follow me here:

spicy citrus-glazed shrimp

If you are looking for a new shrimp dish that tastes delicious, has only 5 ingredients, and goes perfectly with one sriracha fried rice... look no further. This recipe comes together so quickly, and has the perfect balance of sweet/tart/spicy flavors mingling together. I am a big fan of shrimp (and seafood in general), but I think this sauce would be a great complement to vegetarian options as well - some pan-fried tofu, tempeh, or stir-fried vegetables. Feel free to make it your own.

I picked up some gorgeous mandarin oranges from Trader Joe's, and knew I wanted to make some sort of citrus glaze with them. A few years ago I took a cooking class here in Charlotte, and one of the dishes we prepared was sea scallops with a spicy citrus glaze - the inspriration for this recipe. Depending on your desired spice level, use less or more sriracha in the sauce (the 2 tablespoons called for will yield a medium spice level). And did I mention these shrimp go great with the sriracha fried rice from my last post? I did? Oh, ok. Just checking!

Spicy Citrus-Glazed Shrimp

1/2 cup fresh citrus juice (I used 6 mandarins and 1 lemon)

2 tablespoons sriracha

2 tablespoons honey

1 tablespoon vegetable oil

1 pound shrimp, peeled, deveined, and tails removed

sesame seeds (optional)

In a small saucepan over medium-high heat, combine the citrus juice, sriracha, and honey. Stir to combine, and simmer until it starts to reduce and thicken (about 10 minutes). Set aside.

In a large frying pan, heat the vegetable oil on high until just before smoking. Add shrimp to the pan, shaking the pan and stirring the shrimp until they are cooked through, and have lightly-browned edges (this will happen quickley - about 5 minutes). Pour the glaze over the shrimp and toss to coat, top with sesame seeds (if using), and serve.

Serves 4.

PrintView Printer Friendly Version

EmailEmail Article to Friend

References (1)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« root vegetable hash | Main | sriracha fried rice with edamame & pineapple »