Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot
The funnest way to eat shrimp is head on with chili-garlic, brown sugar and shallot.
Ingredients
Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot
- 1 lb head on shrimp deveined and cleaned
- 1 tbsp chili-garlic sauce
- 2 tbsp brown sugar
- 1 tbsp orange juice
- 1/4 cup white wine
- 1 shallot thinly sliced
- 1 tbsp vegetable oil
- 1/2 lime squeezed for juice
Papaya Salad
- 1 medium papaya skin removed, thinly sliced in long strips
- 4-6 sweet mini peppers thinly sliced in strips
- 1/2 lime squeezed for juice
- 1/2 tsp hot honey
- 1 tbsp fresh cilantro chopped
- salt and pepper to taste
Coconut Lime Rice
- 2 cup water
- 1 cup long grain white rice
- 1/2 cup shredded coconut
- 1/2 lime squeezed for juice and zested
Instructions
Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot
- In a large bowl, combine head on shrimp, chili-garlic sauce and brown sugar.
- Heat vegetable oil in a large saute pan over medium-high heat. Add shrimp and sear on one side for about 2 minutes. Add shallot. Flip shrimp over and add orange juice and white wine. Continue cooking for about 5 minutes or until opaque.
Papaya Salad
- Gently toss all ingredients together.
Coconut Lime Rice
- Bring water to a boil over high heat. Add rice and stir. Cover and reduce heat to low. Cook until water has been absorbed. Remove from heat and fold in shredded coconut, lime zest and juice.