Spicy Ginger & Garlic Shrimp
Pan seared shrimp are smothered in a rich sauce that’s the perfect combination of sweet and spicy. This one pan dish takes just 20 minutes to make and is fantastic served with cauliflower rice to absorb all of that delicious sauce. These Ginger Garlic Shrimp are Whole30, Paleo, Grain Free, Dairy Free, Gluten Free and Specific Carbohydrate Diet Legal.
Reasons to love this Ginger Garlic Shrimp recipe:
- The sauce! It’s the perfect combination of sweet and spicy with loads of bits of crunchy ginger, garlic and chilies that really pack a punch in every bite.
- It’s so quick to prepare: This dish takes just 20 minutes to make start to finish! It’s perfect for those weeknights when you have minimal food in the fridge and need to make something quick!
- It uses less than 10 ingredients: This recipe requires just a handful of ingredients, the majority of which you likely already have in your fridge! Don’t stress if you are missing one of the ingredients, I have included a list of substitutions that you can make.
- It’s healthy! This dish is Paleo, Whole30, Grain Free, Gluten Free and Dairy Free!
What you need to make this Spicy Ginger Garlic Shrimp and easy substitutions:
- Shrimp: For this recipe the bigger the shrimp the better! I like leave the tails on because the food blogger in me prefers the look of the shrimp with them still attached. That being said leaving the tails on does make the shrimp harder to eat so feel free to remove them.
- Ginger: I recommend using fresh ginger and finely chop it into small pieces rather then using jarred ginger or grating it on a microplane. I find that the large chopped chunks give the sauce a nice texture.
- Garlic: I prefer using fresh cloves of garlic because I find that they are the most potent. If using jarred garlic puree I recommend adding 1 1/2 teaspoons.
- Chilies: I used birds eye chilies which are quite spicy. Depending on what you can find in the grocery store fresno or serrano can also be used.
- Coconut Aminos: coconut aminos are Paleo and Whole30, feel free to swap it for Soy Sauce if you are not on a soy free diet, or Tamari if you are just gluten free
- Chicken Stock: If you are pescatarian vegetable or fish stock can be used in place of chicken stock
- Honey: The honey acts as a sweetener and can be substituted for maple syrup. Alternatively if you are doing a Whole30, soak the dates in hot water for 10 minutes before blending them with the chicken stock and vinegar and coconut aminos into a liquid consistency.
- Apple Cider Vinegar: Apple cider vinegar adds a nice acidity to the sauce. It can be substituted for rice wine vinegar or lime juice for a similar tangy flavour,
- Tomato Paste: Tomato paste helps to thicken the sauce. Unfortunately you can not use tomato sauce or canned tomatoes in its place.
Here are a few more Shrimp recipes that you might enjoy:
- Dynamite Shrimp Sushi Bowl
- Shrimp Etouffee
- One Pan Spanish Chorizo & Shrimp
- Coconut Shrimp with Sweet Chili Sauce
- Spicy Shrimp Tacos
- Peach, Jalapeno & Shrimp Ceviche
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spicy Ginger & Garlic Shrimp
- 1 tbsp oil
- 1.5 lbs shrimp deveined and shelled
- 3 tbsp finely chopped ginger
- 3 cloves garlic finely chopped
- 3 birds eye chilies* finely chopped
- 3 tbsp honey (or 4 medjool dates if doing Whole30)
- 1 tbsp apple cider vinegar
- 3 tbsp coconut aminos (or tamari/soy sauce)
- 3/4 cup chicken stock
- 2 tbsp tomato paste
- 1/2 cup chopped scallions
- Heat the oil in a non stick pan on medium high heat. When the oil is hot, add in the shrimp and sear them for 1-2 minutes per side until pink. Once the shrimp is cooked set them aside on a plate.
- Add the chopped ginger, garlic and chilies to the pan and cook for 1 minute until fragrant.
- In a bowl whisk together the honey, apple cider vinegar, coconut aminos, tomato paste and chicken stock. If using dates in place of honey its best to add everything to a blender and blend until its liquid. Pour the sauce into the pan with the garlic and ginger mixture.
- Increase the heat to high and leave the sauce to simmer for approximately 8-10 minutes until it has reduced and begun to thicken. Once the sauce has thickened, reduce heat to medium low and return the shrimp to the pan. Stir well to ensure that they are well coated in the sauce and garnish with chopped scallions. Serve on cauliflower rice.
- 3 chilies will make this dish quite spicy, if you aren't a fan of spice I recommend only using 1