The maple caramel in this slightly sweet, slightly spicy shrimp recipe makes for a perfect fall dish.
Ingredients
- 1/4 cup maple sugar
- 1/3 cup water
- 2 TBSP coconut aminos
- 3 TBSP fish sauce
- 1 TBSP coconut oil
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper
- 1 lb medium shrimp, shells on
- 1 large bunch spinach, watercress, or arugula, for serving
The Method
- In a medium saucepan with a heavy bottom, combine the maple sugar and water. Cook, stirring frequently, over medium-high heat until
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Subscribe Today
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
Subscriptions include:
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
I don’t understand ,why you use ie sugar sweeteners maple syrup ,as it has been proved ,to be very bad ,for ones health ,could you explain please .
Hi Marian—not all sweeteners are created equal. While maple syrup does contain sugar, it is not the same as cane sugar. Sweeteners like maple syrup and honey contain a bunch of nutrients that make them healthy options for the Paleo eater. That said, sugar is sugar, and we certainly wouldn’t advise anyone use any sweetener in large quantities.