If I were to pin down my favourite type of seafood, it would be shrimp. Well, lobster is first, but they are just too expensive around here. So, shrimp it is for the here and now. I love them because they are always available, they taste great in any dish and they are easy to cook!
When I was at the supermarket this morning, there was not one single person at the fish counter. Trust me, that never ever happens. Usually I pick my number and am waiting in line long enough to take a nap. Today, nobody. I ran straight up, picked my number and was seen to in a kind of instant. Shrimp it was and I left it at that.
I already knew we were having chicken pie for dinner tonight, so I though I would put the shrimp in the freezer or cook them tomorrow. Then I decided to do them for lunch. I saw some chilli sauce it the fridge when I was putting away the groceries and that folks is the end of the story.
1lb/450 grams raw shrimp, peeled and de veined
Juice of one lime
4 Garlic cloves, crushed
1 Tablespoon olive oil
1/4 Cup/60 ml hot chilli sauce (your choice of what kind)
1 Tablespoon brown sugar
Sea salt, to season
1 Spring onion, finely chopped
1 Tablespoon sesame seeds
In a medium heavy bottomed skillet, heat the olive oil for about 30 seconds. Add the shrimp and the garlic. Cook for about 5-7 minutes, tossing the pan as you go. Squeeze in the lime juice and add the salt and give another toss. Reduce heat to low and add the chilli sauce and brown sugar. Stir well and remove from heat. Transfer to your serving dish and top with the spring onion and sesame seeds. Serve immediately.
Great on their own or with a small side of rice.
Click the downloadable link below to print recipe!
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