sriracha shrimp with ginger & garlic

today i woke up pretty early, giving myself ample time to walk my dog before my first class. it takes her at least a full year to go potty in this weather. at one point over the weekend she actually held it for almost 48 hours. i felt bad & tried everything to get her to go on a potty pad inside, but she looked disappointed: “you? of all people? tempting me to go back on everything i’ve ever believed was right?” i can’t blame the little lady.

the day proceeded with a single class (can’t complain about that) but ended with a 10 hour stretch of photocopying. yes, photocopying. that is what i’m paying all this money to go to school for, i guess. i took a break in the middle of it all for the highlight of my day & a glorious dinner: shrimp in spicy ginger-garlic sauce & leftover carrot miso soup. between that & the flat-iron steak i made saturday night, you can probably guess that i’m on an asian kick. there’s something magical about the combination of ginger & garlic whisked into a soy-sherry-honey sauce with a splash of sriracha.

-1/2 lb shrimp, peeled & deveined
-1/4 cup honey
-1/4 cup sherry
-1/4 cup low-sodium soy sauce
-1 tbsp ginger, freshly grated
-1 tbsp garlic, minced (about 2 cloves)
-1 tbsp sriracha
-1 tbsp sesame oil
-1 green onion (the whole thing), thinly sliced

1) combine all ingredients except for shrimp in a medium-sized container that has a lid.
2) once everything is whisked together, add shrimp. cover the container & shake well, making sure the marinade coats the shrimp evenly.
3) toss the container in the fridge for a couple hours.
4) using a slotted spoon, transfer shrimp to a large saucepan on medium-high heat. reserve marinade.
5) cook shrimp for a few minutes on each side. remove from pan & set aside.
6) add marinade to pan, bringing to a boil & reducing slightly. spoon a bit of sauce generously over each serving of shrimp just before serving.

*makes 2-4 servings as part of a main meal & 4-6 as a side.
**serving suggestion: i ate this over a bed of greens & liked it! it would also be yummy over some pad thai noodles or rice.
***this is spicy, so if you’re not into that, this recipe is not for you. or you could just use less sriracha :)



About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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