Chili Garlic Ginger Shrimp
Ingredients:
2 Tablespoons canola oil
1 pound peeled and deveined raw shrimp
1 teaspoon sesame oil
3 garlic cloves, finely minced
1 Tablespoon finely minced ginger
1 teaspoon crushed red pepper flakes
1/2 cup water
3 Tablespoons Sriracha
2 teaspoons light soy sauce
3 Tablespoons brown sugar, packed
1 pound peeled and deveined raw shrimp
1 teaspoon sesame oil
3 garlic cloves, finely minced
1 Tablespoon finely minced ginger
1 teaspoon crushed red pepper flakes
1/2 cup water
3 Tablespoons Sriracha
2 teaspoons light soy sauce
3 Tablespoons brown sugar, packed
Directions:
In a large, nonstick skillet over high heat, heat the oil.
Add half the shrimp and sear each side until light golden, about 45 seconds, then transfer to a bowl (they will be uncooked inside).
Repeat with the remaining shrimp.
Remove the pan from the stove to cool down slightly. Reduce the heat to medium.
Return the pan to the stove and heat the sesame oil.
Add the garlic, ginger and red pepper flakes and cook until the garlic turns golden, about 20 seconds.
Add the water, then the sriracha, soy sauce and sugar.
Stir, increase the heat to medium-high, then let the sauce simmer until it starts to thicken to a thin, syrupy consistency, about 3 minutes.
Return the shrimp to the pan and toss to coat in the sauce. Cook until the shrimp are fully cooked and the sauce has thickened and is coating the shrimp, about 1 minute more.
To serve, transfer the shrimp and all the sauce to a serving plate.
Sprinkle with sesame seeds, red chili pepper, and green onion (optional).
Add half the shrimp and sear each side until light golden, about 45 seconds, then transfer to a bowl (they will be uncooked inside).
Repeat with the remaining shrimp.
Remove the pan from the stove to cool down slightly. Reduce the heat to medium.
Return the pan to the stove and heat the sesame oil.
Add the garlic, ginger and red pepper flakes and cook until the garlic turns golden, about 20 seconds.
Add the water, then the sriracha, soy sauce and sugar.
Stir, increase the heat to medium-high, then let the sauce simmer until it starts to thicken to a thin, syrupy consistency, about 3 minutes.
Return the shrimp to the pan and toss to coat in the sauce. Cook until the shrimp are fully cooked and the sauce has thickened and is coating the shrimp, about 1 minute more.
To serve, transfer the shrimp and all the sauce to a serving plate.
Sprinkle with sesame seeds, red chili pepper, and green onion (optional).
Notes:
The heat level of this dish is not too overwhelming. You can bring it down by reducing the amount of red pepper flakes and/or Sriracha. You can bring it up to a level I would accept by adding more...or some red thai peppers.
If you don't have light soy sauce (not the same as low-sodium soy sauce) you can use regular soy sauce or tamari. Do not use dark soy sauce though. It's too heavy and sweet.
This is great served with coconut lime cilantro rice and some lime wedges on the side.
Pair it with a nice tossed salad and eat some more veggies. You need to eat more veggies. Drink some water, too. Stay hydrated.
If you don't have light soy sauce (not the same as low-sodium soy sauce) you can use regular soy sauce or tamari. Do not use dark soy sauce though. It's too heavy and sweet.
This is great served with coconut lime cilantro rice and some lime wedges on the side.
Pair it with a nice tossed salad and eat some more veggies. You need to eat more veggies. Drink some water, too. Stay hydrated.