Orange Ginger Shrimp Skewers + Pineapple Shrimp Fried Rice! (Paleo, Dairy Free & Gluten Free)
Fake out take out is one of my favorite things to make. Regardless if it's quick and easy to order in chinese food, by the time it gets to me it can sometimes being lackluster and I think to myself “I could have just made that myself… and better!”. What’s better than eating your favorite chinese food take out all while using fresh ingredients and having total quality control? These recipes are great when served with traditional white rice or with cauliflower rice.
Orange Ginger Shrimp Skewers:
In a large bowl whisk together ¼ cup orange juice, 1 tbsp rice vinegar, 1 tbsp coconut aminos, 1 ½ tsp sesame oil, 1 tbsp chopped green onions, 1 ½ tsp fresh grated ginger, 1 ½ tsp chopped fresh cilantro, 1 tsp orange zest and ½ tsp crushed red pepper flakes, once combined add ½ lb peeled and deveined shrimp. Cover and place in fridge to marinate for 15 minutes. Remove shrimp from bowl and place onto skewers that have been soaked in water for 15 minutes so they don’t burn during cooking. Place skewers onto the grill or a grill pan and cook for 2-3 minutes per side or until pink all the way through. Remove from pan and serve immediately as an appetizer or over a bed of white rice or cauliflower rice for a meal and garnish with fresh lime and orange zest. Can be stored covered in the fridge for up to 3 days.
Pineapple Shrimp Fried Rice:
In a small bowl whisk together two eggs and cook in a large skillet over medium-high heat, once cooked remove from pan and set aside. To the same skillet add 2 tsp sesame oil and 1 small diced onion and cook for 3-5 minutes until soft. To the skillet add 3 minced garlic cloves, 3 cups cooked white rice or cauliflower rice, 20 oz chopped pineapple, ½ lb peeled and deveined shrimp, ½ cup frozen peas and 2 chopped green onions and cook until the shrimp is pink. In a separate bowl whisk together 3 tbsp coconut aminos, 1 tbsp gluten free hoisin sauce, 1 tsp sesame oil and ½ tsp black pepper and add to the skillet. Cook everything together until heated through, about 2 minutes and fold in the eggs. Serve immediately with fresh cilantro and lime to garnish. Can be stored covered in the fridge for up to 3 days.