Ingredients
Equipment
Method
- Cook rice according to package directions. Start this first, as it often takes about 20 minutes. You can use noodles, quinoa, or cauliflower rice as an alternative base.
- Clean and peel the shrimp if necessary. Season the shrimp with salt and pepper and set them aside.
- Whisk all the sauce ingredients together in a small bowl and set the bowl aside.
- Heat your oil of choice in a large pan or skillet over medium-high heat.
- Cook the shrimp on each side for about 1 to 2 minutes until the shrimp start to curl but are slightly under-done. After flipping the shrimp to the second side, add the red pepper flakes and half of the green onion.
- Add your sauce and cook for one more minute, or until the shrimp are cooked through. Look for curled, opaque shrimp.
- For a thicker sauce, remove the shrimp and let the sauce simmer longer. Watch the sauce as it reduces, stirring as needed. Remove from heat once thickened and pour over the shrimp. To thicken faster, whisk 1/2-1 tsp cornstarch in 1/2-1 tsp cold water and add it to the sauce.
- Serve the shrimp mixture over the cooked rice or grain base with your choice of vegetables. Garnish with the remaining chopped green onion. Add extra crushed red pepper flakes or Sriracha for more heat.
Nutrition
Notes
If you are making rice, the 20-minute cook time applies. If you use alternate grains for your bowl base, the cook time will be shorter.
For gluten-free needs, use GF Tamari or your preferred wheat-free soy sauce.