Sweet and Spicy Garlic Shrimp

It's summertime here in Virginia, which means the days are hot and packed full of activity, leaving little time (or energy) for cooking.  That's when a recipe like this is perfect - it's packed full of bold flavor and takes just minutes to make.  Seriously, it comes together so fast, I didn't have time to take photos along the way!         

Items used to make this recipe:

• large nonstick skillet http://amzn.to/2udnogY

• silicone tongs http://amzn.to/2tghWgt

• microplane grater http://amzn.to/2udp5es

• sriracha http://amzn.to/2tivzMG

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Sweet and Spicy Garlic Shrimp

makes 4 servings

Ingredients

• 1 tablespoon peanut or canola oil

• 1 pound fresh or thawed shrimp, peeled and deveined (21/25 size)

• 1 teaspoon toasted sesame oil

• 2 teaspoons minced garlic

• 2 teaspoons finely grated ginger (or ginger paste)

• 1 teaspoon crushed red pepper flakes (or more!)

• 1/2 cup water

• 1/4 cup dark brown sugar

• 2 tablespoons Sriracha

• 1 teaspoon soy sauce

• 2 chopped scallions for garnish

Directions

1. Before you begin, have all your ingredients measured out and ready to go.

2. In a large nonstick skillet over medium-high heat, heat oil until it shimmers.

3. Pat shrimp dry with paper towels and cook in hot oil for 1 minute per side; remove to a plate.

4. Lower heat to medium and use the same skillet to heat the sesame oil, minced garlic, ginger paste, and crushed red pepper flakes; stir constantly until fragrant (a minute or so).

5. Immediately add the water, dark brown sugar, sriracha, and soy sauce; stir well to combine.

6. Continue to cook, stirring frequently, until sauce thickens (about 3 minutes).

7. Return shrimp to skillet and toss well until heated through. Garnish with chopped scallions and serve over a bed of rice.