Description
A spicy Sriracha shrimp with lime cucumber slaw is an appetizer for 4 or a light dinner for 2!
Ingredients
- FOR THE LIME CUCUMBER SLAW:
- 1-½ cup Green Cabbage, Finely Shredded
- ¼ cups Red Cabbage, Finely Shredded
- 1 cup Cucumber, Julienned
- ¼ cups Carrot, Julienned
- 2 Tablespoons Fresh Parsley, Finely Chopped
- 1-½ Tablespoon Olive Oil
- 1 whole Lime, Zest And Juice
- ½ teaspoons Salt
- FOR THE SRIRACHA SHRIMP:
- 1 Tablespoon Sriracha Hot Sauce
- 1 Tablespoon Olive Oil
- ½ Tablespoons Liquid Honey Or Maple Syrup
- ½ teaspoons Salt
- 1 clove Garlic, Pressed Or Minced
- 12 whole Large Shrimp, Raw, Peeled, And Deveined With Tails On
Preparation
For the lime cucumber slaw:
Add finely shredded green and red cabbage to a bowl. Add julienned cucumber, julienned carrots, and chopped parsley.
In a small bowl, stir together olive oil, lime juice, lime zest, and salt. Add to vegetables and toss to coat. Place a mound of slaw in center of each serving plate. Set aside.
For the Sriracha shrimp:
In a bowl, stir together Sriracha hot sauce, olive oil, honey, salt, and garlic. Add shrimp and stir to coat. Set aside.
Preheat a frying pan over medium-high heat. Once pan is hot, add shrimp, including sauce, to frying pan. Fry for 2 to 3 minutes, stirring occasionally. Turn shrimp over, and fry for an additional 2 to 3 minutes or until shrimp is pink in color and has curled. Remove from heat.
Transfer equal amounts of shrimp to each serving plate. Serve immediately.
