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Add a photoServings: 4
Ingredients
- 2 lb Jumbo Shrimp *
- 10 x Trimmed Scallions
- 2 Tbsp. Peanut Oil
- 1/2 tsp Dry Red Pepper Flakes
- 2 x Clove Garlic, Pressed
- 1/4 c. Fresh Lime Juice
- 1/4 c. Water
- 5 Tbsp. Soy Sauce
- 4 tsp Rice Wine Vinegar
- 4 tsp Chopped Fresh Ginger
- 4 tsp Oriental Sesame Oil
Directions
- * Shrimp should be shelled and deveined.
- Chill scallions in ice water. Place shrimp in mixing bowl. Heat oil in a small skillet over medium heat. Add in red pepper and heat till fragrant. Add in garlic and cook 10 seconds. Add in oil to shrimp and toss to coat. Combine all ingredients for dipping sauce. Pour into four dipping bowls. Heat a large heavy skillet over high heat. Add in as many shrimp as will fit in a single layer; cook turning once, just till cooked through, 4-5 min. Repeat with remaining shrimp. Arrange shrimp on serving platter. Dry scallions and arrange on platter with shrimp. Slice one scallion and scatter over sauce. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 136 | 37% |
| Total Fat 15.28g | 19% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 1470mg | 61% |
| Potassium 597mg | 17% |
| Total Carbs 8.33g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.51g | 1% |
| Protein 48.16g | 77% |
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