Sweet Spicy Shrimp

This recipe ratio is a definite keeper. It was delicious. I'm not even sure if shrimp has a harvesting season, like crab or other larger seafood. But, I definitely have seen a wide range of prices for raw shrimp; from $5.99/lb (Fubonn, before asian food holidays) up to $13.99/lb (Costco, Trader Joe's). Certainly before the Gulf of Mexico oil disaster, shrimp prices were cheaper by a couple of dollars per pound. And, rather than turn this post into a ecowatch rant, here are the directions.

I didn't have any shallots nor cilantro on hand so I omitted both. The cilantro is just for color.

The Foodening Blog: sweet chili shrimp, ready to eat

Ingredients

1 lb raw shrimp, shelled and de-veined
1 tbsp olive oil
1-2 garlic cloves, minced
1 tsp fresh ginger, minced
(optional) 1 tbsp fresh cilantro, chopped
(optional) 1 small shallot, finely chopped

Marinade for Shrimp

2 tsp cornstarch
1/2 tsp sea salt

Sauce for Frying

1 tbsp light soy sauce
1 tbsp raw honey
1 tbsp apple cider vinegar
2-3 tsp red chili paste

Directions

1. Clean and rinse shrimp. In a large bowl, mix shrimp, cornstarch and salt together. Let stand for 5-10 minutes, or refrigerate until ready to fry.

2. Prepare sauce: combine soy sauce, honey, vinegar and chili paste. Set aside.

3. Heat a large skillet over high heat. Add oil and swirl the skillet to spread the oil around. Add garlic and ginger. Stir fry until the oil is fragrant and the garlic hasn't browned. Add shrimp and fry until the shrimp changes color from light gray to salmon pink, about 2-3 minutes. Pour in the sauce and stir until well combined.

4. Transfer to a serving dish and top with (optional) cilantro. Serve hot.