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Orange Sesame Shrimp Wraps

Have you ever watched the show “Chopped’, on food network? I got the inspiration for this wrap from that show. Basically. I pulled out a few things I had in my pantry, and came up with this for lunch. I try to keep my pantry stocked with a variety of items so I don’t get bored eating the same things all the time.

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  • 3/4 c coconut aminos
  • 1 orange, zested and juiced
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 2-3 dashes of fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 1 tbsp sesame seeds
  • 2 tbsp tahini
  • 1 tbsp cilantro, rough chop
  • bag of broccoli slaw
  • 6 0z shrimp, peeled and deveined
  • avocado oil, drizzle
  • 2 paleo wraps

This is a really easy sauce to make. Put all the ingredients from the coconut aminos to the tahini in a mason jar, put the lid on and shake like crazy. The sauce is made. In a medium size bowl mix in 3 tbsp of the sauce with the broccoli slaw, and add the cilantro. Give it a good mix so that everything is well incorporated. You can use some more of the sauce to dip the wrap in, or store it in the refrigerator for another time. Set aside the broccoli slaw, and let the flavors marry together.

Drizzle the avocado oil in a large skillet over medium-high heat. Cook shrimp in one layer in at the skillet. Turn shrimp over when it turns pink on one side, cover with lid and turn off stove. Shrimp should be done within a couple of minutes.

Now it’s time to put together the wrap. (This is probably the hardest part, because you don’t want to overfill the wrap. I tend to do this too often.) Lay out the wrap on a plate, spoon broccoli slaw mixture in the middle, then place the shrimp on top of the broccoli slaw. Roll up and slice wrap in half. It’s time to eat. Enjoy.

 

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