Big Bang Shrimp
1 lb Jumbo Shrimp,
2 Tablespoons of Arrowroot Starch,
1 teaspoon of Black Pepper,
1 teaspoon of Garlic Powder,
2 to 3 Tablespoons of healthy cooking fat (coconut oil)
For the Sauce :
½ cup of Coconut Cream, cool coconut milk in the fridge over a 12 hour period and scoop out the solid for cream.
5 to 6 Tablespoons of Chile Paste
1½ Tablespoons of Almond Butter
1 Tablespoon of Apple Cider Vinegar
Peel and devine the shrimp. Rinse, drain, and pat dry with a paper towel.
Combine the arrowroot, pepper, and garlic powder in a bowl.
Toss the shrimp into the dry mixture until well coated.
Heat a fry pan to medium/high and add the cooking oil.
Fry the shrimp about 1-2 minutes on each side.
Remove the shrimp and set aside.
For the Sauce
Combine the coconut cream, almond butter, and vinegar
Add the chili paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your limit.
Gently warm the sauce until it’s slightly thin but not runny.
Coat the shrimp with the sauce or save for dipping, your choice.