Chili Garlic Shrimp with Vegan Ponzu Aioli
Spicy, garlicky shrimp served with a tangy, citrus aioli. You don't need the stove at all for this one, and the whole dish takes about 30 minutes. Simple. Delicious.
- 2 tbsp chili garlic sauce
- 2 tbsp coconut aminos
- 2 tbsp agave
- 1/4 cup oyster sauce
- 2 tbsp fish sauce
- 1 lb raw shrimp, de-shelled, de-veined, tails off
- 1 bunch green onions
For the Ponzu Aioli
- 1 medium clove garlic, pressed or minced
- 1 squeeze lemon juice
- 1/4 cup vegan mayonnaise
- 1/4 tsp dijon mustard
- 2 tsp ponzu
- 2 tsp agave
Preheat the oven to 400F / 205C.
Combine the chili garlic sauce, coconut aminos, agave, oyster sauce, and fish sauce together in a bowl and mix well. Add the shrimp and let marinate for about 30 minutes.
Remove the shrimp from the marinade by shaking off excess liquid (but don't wipe!) and spread out on a lined baking sheet.
Cook for 6-8 minutes (depending on the size of the shrimp) until pink.
For the sauce: whisk ingredients together in a small bowl. Serve on the side as a dipping sauce or drizzle over top!
Garnish with chopped green onions.