Hawaiian Chili Pepper Shrimp
- 1 lb. wild caught shrimp, thawed, cleaned, deveined, tails removed
- 1/8 cup light brown sugar
- 1/4 cup reduced sodium soy sauce
- 3 Hawaiian chili peppers, chopped (if you don't like a lot of heat, seed the peppers)
- 2 tbsp. avocado oil
- 2 tsp. crushed garlic
- 1 tsp. paprika
- pinch of salt
- freshly ground black pepper
First, chop your Hawaiian Chili Peppers. The seeds are what provide the heat so plan accordingly. I took the seeds out of 1 1/2 chilis and left them in for 1 1/2.
Next, mix all the ingredients EXCEPT FOR the shrimp in a small bowl and whisk everything together.
Move the cleaned shrimp into a ziploc bag and pour the marinade over the top. Move them around to evenly coat the shrimp with the sauce. Move to the fridge until you are ready to cook. Mine marinaded for 6 hours before cooking.
Turn the air fryer on "air crisp" at 390F and allow it to heat for 5 minutes. Spray the crisp tray with avocado oil spray and add the shrimp in a single layer.
Close and cook for 5 minutes. Shake tray and continue to cook for 30 seconds. Move the shrimp out of the air fryer as soon as they are done.
Serve shrimp on top of a bed of creamy cauliflower rice.
Creamy Cauliflower Rice
- 1 - 12 oz. package frozen cauliflower rice
- 1 tbsp. oat milk butter
- 1/4 cup unsweetened non-dairy cream
- 1/4 tsp. salt
- 2 tbsp. dairy free sour cream
- 1/4 cup liquid dairy free mozzarella
- 1/4 cup sliced green onions
- freshly ground black pepper
Cook the riced cauliflower according to package directions, set aside. Heat oat butter over medium heat until melted.
Add the cooked cauliflower to the pan and stir to combine, cooking for about 2 minutes, stirring occasionally. Add the non-dairy cream and salt and stir to mix well. Season with freshly ground black pepper and stir to combine.
Allow to cook for another 5 minutes, stirring occasionally.
Reduce heat to low and stir in the dairy free sour cream, liquid plant based mozzarella and green onions. Stir continuously until everything is mixed well. Keep on low heat until ready to serve.
Divide the creamy cauliflower into two bowls and top with the Chili Pepper Shrimp. ENJOY!
