This is a slightly modified variation of a recipe from a recent issue of Fine Cooking magazine. I used Sriracha hot sauce, which does contain garlic. You could swap it out for some red pepper flakes if you need to. Have some fresh garlic oil ready for this.
1 1/2 Tablespoons fish sauce
juice of 1 lime
1 1/2 teaspoons sugar
1/2 teaspoon Sriracha (or to taste)
1 Tablespoon water
1/4 teaspoon cornstarch
2 Tablespoons garlic oil
12 ounces carrots, peeled and sliced 1/8 inch thick
1 lb. deveined, peeled shrimp, halved lengthwise
1 bunch scallions, green parts only, cut into 1 inch segments
2 Tablespoons minced fresh lemongrass OR 1 Tablespoon freshly grated ginger
1 teaspoon minced fresh red chile (I used serrano)
3 Tablespoons toasted sliced almonds
2 Tablespoons chopped fresh cilantro
Combine the first 6 ingredients in a small bowl and set aside. Heat the garlic oil in a large skillet and add the carrots. Sizzle the carrots in the oil for a good 5 minutes until brown spots start to form. Shove the carrots to one side of the pan and add the shrimp and scallions. Stir fry them until the shrimp are almost done. Toss in the lemongrass and fresh chile and quickly stir fry all of the ingredients, including the carrots, for another minute. Add the reserved sauce ingredients and stir briefly. Remove from heat and top with almonds and cilantro. Serve over rice.