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Sriracha, Tomato, and Honey Shrimp

  • Author: Sharon Chen
  • Category: Main Course

Ingredients

Scale
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons tomato sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon honey
  • 2 Romaine lettuce leaves (optional)
  • 2 teaspoons vegetable oil
  • 8 oz medium size shrimp (about 1216 shrimps), peeled and deveined
  • Sea salt

Instructions

  1. Mix Sriracha sauce, tomato sauce, garlic powder and honey into a small bowl and set aside.
  2. Place two Romaine lettuce leaves onto a serving plate. (This step is optional but I would highly recommend it if you happen to have some lettuce in your fridge.)
  3. Heat vegetable oil in a pan then add shrimp. Sauté for 3 minutes till the color of the surface of the shrimp turns to pink.
  4. Season the shrimp with a pinch of sea salt and add the mixed sauce. Reduce to medium-high heat and keep stirring the shrimp for another 2 minutes until each one is completely covered with the sauce and the shrimp is cooked thoroughly.
  5. Transfer the shrimp from the pan to the prepared serving plate. Make sure all the sauce goes with the shrimp and serve immediately.

Notes

1. Frozen shrimp works totally fine for this dish. Just remember to dry the thawed shrimp with paper towel before you throw them in a pan with heated oil.
2. OK, for the optional step of preparing two lettuce leaves for this dish, I admit that my original intention was for the presentation. (It does look good, right?!) However, once after finishing the shrimp, I wrapped the lettuce up with the leftover sauce on it and put it in my mouth, damn it tasted absolutely great! I was telling Han that I must blog about this. I had to tell you! So try it out.

Nutrition

Keywords: honey shrimp

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