INGREDIENTS:
- 1½ - 2 pounds large or medium shrimp, deveined and tails removed
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 1 white onion, chopped
- ¼ cup peanuts
Sauce:
- ¾ cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons balsamic vinegar (may sub other vinegar such as rice wine or white in a pinch)
- 2 teaspoons sugar
- 2 teaspoons sriracha chili sauce or crushed red pepper flakes (or more to taste)
- corn starch slurry: ⅓ cup cold water + 2 tablespoons corn starch
INSTRUCTIONS:
- Whisk together sauce ingredients and set aside. In a separate, small bowl whisk together the water and corn starch till dissolved and set aside.
- Add shrimp, oil, garlic, red pepper flakes, chopped onions, and peanuts to a large pan or skillet and saute over medium-high heat for 3-5 minutes until shrimp are pink and fully cooked and onions and tender.
- Add sauce to pan and stir to combine. Stir in corn starch slurry until mixture comes to a boil and thickens, then reduce heat and simmer for about 5 minutes. Serve with cooked rice and garnish with green onions if desired.
Source: Creme de la Crumb
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