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.

Click here for the easy recipe

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

Mix Sriracha sauce, tomato sauce, garlic powder and honey into a small bowl and set aside.
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.)
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.
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.
Transfer the shrimp from the pan to the prepared serving plate. Make sure all the sauce goes with the shrimp and serve immediately.