Fresh shrimp is pan-fried with a zesty, spicy, garlic, tasty sauce and served over rice or noodles in a quick and easy recipe.

SERVES 4

INGREDIENTS:

1 ¼ POUNDS JUMBO SHRIMP, PEELED AND DEVEINED – tails on or off
3 TABLESPOONS SALTED BUTTER – divided and more if needed
1 LARGE CLOVE FRESH GARLIC – minced or more to taste
1 SERRANO PEPPER, ABOUT ¼ CUP – sliced, seeds removed if sensitive to spice
2 TEASPOONS FRESH GINGER – grated or chopped, to taste
⅓ CUP SWEET CHILI SAUCE – your favorite
1 TABLESPOON LIME JUICE – approximately ½ of one lime
2 TABLESPOONS ORANGE JUICE
SESAME SEEDS – optional
GREEN ONIONS- optional

INSTRUCTIONS:

Melt 1 tablespoon of butter in a skillet pan over medium heat.

Season shrimp with salt and pepper and add them to the hot pan.

Cook one side of the shrimp for 1 minute, flip them over and cook the other side for 1 minute. Remove shrimp from the pan (they do not have to be completely cooked at this point) and set aside.

Place an additional 2 tablespoons butter into pan and allow to melt but do not burn.

Stir in garlic, serrano pepper, ginger, sweet chili sauce, lime juice, and orange juice, and let cook, stirring occasionally, until it thickens slightly, about 3 minutes.

Transfer shrimp back into the pan and coat the shrimp thoroughly. Cook shrimp for an additional few minutes, until cooked through.

Remove shrimp from heat and serve warm with rice or noodles. Garnish with sesame seeds and sliced green onions, if desired but recommended.

NOTE: You can use frozen shrimp if you have on hand in your freezer. To thaw the shrimp quickly, place them in a bowl of cold water for about 20 minutes.

If you like spicy food, leave the seeds in the serrano pepper. Otherwise, remove them for a milder taste.

It’s easy to overcook the shrimp and this will make them rubbery. Shrimp cooks fast and will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.

BUON MANGIATA!