A creamy broth and roasted red peppers and potatoes make for a filling soup. With warm crusty bread for dipping, serve hot.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound frozen raw shrimp, peeled and deveined
- ½ cup coconut aminos
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon brown sugar, or to taste
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 cups steamed white rice
- 1 tablespoon sliced green onions (Optional)
- 1 teaspoon sesame seeds (Optional)
Instructions
- Place frozen shrimp in a single layer on a metal pan and set aside.
- Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
- Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a “C” shape and changes color from white and pink, 2 to 3 minutes.
- Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.
- If you use regular soy sauce instead of coconut aminos, use about 1/3 cup and increase the amount of sugar to taste.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 1251 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Made this exactly as directed except I doubled the sauce. My daughter loved it! Her plate was clean. Easy and quick dish to make. I think I would make this again.
ME DIDN’T LIKE THAT MUCH
It was different, we enjoyed it!
I enjoyed it but my husband thought it was too sweet. Great presentation.
I used soy sauce but less than the recipe called for. I added pineapple juice to the mix from canned pineapple chunks to make up the right amount of liquid. After I cooked the shrimp, I put them aside and added the cornstarch mix. I then added the pineapple chunks and snow peas to get them hot, put back the shrimp and served it over rice. It was a big success. Next time I will add a little more brownsugar to make it a bit sweeter.
We used light soy sauce and added a teaspoon of honey. Next time I will add a little more honey.
Its Amazing recipe easy to make
Pretty good recipe. I doubled the recipe and added a pound of chicken tenderloins and zucchini/broccoli/mushrooms. Had to cook vegetables first then removed, then chicken then removed, cooked shrimp, thickened and added everything back in. Think chunks of pineapple would be a nice addition as well if you add chicken. Overall think the recipe does well on its own but had to add chicken for the non shrimp eaters in the family.