Every Saturday Alex and I wake up way too early and head to Gemini Fit to get our asses kicked by Scott, the self proclaimed booty maker. If you’re in San Diego and looking to lift your booty or just get in the best shape of your life, he’s your man.
No joke, since I started training with him, September (2016), I’ve lost about 25 pounds and gained tons of strength. Look up tabata training, it’s magical.
Anyway, after we were pushed to the point of exhaustion (thanks Scott), we grabbed our morning coffee and took a stroll around Sprout’s market (some couples take strolls around the park, we take strolls around markets). While we browsed the butchers selection, I got a craving for shrimp (yes I crave seafood before 10am), and picked out some beauties.
And this is where this recipe comes in. It’s sweet and spicy all at the same time. The roasted veggies boost the flavor while minimizing the added oil that you would normally get in a traditional kung pao dish, not to mention no battered meats here. The coconut aminos do a wonderful job of replacing the usual soy sauce in this type of dish.
I hope you enjoy it and if you do, or I suppose even don’t (please be kind) please leave me a comment. Or leave me a comment if there’s anything you’d like to see here. I’d love to hear from you!
Have a great weekend!
- 1 sweet potato large, peeled and cut into 1 inch cubes
- 2 Tbsp extra-virgin olive oil divided
- 2 tsp ground cinnamon
- 3 cups broccoli florets
- 1/2 cup coconut aminos
- 1/4 cup rice vinegar
- 1 Tbsp maple syrup
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 1/2 tsp chili flakes
- 1/2 tsp Sriracha hot sauce
- 3/4 lb extra large shrimp (21/25) peeled and deveined
- thinly sliced scallions for serving
Preheat the oven to 375°F
In a bowl toss your sweet potato cubes with 1/2 Tbsp olive oil. Add the cinnamon, season with salt and pepper, toss again. Spread your sweet potato cubes on a baking sheet in a single layer and bake 15-20 minutes, until soft.
In a bowl, toss broccoli with 1/2 Tbsp olive oil, season with salt and pepper, toss again. Set aside while sweet potatoes are baking.
In the meantime, in a small bowl whisk coconut aminos, rice vinegar, maple syrup, garlic, ginger, chili flakes, and Sriracha; set aside.
Once sweet potatoes are baked, push aside and add the broccoli on the other side in a single layer and bake until tender, 10-15 minutes.
In a nonstick pan, over high heat, heat the remaining 1 Tbsp of olive oil; sear the shrimp (I do this in two batches to assure that the shrimp are not crowded). Cook until spotty brown and just pink around the edges, about 1 minute. Remove from the heat and let them stand until all but the very center are opaque, about 30 seconds. Transfer the shrimp to a plate and tent with foil. Set aside.
Add the coconut amino mixture to pan and simmer until thickened, about 2-4 minutes. Once thickened, reduce the heat and add the shrimp along with the roasted vegetables; gently coat, about 3 minutes.
Top with scallions just before serving.