Dinner
Sweet & Spicy Tamari Shrimp

Sweet & Spicy Tamari Shrimp

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Happy Tuesday Everyone! If you are looking for a simple Asian influenced dinner, consider this Sweet & Spicy Tamari Shrimp using Huy Fong Fresh Chili Garlic Sauce. For those of you that don’t know, Tamari is very similar to Soy Sauce but it is generally a little thicker and has less sodium. It is also Gluten Free, which most Soy Sauce is not. If you can’t find Tamari at your grocery store then you can certainly substitute with Low Sodium Soy Sauce. If you are on a Keto, or low carb diet, you can substitute the rice with Cauliflower Rice.

Instructions

  • Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone. The reason we want to rise the rice to ensure that we are rinsing away any debris but also to make it less sticky.
  • While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes. Be sure not to burn the garlic, if the heat is too high you can just remove the pan from the heat for a minute while you are stirring in the garlic.
  • Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more chili garlic sauce if you want to spice it up.
  • Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
  • In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent. To make the carrot ribbons, simply use a peeler and “peel” the carrot until you have a pile of ribbon like carrot strings.
  • Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Sweet & Spicy Tamari Shrimp

Course Main Course

Ingredients
  

Sauce

  • 1 tbsp Olive Oil
  • 1 tbsp Minced Garlic
  • 1 tbsp Chili Garlic Sauce
  • 1 tbsp Honey
  • 2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

  • 2 cups Shrimp/Prawns, deshelled and detailed
  • 2 cups Broccoli, chopped
  • 1 cup Basmati Rice
  • 1 Carrot Ribbons
  • 1 tbsp Olive Oil
  • 2 cup Water
  • Sesame Seeds Optional

Instructions
 

  • Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.
  • While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.
  • Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.
  • Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
  • In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.
  • Combine rice, broccoli and shrimp in a dish and top with sesame seeds.
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