Sweet Asian Sriracha Shrimp2014-03-12
- Servings : 2
- Prep Time : 15m
- Cook Time : 7m
- Ready In : 25m
WARNING: These are spicy. If you can’t handle spice, reduce the amount of Sriracha used.
Now that we have that out of the way, lets get into how to make these deliciously spicy bits of Heaven…
- 12 Jumbo shrimp
- 1/4 cup Sriracha
- 1/3 cup low sodium soy sauce
- 1/4 cup Splenda brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 cup water
- 1 teaspoon coconut oil (substitute with sesame seed oil if you prefer)
- 2 green onions, diced
- 1 whole orange, cut
Combine Sriracha, say sauce, water, Splenda, garlic, and ginger in a sauce pan over medium high heat. Heat till boiling lightly while stirring.
Continue to stir with a rubber spatula so the sauce doesn't burn. Boil it till it has reduced and thickened by about half. Remove sauce from heat and set aside for use when the shrimp is ready.
Heat coconut oil in a saute pan over medium heat. Add shrimp and cover. Cook on both sided 3-5 minutes, or until done.
Once the shrimp has been flipped to the second side and it is about 30 seconds from being done, drizzle the sauce over the shrimp to lightly coat. Flip the shrimp and repeat once more.
Remove shrimp, lightly drizzle more sauce on top, sprinkle with fresh diced green onions, and serve with a cut orange. (You will have extra sauce that you can store for later use or dip your shrimp in, but remember, this is spicy)