The maple caramel in this slightly sweet, slightly spicy shrimp recipe makes for a perfect fall dish.
- 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
- In a medium saucepan with a heavy bottom, combine the maple sugar and water. Cook, stirring frequently, over medium-high heat until
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