Ingredients: |
Ingredients: 1 tablespoon arrowroot starch
2 teaspoons smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon thyme
¼-½ teaspoon cayenne pepper (optional, if you want it spicy)
½ teaspoon salt
¼ teaspoon black pepper
16 large cloves garlic, minced
5 tablespoons butter
1-1½ tablespoons avocado oil or olive oil
¾ cup chopped fresh pineapple
1 tablespoon coconut aminos (can use soy sauce)
Lemon wedges, for serving
Chopped green onion, for serving
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Directions: |
Directions:1) In a large bowl, evenly sprinkle the arrowroot starch and seasonings overtop of the shrimp. -Toss to combine, making sure the shrimp is evenly coated, cover, and set in the fridge for at least 20-30 minutes.
2) In a large pan over medium heat, melt the butter (or ghee). Add the garlic and sauté, stirring constantly, for 3-5 minutes, or until softened and fragrant. Do not allow it to toast/burn.
3) Remove the garlic mixture from the pan (I just put it in a small bowl to the side, so it doesn’t burn). Add the oil to the pan, increase the heat slightly and once the oil is hot, add the shrimp.
4) Sauté the shrimp for about 2 minutes per side, until pink and cooked through. Add back the sautéed garlic & butter mixture, pineapple, coconut aminos. Cook for a couple minutes more, lowering the heat if necessary, until pineapple is warmed through. Toss to make sure garlic is evenly coating shrimp.
5) Remove from the heat, and sprinkle with chopped green onion.
6) Serve shrimp with rice (or cauliflower rice) and lemon wedges. |
This recipe for Hawaiian Pineapple Shrimp Scampi is from