Citrus ginger shrimp should make everyone happy…

because it is totally delicious.  And no matter how you are eating…paleo, primal, gluten-free, grain-free, dairy free, Whole30…it fits right in.
Like everything I make, it was really easy to throw together.  The only thing that really took any time was mincing the garlic and ginger.  Just put on some music and you’re good to go!  I’m really into “Fetish” by Selena Gomez.  And “Sorry, Not Sorry” by Demi Lovato.  And of course “Strip that Down” never gets old.
Here’s what I used…


Bok choy is a cruciferous veggie that I have just started using and loving.  Also known as Chinese cabbage, bok choy is high in vitamins A, C and K.  It contains sulphur compounds that may help prevent cancer, as well as a spectrum of over 70 antioxidants.
Shrimp that was already peeled and deveined.  If you want to go ahead and peel stinky shrimp yourself, be my guest.  I’d rather spend an extra buck and save the time.  Shrimp is an excellent source of protein, as well as the minerals selenium and copper that are important for skin health.
Freshly squeezed orange juice adds a hint of sweetness that balances that flavors nicely.  And of course you know oranges are a great source of vitamin C and antioxidants.
Fresh ginger and garlic add distinctive flavor and also contribute valuable antioxidants.  You could totally use more garlic than I did.  I just like a hint.
Fish sauce is one of my favorite little tricks for adding rich flavor.  I used to just buy whatever I could find at the grocery store, but recently switched over to Red Boat Fish Sauce, which is a favorite among foodie bloggers.  Love that the ingredients are just anchovies and salt.
Toasted sesame oil has been used in Asian cuisine for hundreds of years and adds a subtle nutty taste.
Coconut aminos provide that soy sauce flavor without the soy.  I started using them when I did my first Whole30 years ago and never looked back.
Oh, and wondering where I get the Red Boat fish sauce, toasted sesame oil and coconut aminos?
Thrive Market!
While items like these are getting easier to find in regular grocery stores, I love ordering from Thrive because I can count on the highest quality (think Whole Foods) healthy products at a discount of 25-50%.  Plus it’s delivered to my door.  And the packaging is cute.  Win-win!
Ok, so here’s the recipe:
happy, healthy and hot citrus ginger shrimp
makes two to four servings…depending on how hungry you are!
juice of one orange
one inch chunk of ginger, peeled and minced
two cloves of garlic, peeled and minced (divided)
one teaspoon fish sauce
one tablespoon + one teaspoon toasted sesame oil (divided)
two tablespoons coconut aminos (divided)
one pound shrimp, peeled and deveined
one head of bok choy (or two heads of baby bok choy)
First, make the marinade.  You could even do this ahead if you like.  In a bowl large enough to hold the shrimp, combine freshly squeezed orange juice, one clove of minced garlic, the minced ginger, one teaspoon fish sauce, one teaspoon sesame oil, and one tablespoon coconut aminos.
Add the shrimp to the marinade and stir to combine.  Put in fridge for half an hour to marinate, stirring one or twice.
While shrimp is marinating, wash and chop the bok choy.  I cut into pieces about an inch in length, using the white part and all of the green.  The only part I throw away is the very bottom where the roots were attached.
Set the broiler to high, and dump the shrimp and marinade onto a broiler pan.  Spread the shrimp out into one layer.  Broil on the lower rack.  Mine took about 10 minutes to be fully cooked but you can check at 6 or 7 minutes to be safe.
While shrimp is broiling, prepare the bok choy.  In a large pan, heat the remaining tablespoon of sesame oil on medium heat with the remaining garlic clove.  As soon as you can smell the garlic, add the chopped bok choy and stir.  Cook for a few minutes, stirring from time to time, until bok choy begins to wilt.  Then add the remaining tablespoon of coconut aminos, stir, and cover the pan.  Bok choy will be done in about two minutes after you cover the pan.
By this time, shrimp should be ready to come out of the broiler.  Plate the shrimp and bok choy, then very carefully drizzle the shrimp with the marinade left in the bottom of the broiler pan.

Can’t wait to hear how much you love this!
Can this citrus ginger shrimp help you feel happy, healthy and hot?  Absolutely!
You will be happy eating something so delicious.  This recipe is very healthy.  It contains plenty of protein, healthy fat and an antioxidant rich veggie, with no potentially inflammatory grains or dairy.  Eating this way can give you clear, glowing skin and help you maintain a healthy weight.  With that gorgeous skin and fit body, you’ll be hot for sure!
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