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

The Method

  1. In a medium saucepan with a heavy bottom, combine the maple sugar and water. Cook, stirring frequently, over medium-high heat until the sugar has dissolved. Remove from the heat and add the coconut aminos and fish sauce. Set aside.
  2. Melt the coconut oil in a large skillet over medium-high heat. Add the garlic and crushed red pepper. Cook, stirring constantly, for 1 minute.
  3. Add the shrimp in an even layer. Cool 3 minutes, then flip each one over and cook an additional 3 minutes, or until almost cooked through.
  4. Add the caramel sauce and allow it to come to a boil. Turn heat down to medium and cook, stirring occasionally, 4–5 minutes, or until shrimp are cooked through and the sauce has thickened slightly.
  5. To serve, place the spinach on a serving platter and top with the shrimp and sauce. Enjoy!