This week’s recipe from PaleOMG comes highly recommended by CFP athlete and at home chef extraordinaire, Todd!! Todd followed the original recipe from Juli Bauer for her Honey Sriracha Shrimp & Rice bowls and said the sauce was so good it could be made for most any meat.
With only 3 ingredients, this sauce could be just the thing to dress up some shredded chicken or grilled chicken breasts, drizzled over some baked or grilled salmon, or on some yummy flank steak!
Can’t wait to try!!
- 1 c coconut aminos
- 2/3 c honey
- 1/2 c sriracha
- Add coconut aminos, honey, and sriracha to a large saute pan over medium high heat.
- Whisk together and bring to a low boil. (Should take 8-10 minutes or so.)
- Let sauce reduce (it should coats the back of a spoon) remove from heat.
- Top your meat of choice immediately or store in an air right container in the fridge for about a week.