6 tsp(s)
2 Tbsp(s)
1/2 tsp(s)
4 medium(s)
1 pound
1/2 tsp(s)
3 Tbsp(s)
2 Tbsp(s)
6 tsp(s)
0.9 g
28 g
Season the shrimp with salt and pepper.
In a medium saute pan, heat half of the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink and tails curl – about 2 minutes. Transfer the shrimp to a plate and cover.
Add the remaining oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute.
Stir in the coconut aminos, vinegar, chili pepper flakes and cook until heated through, about 1 minute.
Add the shrimp and stir to combine.
Serve.
0 Servings Fruits / 0.1 Servings Vegetables
View Calorie Breakdown
Calories: 203.4
Omega-6 / Omega-3 ratio: 1 : 1
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