knock-off bang bang shrimp [whole30]

Ingredients

For the shrimp
• 2 cups shrimp (I used frozen)
• 2 tbsp coconut flour
• 2 cloves garlic, minced
• Salt and pepper
• 2-3 tbsp fat of your choice (I used coconut oil)
For the sauce
• 1 small onion, sliced
• 1/2 can of coconut milk (shake the can well, then use about half of it - more for a soupier sauce, less for a thicker sauce)
• 2-3 chili peppers (I used some dried ones from last year's garden, but spicy pepper will work)
• 1 tbsp coconut aminos*
• 2 tbsp rice vinegar
• A handful of cashews

Instructions

1. If using frozen shrimp, rinse them in a colander under cold water until they mostly thaw out. Shake the colander to get as much water off of the shrimp as possible. Toss the shrimp in a bowl with the coconut flour and salt and pepper until the shrimp are evenly coated. I like to use a bowl/container with a tight-fitting lid.
2. In a large saucepan, saute the onion in the coconut oil until it softens up.
3. In a separate bowl, add the coconut milk, chili peppers, coconut aminos, and rice vinegar, and stir to combine.
4. Once the onion is translucent, add the shrimp to the saucepan over medium-high heat.
5. After about 2-3 minutes, add the sauce to the saucepan and continue cooking, stirring constantly, until the shrimp is cooked through and the sauce has thickened up a bit.
6. Serve over greens of your choice, and dump the cashews on top. There should be enough sauce to serve as the dressing.

Notes