Tuesday, September 28, 2010

Sweet and Spicy Shrimp for Two

I thought this would be a quick and easy dinner for us and I was right. Plus, it came out better than I expected.  Its very spicy but not so spicy that you can't get the flavor. Try this with some basic white rice and a vegetable on the side.


12 Large Shrimp, peeled and de-veined (remove tails if you like)
2 teaspoons canola or vegetable oil
2 tablespoons Sriracha Chile Garlic Paste
1 teaspoon fresh lime zest
1 tablespoon fresh squeezed lime juice
1 tablespoon Agave Nectar
1 large carrot, peeled, cut into thin matchstick strips
2 green onions/scallions, cut on the bias into inch pieces.
1 tablespoon chopped cilantro


In a glass bowl whisk together chile garlic paste, lime zest, lime juice and agave nectar.
Toss in the shrimp, toss to coat the shrimp completely

In a large skillet or wok, heat oil over medium high heat. Add carrots and cook until carrots
start to soften. Bump the heat up to high, let the pan get hot and pour in the shrimp and marinade.
Toss and stir to coat. Cook the shrimp a couple of minutes on each side until it turns pink.
Be careful not to overcook it or it will be tough and rubbery.  As the shrimp starts to finish up, add in the
chopped scallion and cilantro. Toss and serve immediately.

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