Firecracker Shrimp Stir Fry
Author: Pinot & Pie
Serves: 2 servings
- 1 lb. raw shrimp (20-25 shrimp), peeled and deveined
- 2 Tbsp. cornstarch
- ⅓ cup sweet chili sauce
- 2 limes, zest and juice
- 1 Tbsp. sriracha
- 1 tsp. honey
- 2 carrots, peeled and sliced at an angle
- 8-12 snap peas or snowpeas, sliced at an angle
- 1 green onion, the green portion sliced at an angle
- 3 Tbsp. oil
- 2 cups cooked rice
- Place the sweet chili sauce, lime juice, lime zest, sriracha, and honey in a small bowl. Mix well.
- Pat the shrimp dry and place them in a bowl.
- Add the cornstarch to the shrimp and toss until coated.
- Heat 2 tablespoons oil in a nonstick skillet or wok over medium to medium high heat.
- Add the carrots and cook 2 minutes, stirring while they cook.
- Add the snap peas to the carrots and cook another 30 seconds.
- Remove the carrots and snap peas from the skillet, leaving the oil in the skillet.
- Add 1 tablespoon oil to the skill and heat.
- Add the shrimp to the skillet and cook about 2 minutes until just pink.
- Remove the shrimp from the skillet.
- Add the sauce to the hot skill and bring to a boil.
- Add the shrimp and vegetables to the sauce and cook for about 1 minute.
- Serve over rice and garnish with sliced green onions.
Recipe by Pinot & Pie at https://pinotandpie.com/firecracker-shrimp-stir-fry/
3.5.3251