Simple, healthy, and easy. Really good with coconut rice and veggies of choice.
Pat thawed, naked shrimp dry. Dip in corn starch, shake off excess, and put on a dry plate. Put in the fridge for 5 minutes.
In a small bowl, combine garlic, ginger, honey, soy suace, and crushed red pepper. Set aside.
In a 10-12 inch cast iron skillet, eat the oil over medium-high heat until shimmering. Add the shrimp and cook for 1 minute per side. Remove shrimp from the skillet onto a plate.
Add the sauce into the skillet. Reduce heat to medium and boil for 2 minutes. Return the shrimp back to the skillet and toss shrimp to coat with the sauce. Cook for additional 30 seconds and remove from heat. Serve with rice and veggies, pouring sauce overall.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 417 | ||
Calories from Fat: 136 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.7mg | 1 % | |
Potassium 2496.9mg | 66 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 60.1g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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