Recipes

Shrimp covered in a sweet and spicy chili sauce – perfect as an appetizer or main course. For this recipe, I love to keep the shrimp shell on so that before eating it I can suck out all the juice. I know, a little weird, but try it. Honest. However, if you prefer you can use peeled shrimp, and the recipe will still turn out great. I adapted this recipe from a Food and Wine recipe from a few years back.

Chili Shrimp
Servings: 1/2 of recipe
Serving Size: 2
Nutritional Info : 197.4 calories, 4.1 g of fat, 2.4 g of carbohydrates, .2 g of fiber, 35.9 g of protein * 5 P+

Ingredients
1 pounds large shrimp, shell still on
1 tablespoons ketchup
1 tablespoons water
1 tablespoons Asian sweet chile sauce
1 tablespoons fresh lime juice
1 tablespoons soy sauce
1 tablespoon brown sugar
2 tsp vegetable oil
1 medium red jalapeños or fresno chili, seeded and minced
2 garlic cloves, minced
.5 tablespoon minced fresh ginger
2 scallions, thinly sliced
1/4 cup chopped cilantro

Ingredients
1. If you can, buy shrimp that has the shell on but has been cleaned. It will save you lots of time. If you can’t find that, then using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact.

2. In a small bowl, combine the ketchup, water, sweet chile sauce, lime juice, soy sauce and brown sugar. Stir together.

3. In a large pan, heat 2 teaspoons of vegetable oil and some cooking spray over high heat. Add the shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.

4. Add the jalapeños, garlic, and ginger to the pan and cook until fragrant for about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Enjoy on it’s own or over rice.