Spicy Firecracker Shrimp w/ Veggie Stirfry

Since I missed the 4th of July in Colonial Beach, I decided to have some fireworks of my own upon return. So for Monday night, I give you Firecracker Shrimp. Part of my thought here was to try cooking shrimp a new way for my shrimp cups for the upcoming Peggy’s Pier.

A key ingredient is garlic/chili sauce, of which could not be found, so I made my own. I re-hydrated some chili peppers and cooked them in peanut oil with onions. I seasoned this with black pepper, and red pepper flakes.

Spicy Firecracker Shrimp Recipe

Marinade Ingredients:
1/2 cup chili-garlic sauce
2 tablespoons spicy chili oil
1 tablespoon sriracha
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon cayenne
1 teaspoon lime juice
1 pound shrimp peeled and deveined
1 tablespoon olive oil

Cooking Directions:
Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze. Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes.

To make this a dinner and not an appetizer I stir fried some carrots, onions and broccoli while the shrimp was in the fridge.

Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.

I set the shrimp aside and heated up some of my heart-of-palm Natural Heave faux rice in the sauce that remained in the pan. Plating was the rice, the veggies, the shrimp, the remaining glaze and the garnished with sprouts.

Wonderful Summer meal. So good to be back in my kitchen again!