Name: Orange Shrimp Over Cauliflower Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 24 ounce bag of frozen cauliflower rice; 2 teaspoons avocado oil; 1/2 teaspoon unrefined sea salt; fresh ground black pepper to taste; *optional* more coconut aminos to taste; 2 teaspoons avocado oil; 1 lb raw peeled and deveined shrimp (not frozen); 1 cup orange juice; 2 Tablespoons coconut aminos; 2 Tablespoons raw honey (I recommend local if you can find it for added health benefits); 1 teaspoon apple cider vinegar; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon unrefined sea salt; *optional* red pepper flakes; Garnish with green onions, sliced

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Sweet and sticky Orange Shrimp over cauliflower rice. This easy paleo dinner is made with a take-out worthy orange sauce that’s sugar free and ready in 30 minutes!

Orange Shrimp

This Orange Shrimp with that beloved sticky sweet orange sauce is a real winner any night of the week but add in the fact that this is a 30 minute meal and you can just hand yourself your own trophy! And if you want more be sure to also make my Healthy Orange Chicken and Healthy Sweet and Sour Chicken!

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Can I Cook Frozen Shrimp

This recipe calls for fresh or thawed shrimp so if you have frozen shrimp they will need to be thawed out before you begin cooking.

How To Thaw Shrimp

Thawing shrimp only takes a few minutes depending on the quantity and the size of your shrimp. To thaw out frozen shrimp simply place them in a large enough bowl to hold them plus some water and set the bowl in your sink. Run cool (NOT warm) water overtop the bowl of frozen shrimp and run the water continuously until the shrimp are completely thawed. This should take no longer than 5-10 minutes. Then drain the shrimp and pat them dry before cooking.

How To Make Healthy Orange Shrimp

*Full recipe and ingredients list found below in the recipe card.*

This flavorful Orange Shrimp starts off by sautéing frozen cauliflower rice to evaporate all the liquid and then beginning on the shrimp and orange sauce. Shrimp release a lot of liquid while cooking so by cooking them before the sauce reduces it keeps the sauce from thinning out once you add the shrimp, this way you get that amazing take-out style sticky sweet sauce we all know and love!

Cauliflower Rice:

In a large skillet heat the avocado oil oven medium heat then add in the frozen cauliflower rice and allow the water to evaporate as you cook. Stir for 3-5 minutes.
Once the cauliflower has softened add in the salt and pepper.
Remove the skillet from the heat and set aside while cooking your shrimp but keep the cauliflower in the skillet so you can warm just before serving.

Orange Shrimp:

In a large skillet heat the avocado oil over medium heat.
Once the pan is hot cook the shrimp for one minute on each side then transfer the shrimp to a plate and set aside.
To the skillet add the orange juice, coconut aminos, honey, apple cider vinegar, ground ginger, garlic powder and salt. Stir the ingredients together and turn the skillet up to medium-high.
Allow the sauce to simmer and thicken for 20 minutes while stirring occasionally. (The sauce will start out very runny and will considerably thicken to the point where you can see the separation when you pull a spatula through it.)
In the last 5 minutes of the sauce reducing, put your skillet of cauliflower rice back on a medium heat burner and stir for a few minutes until it’s heated through.
After reducing the sauce for 20 minutes, add the shrimp back to the sauce and stir to coat the shrimp in that sticky orange sauce. Allow the shrimp to warm in the sauce before serving over cauliflower rice.
Serve garnished with sesame seeds and green onion.

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