Siracha Shrimp And Vegetables

I love anything shrimp, and I love to spice things up. So when I found this recipe for siracha shrimp, I was all over it. Shrimp and siracha sauce have been paired together since the 1930’s.

Siracha sauce was created by a Thai chef and entrepreneur, Thanom Chakkapak. The sauce was originally a thin, vinegar-based chili sauce that was aged naturally. Ms. Chakkapak named the sauce after her hometown, Si Racha. Soon this sauce was very popular all throughout Thailand, and was especially popular when served with seafood or as a dipping sauce. Siracha sauce traveled to Vietnam, where it became popular there as well, and then to China, and from China to the United States. Siracha sauce is very popular here in the States. I almost always have some on hand, because we love spicy food.

Siracha Shrimp and Vegetables

Of course I doctored up the recipe! Would you expect anything less of me? 🙂 I added vegetables to the recipe and made it a complete meal.

1- 1 1/2 lb large shrimp, peeled and deveined

1 1/2 TBSP oil

1 tsp sesame oil

1 TBSP garlic

1 TBSP ginger

1 tsp chili flakes or red pepper flakes

1/2 cup water

3 TBSP siracha sauce

2 tsp soy sauce

2 TBSP brown sugar

2-3 carrots, sliced

1 red bell pepper, diced

1 can baby corn, drained and cut into chunks

1/2 cup green onions, sliced Asian style

sesame seeds for topping

red chilies for topping

Combine the seasonings, water, siracha sauce, brown sugar, garlic, ginger, chili flakes and sesame oil together and set aside.

Get a large skillet very hot and add the oil. Then add the shrimp and cook until it’s done and nice and pink. Once it is cooked, remove it from the skillet, set aside and keep warm.

Add the corn, carrots and peppers to the oil and saute for about 5-7 minutes, or until the vegetables are al dente.

Add the shrimp back into the vegetable mix together thoroughly, then add the sauce. Bring to a boil, then reduce the heat and simmer, sitting frequently, for about 5-7 minutes. Mix in about 1/2 of the green onions right at the very end of the cooking process.

Serve over rice and top with more green onions, sesame seeds and a sprinkling of red chilies, or any combination thereof. All are optional. I served it with some potstickers and completed the meal with a crisp white blend. Delicious!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.