Sweet Chili Ginger Shrimp with Cilantro
Sweet Chili Shrimp with Ginger & Cilantro is by far the easiest, fastest, and most flavorful shrimp dish... EVER! You have my word on it!
- 2 pounds large shrimp peeled and deveined (I also removed the tails)
- 2 tablespoons cornstarch
- 1 tablespoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons teriyaki sauce
- 2 tablespoons honey
- 3 tablespoons apple cider vinegar
- ½ cup prepared chili sauce
- 2 large shallots minced
- 1 tablespoon canola oil
- 2 tablespoons chopped fresh cilantro
- brown rice for serving
-Place the shrimp, cornstarch, ginger, salt, and pepper in a large bowl and toss to coat thoroughly.
-In a small bowl, combine the teriyaki sauce, honey, vinegar and chili sauce.
-Heat a large skillet over medium/high heat. Add the oil, shallots, and shrimp. Cook and stir occasionally until the shrimp are pink and opaque (approximately 5-7 minutes). Turn the heat down to medium and add in the chili sauce mixture. Cook an additional 2-3 minutes until the sauce is heated through.
-Serve the shrimp and sauce over brown rice and garnish with chopped cilantro.
Serving: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg