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Grain & Gluten Free Sweet & Sour Shrimp | Chris Loves Julia
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Grain & Gluten Free Sweet & Sour Shrimp

An updated version of the classic, friendly to celiacs, as well as grain & gluten intolerance.
Course Main Course
Cuisine American, Asian

Ingredients

For the shrimp

  • 1 lb shrimp peeled, deveined, tails removed
  • 1/3 cup potato starch
  • 1 tsp garlic powder
  • 1 tsp salt

For the sauce

  • 2 oranges
  • 2 limes
  • 2 Tbsp Tamari gluten free
  • 1 Tbsp tomato paste
  • 2 Tbsp white wine vinegar
  • 1 1/2 tsp grated ginger
  • 1/4-1/3 cup honey to taste

For the stir fry

  • 1 red bell pepper cut into 1in pieces
  • 1 cup broccoli florets small pieces
  • 1 1/2 cups sugar snap peas trimmed
  • 4 green onions chopped, whites and greens separated
  • 5 cloves garlic finely chopped
  • 1 1/2 cups pineapple chunks
  • 2 Tbsp avocado oil
  • 1 pinch salt

Serve over

  • cauliflower rice steamed or sautéed

Instructions

Make the sauce

  • Zest one of the oranges and one of the limes. Then juice both oranges and both limes, and add the juice and zest to a bowl. Add the remaining sauce ingredients, whisk to combine and set aside.

Dredge the shrimp

  • In a bowl, mix together the potato starch, garlic powder and salt. Wash your shrimp and pat dry. Toss together the shrimp and starch mixture, and set aside.

Make the stir fry

  • Heat a wok or large sauté pan on high heat. If you drop a couple drops of water into the pan and the droplets dance around instead of sizzling, then the pan is ready.
  • Add the avocado oil to the pan, immediately followed by the bell pepper, broccoli florets, sugar snap peas, and the white parts of the green onions. Season with a pinch of salt and toss to coat. Stir fry for 1-2 minutes, tossing frequently.
  • Add the garlic, shrimp, and pineapple, and toss. The potato starch may stick to the pan - that's ok, just scrape and keep tossing for about 30-60 seconds.
  • Add the sauce and toss to coat. It should begin to thicken - if it gets too thick and pasty, add water 1/2 cup at a time until the right consistency is achieved. To finish, season with salt to desired taste.
  • Serve over steamed cauliflower rice, topped with the green parts of the green onions.