Crispy shrimp seared to perfection and tossed with lots of garlic and other aromatics. Serve over white rice or cauliflower rice for a low-carb option.
To begin, pat the shrimp dry using paper towels and then toss them with the arrowroot flour and set them aside.
Heat the ghee in a large wok over high heat and once it begins to smoke, lower the heat to medium-high. Add the shrimp and sear for 2-3 minutes on each side. Make sure you don’t overcrowd the pan. If your pan is not large enough, sear the shrimp in batches.
Remove the shrimp from the pan and set it aside. Now, add the sesame oil, garlic, and chilies to the pan and sauté, stirring continuously for a couple of minutes. return the shrimp to the pan and continue to toss and sauté for about a minute. During this step, it’s important you are continuously moving the garlic around the wok. You do not want it to burn.
Now, add the coconut aminos, rice vinegar, and fish sauce. Continue to sauté and toss the shrimp with the garlic for about 2-3 minutes just to combine all the flavors. Transfer the shrimp to a serving plate, garnish with the scallions and serve immediately.
*If all you can find in your area is smaller, already peeled shrimp, no worries you can still make this recipe. Just follow the same instructions but when you go to sear the shrimp initially, I recommend you only sear the shrimp for about 2 minutes per side.
Keywords: crispy garlic shrimp, garlic shrimp