Step 1

Heat the oil in a non stick pan on medium high heat. When the oil is hot, add in the shrimp and sear them for 1-2 minutes per side until pink. Once the shrimp is cooked set them aside on a plate.

Step 2

Add the chopped ginger, garlic and chilies to the pan and cook for 1 minute until fragrant.

Step 3

In a bowl whisk together the honey, apple cider vinegar, coconut aminos, tomato paste and chicken stock. If using dates in place of honey its best to add everything to a blender and blend until its liquid. Pour the sauce into the pan with the garlic and ginger mixture.

Step 4

Increase the heat to high and leave the sauce to simmer for approximately 8-10 minutes until it has reduced and begun to thicken. Once the sauce has thickened, reduce heat to medium low and return the shrimp to the pan. Stir well to ensure that they are well coated in the sauce and garnish with chopped scallions. Serve on cauliflower rice.