Sweet & Spicy Thai-Inspired Peel & Eat Shrimp for 2

Name: Sweet & Spicy Thai-Inspired Peel & Eat Shrimp for 2
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound 31/40 head-on shrimp (we LOVE shrimp heads); 1 Tablespoon chopped shallots; 1 Tablespoon chopped garlic; 1 Tablespoon chopped ginger; 1 Tablespoon very finely chopped lemongrass; 3 chopped Thai chilies (use more or less to taste); 1/4 cup chopped basil and mint combined (I didn't have Thai basil, so I used sweet basil instead); 2 teaspoons oil; 1/4 cup Mae Ploy Sweet Chilli Sauce; 1 teaspoon fish sauce; 2 teaspoons sambal; 2 Tablespoons water; 1 Tablespoon lime juice; lime wedges for garnish (I like LOTS with something so sweet as Thai sweet chilli sauce)

x @cook_5886383

We love Thai flavors, and we love peel and eat shrimp. This recipe brings them together in a fingerlickingdelicious jiffy.

If you don't care for the work of peeling, you can always used peeled shrimp.

The leftover sauce is super tasty mixed with a little steamed jasmine rice. :)

We love Thai flavors, and we love peel and eat shrimp. This recipe brings them together in a fingerlickingdelicious jiffy.

If you don't care for the work of peeling, you can always used peeled shrimp.

The leftover sauce is super tasty mixed with a little steamed jasmine rice. :)

x @cook_5886383

We love Thai flavors, and we love peel and eat shrimp. This recipe brings them together in a fingerlickingdelicious jiffy.

If you don't care for the work of peeling, you can always used peeled shrimp.

The leftover sauce is super tasty mixed with a little steamed jasmine rice. :)

We love Thai flavors, and we love peel and eat shrimp. This recipe brings them together in a fingerlickingdelicious jiffy.

If you don't care for the work of peeling, you can always used peeled shrimp.

The leftover sauce is super tasty mixed with a little steamed jasmine rice. :)

Saved

Ingredients

20 to 30 mins

2 servings

1 pound31/40 head-on shrimp (we LOVE shrimp heads)
1 Tablespoonchopped shallots
1 Tablespoonchopped garlic
1 Tablespoonchopped ginger
1 Tablespoonvery finely chopped lemongrass
3chopped Thai chilies (use more or less to taste)
1/4 cupchopped basil and mint combined (I didn't have Thai basil, so I used sweet basil instead)
2 teaspoonsoil
1/4 cupMae Ploy Sweet Chilli Sauce
1 teaspoonfish sauce
2 teaspoonssambal
2 Tablespoonswater
1 Tablespoonlime juice
lime wedges for garnish (I like LOTS with something so sweet as Thai sweet chilli sauce)

Saved

Steps

20 to 30 mins

1

In a medium high saute pan or wok, saute the shallots, ginger, garlic, lemongrass, Thai chilies, and herbs in the 2 teaspoons oil until the shallots are translucent and also browned in parts.
2

Add in the sweet chili sauce, fish sauce, and sambal, stir to incorporate, and let caramelize for a minute or so.
3

Add shrimp, water, and lime juice, and saute, stirring occasionally,just until all the shrimp turn a light opaque orange color. (Probably 5 to 7 minutes.)
4

Serve with lime wedges and enjoy!