1 tablespoon coconut oil
1 pound shrimp (peeled and deveined)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 orange (juice and zest)
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon agave
1 tablespoon chili sauce (or to taste)
1 handful cilantro (chopped)
1. Heat the oil in a pan.
2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
3. Add the garlic and ginger and saute until fragrant, about a minute.
4. Add the orange juice, orange zest, tamari, rice wine, agave and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.
5. Remove from heat and mix in the shrimp and cilantro.
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