Tom Yum Inspired Shrimp Stir fry

Ingredientes

1 pound peeled and deveined shrimp (31/40 count, tail optional)

3 to 4 tablespoons avocado oil, divided, plus more if needed

2 tablespoons tapioca flour

1 tablespoon coconut sugar (omit for Whole30)

1 teaspoon ground coriander

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup halved and thinly sliced white onion (about 1 small onion)

2 cups quartered baby bella mushrooms

2 cups cherry tomatoes

2 tablespoons minced lemongrass (about 2 lemongrass stalks, tender white inner bulb only, see note on page 149)

2 garlic cloves, thinly sliced

1 to 3 Thai chiles (1 for mild, 3 for hot), thinly sliced

1-inch piece fresh ginger, peeled and finely grated

Grated zest of ½ lime

2 tablespoons freshly squeezed lime juice (about 1 lime)

1 tablespoon fish sauce (I use Red Boat brand)

2 tablespoons coconut aminos

1 cup fresh cilantro leaves and tender stems, roughly chopped

Prepared steamed rice (sub cauliflower rice for Whole30, paleo, and grain-free)

Instrucciones

PAT the shrimp dry with a paper towel and place them in a large bowl.

Add 1 tablespoon of the avocado oil, the tapioca flour, coconut sugar (if using), ground coriander, salt, and pepper and toss until well combined.

IN a large deep nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the shrimp and spread it in a single layer across the bottom of the skillet. Cook, undisturbed, until a light golden-brown crust has formed on one side, 2 to 3 minutes. Toss the shrimp and continue to cook until the shrimp are pink and opaque, about 2 more minutes. Using a slotted spoon, transfer the cooked shrimp to a plate and set aside.

TO the same skillet, add the onion and mushrooms. If the skillet seems dry, add another tablespoon of avocado oil. Cook, stirring often, until the onion and mushrooms are slightly tender, 3 to 4 minutes.

ADD the tomatoes, lemongrass, garlic, Thai chiles, and ginger and cook, stirring, until fragrant, about 1 minute.

REDUCE the heat to medium-low and return the shrimp and any of its juices to the skillet. Add the lime zest, lime juice, fish sauce, and coconut aminos. Toss until the shrimp is well coated and the sauce has thickened a bit, about 2 more minutes.

REMOVE from the heat and stir in the cilantro. If desired, serve with prepared rice.