Ingredients: |
Ingredients: 2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
Siracha
Honey
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 jalapeno chile, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
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Directions: |
Directions:Marinate the shrimp in a little Siracha and honey for 30 minutes.
In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds to one minute.
Add the shrimp and stir-fry until pink but still translucent in the middle, about 2-3 minutes. Transfer the shrimp to a medium bowl with a slotted spoon.
Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 3-4 minutes.
Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 30 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice.
Serve over Jasmine Rice |
This recipe for Thai Shrimp Stir-fry is from