This recipe was submitted by one of our readers, just like you.
Sriracha, Tomato, and Honey Shrimp
Sriracha Tomato and Honey Shrimp
"I'm a big fan of shrimp. As a matter of fact, my beloved hiking buddies back in China considerably gave me a nickname based on my English name, Sharon which happens to be pronounced very similar to shrimp in Chinese as they prefer to say my name in Mandarin Chinese. I know it sounds a little stupid but it’s just a nickname. I didn’t think it’s a big deal until one day, I suddenly noticed that people at work started calling me by this nickname. I don’t really know how it happened, but it just happened. From that moment, I realized that it has permanently become part of my life. Good thing is that I love shrimp."
NotesFrozen 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.
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.
Serves2 People
Ingredients
- 8 oz medium size shrimp (about 12 – 16 shrimps), peeled and deveined
- 2 teaspoons vegetable oil
- 2 tablespoons Sriracha sauce
- 2 tablespoons tomato sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 2 Romaine lettuce leaves (optional)
- Sea salt
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Mix Sriracha sauce, tomato sauce, garlic powder and honey into a small bowl and set aside.
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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.)
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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.
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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.
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Transfer the shrimp from the pan to the prepared serving plate. Make sure all the sauce goes with the shrimp and serve immediately.
