Hello, and Happy New Year. I hope so far 2020 has been wonderful, may you continue to have a wonderful and blessed new year. I’ll be sharing a whole30 sweet and sour shrimp recipe. I spent my New Year in the Er with some issues with my tummy and I’m currently still trying to figure it out. It has been so long since I blogged over here as I have been sharing a lot of my recipes directly on my IG feed. I just usually worry about what I’m going to write, but here it goes.
So I decided to start the new year with this recipe. Sweet and sour shrimp, and it whole30. As many of you know January is one of those big Whole30 months, with a lot of people taking on new health journeys. I had planned on joining with the masses but alas with my trip to the Er, I had to postpone that, hope to get on it sooner than later. Sweet and sour chicken is one of the more popular Chinese cuisines that has spread across the US. It can also be made with pork or shrimp, which we are doing in this case. Removing any added sugars, and flour (which is usually used to coat the chicken and deep-fried. Being more health-conscious means forgoing the deep frying and lightly pan-frying. This recipe is also without gluten, dairy, which makes it paleo compliant. The recipe itself is ready in about 30 min. who doesn’t love recipes which are quick and to the point? You could definitely make this with chicken, I would recommend to dip the chicken in egg first, then coat with flour. You definitely would need to cook chicken much longer, as it takes longer to cook chicken for it to be safe to eat. You opt for cooked rice instead of cauliflower rice, zucchini noodles or spaghetti squash if you are not doing whole30. Go ahead and make this. Enjoy