Sweet & Heat Sesame Shrimp

These whip up quick and easy! I like to keep a bag of frozen shrimp in my freezer at all times because they defrost quickly for those nights where I forgot to go grocery shopping, lol. To thaw it quickly I typically throw them in a bowl of cold water, let sit for a couple minutes, empty it and refill 1-2 times.

Adjust the sriracha to your preference. If you’re sensitive to spice, start on the low side. You can always add sriracha to your bowl once you’ve finished cooking (which is what I ended up doing!)

For the broccoli I simply set my oven to 450 F, tossed the broccoli in some olive oil, salt, pepper, garlic pepper and ground ginger and roasted it for 15-20 min, until the edges got a little crispy.

INGREDIENTS:

• 1 lb shrimp, shelled and deveined

• 2 scallions, chopped

• 1 tbsp avocado oil

• 3 cloves garlic, minced

• 3 tbsp Thai sweet chili sauce

• 1 tbsp soy sauce

• 1/2 tbsp sriracha

• 1/2 tsp sesame oil

INSTRUCTIONS:

1. Combine Thai sweet chili sauce, soy sauce, sriracha and sesame oil in a bowl. Set aside.

2. Rinse thawed shrimp, then pat dry. Heat 1 tablespoon oil in a large pan over medium high heat. Add shrimp, white and light green pieces of scallion and garlic. Cook, stirring regularly for about 1 minute.

3. Add sauce and cook until shrimp are cooked through and sauce has thickened, about 1-2 minutes.

4. Top with cilantro, fresh lime juice and sesame seeds. Serve with rice and roasted broccoli.

Macros per serving (4 servings):
Protein - 15g
Carbs - 5g
Fat - 4g
*macros don’t include broccoli or rice

Created by: Emi Mraule, Nutrition Coach