Simple roast crash grubs

This simple fractions with noise blemts are the perfect meal with tender shrimp, crispy vegetables, all of which are suffocated in a sweet and spicy sauce. Tastes much better than the take-out! Serve the rice and eat on your table in less than 20 minutes.

Skip the take-out and make them fry this with a taste packed with a flavor in just 15 minutes! Loaded with colorful peppers, delicate snaps and juicy shrimp, all of which are thrown into the most delicious spicy sauce. This is the perfect, simple dinner for this busy week and I promise to taste better than your favorite takeout food. Serve over fluffy rice and enjoy lunch the next day for lunch. Think of Bang Bang Shrimp or Kung Pao Shrimp, but healthier!

Why you will love this recipe

• High protein – shrimp are an excellent source for lean protein! These roast roasts in over 34 grams of protein per serving.
• Sweet and spicy – The combination of honey and Sriracha gives this fall a delicious sweet and spicy kick.
• Quick and easy – You can have these spicy shrimps fry in just 15 minutes in just 15 minutes in just 15 minutes.
• Adaptable – Feel free to make this dish all your own! Exchange the protein, switch on the vegetables and fit in the spice level according to your wishes.
• Ideal for the meal supply preparation – Make a batch out of this pan and divide it into containers to enjoy lunch or dinner all week.

Ingredients

• shrimp – You can use fresh or frozen large shrimp that are thawed. Simply make sure that you use peeled and determined shrimp. Use only raw shrimp, no pre -cooked shrimp.
• Vegetables – I used a combination of red and yellow peppers with sugar snappers (or snow inherits) and green onions. Please use any vegetables you want, such as broccoli, asparagus, green beans, cut zucchini, mushrooms or even leafy vegetables.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive. You just want to make sure you use an oil with a high smoke point. You can also use rapeseed oil, vegetable oil or even a little peanut oil for additional taste.

For the crash sauce

• I am a sauce – I always use lower sodium soy sauce because I personally think that normal soy sauce is just too salty for my taste, but I can use what you have on hand! You can also exchange the soy sauce with coconutaminos or Tamari to make it gluten -free.
• sesame oil – This adds even more taste, but if you don’t have sesame oil on hand, you can easily leave it out and these falls still taste good!
• Honey – This adds a little sweetness without using sophisticated sugar to compensate for the whole spice, but you can exchange the honey with maple syrup or another natural sweetener.
• Sriracha -I love the spicy taste of Sriracha and that makes this finger-lick sauce so good! You can also use chili garlic sauce or another kind of spicy sauce.
• Tomato – This is the place of ketchup in this recipe and gives the sauce a certain taste of taste while it thickens it a little. No need for corn starch!
• Rice vinegar – Adds a touch of acid that brings all of these flavors into harmony. However, if you don’t have a rice vinegar, you can replace it with white vinegar, apple cider vinegar or even a small lemon juice or lime juice with a bowl.
• Garlic – Add to this fall roast and fresh, chopped garlic to taste best! If you have no fresh cloves of garlic, you can use a 1 tea opened garlic powder in a pinch.
• Spices – Combination of crushed red pepper flakes (if you like more warmth), a little salt and black pepper.

How to make crabs of crackers

1. Cook the shrimp. Drizzle a little olive oil in a large pan over medium heat and cook the shrimp in a single layer until it only becomes pink for about 3 minutes. Put the shrimp on a plate lined with paper towels and set aside.
2. Fry the vegetables. Drizzle a tablespoon of olive oil onto the hot pan and add the peppers and sugar snappers. Cook the vegetables up to tender, about 4 to 5 minutes on medium heat with frequent stirring.
3. Make the sauce. As the vegetables cook, make the sticky sauce. Whisk the soy sauce, sesame oil, honey, Sriracha, tomato paste, rice vinegar, garlic, chopped pepper flakes and black pepper in a small bowl. Set aside.
4. Stir in the pan. As soon as the vegetables are beautiful and tender, add the shrimp back into the pan and throw them together. Pour the spicy crash sauce over it and mix well. Make sure that everything is coated and bring the sauce to a boil. Turn the heat off and simmer until the sauce is thickened and everything is installed.
5. Serve and enjoy. Garnish with cut green onions (also known as spring onions), garnish seeds and serve over white rice or brown rice.

How to swap frozen shrimps

• Overnight – If you know that you do this in advance, open the frozen shrimp in the fridge 24 hours before cooking. Place shrimp in a bowl or a plastic bag on the thawing – this is my preferred method.
• Tading Day – If you are short, the best way to lift the shrimp is in a sealed plastic bag and diving under cold flowing water. Keep the shrimp in the cold water for about 45 minutes until the shrimps were thawed.

Tips, tricks and substitutions

• Set the spice level – If you like your stirring meat even sharper, add additional Sriracha or another hot sauce. If the sauce is too spicy for you, you can cut the Sriracha in half or exchange with a little less spicy and sweet chilli sauce.
• Vegetable options – Feel free to add other vegetables such as mushrooms, carrots or broccoli, depending on what you have at hand.
• Make it gluten -free -Exhale the soy sauce with coconutaminos or Tamari to make them gluten -free.

How to serve

• Serve – Enjoy these cracks and vegetables as a main course above a bed of white rice, brown rice or even cauliflower rice for an option with low carbohydrates.
• Combine with pasta -serve over Lo -Mein -Wrellbel or rice noodles to change things. The pasta absorb the sauce and make every bite even tastier!
• With a salad – Combine these cracker shrimp with a side salad such as this crispy Thai chicken salad or this Chinese chicken salad.
• Make egg rolls – Wrap the shrimp with spring roll packaging and bake them either in the oven on a baking sheet or fry them in a pan until it is golden brown.
• As a starter – Beat these shrimp instead of a stirring and serve with toothpicks or small skewers and your favorite dairy sauce for the perfect starter that everyone will love.

Preparation and storage

To save: I always would like to keep a bag of frozen shrimp in my freezer for such recipes and simply thaw the bag in the fridge overnight. You can also use fresh shrimp. Remaining cracker grabbings hold up to 3 or 4 days Stored in a sealed, airtight container in the refrigerator. Of course, use your best judgment!

Freeze: You can also freeze this meal for up to 2 months. When I want to warm up again, I suggest that first open the frozen shrimp and heat everything back in a pan instead of a microwave to achieve the best results. Just a memory, please do not freeze shrimp that you have previously thawed.

More shrimp recipes

More recipes for roasts of stirring

I hope you all enjoy the best crab -thrimp recipe. If you love it as much as we do, please leave me below. I love to see all your delicious relaxation!