(WSVN) - Seafood on a Sunday? We’ve got an easy and delicious meal for you that’s really fun to make. Chili garlic ginger shrimp is what’s cooking, as we grab a Bite with Belkys.

· 1½ tablespoons canola oil
· 1 pound peeled and deveined raw shrimp, tails intact (2 pounds unpeeled shrimp)
· 1 teaspoon sesame oil
· 3 garlic cloves, finely minced
· 1 teaspoon ginger powder
· 1 teaspoon crushed red pepper flakes
· ½ cup water
· 3 tablespoons your favorite hot sauce (we used Sriracha)
· 2 teaspoons light soy sauce
· 1 1/2 tablespoons brown sugar
· Cilantro for garnish

Method of Preparation:

  • In a large, nonstick skillet over high heat, heat the oil.
  • Add half the shrimp and sear each side until lightly golden, about 45 seconds, then transfer to a bowl—they will still be raw inside. Repeat with the remaining shrimp. Remove the pan from the stove to cool down slightly.
  • Reduce the heat to medium.
  • To make the sauce, return the pan to the stove and heat the sesame oil.
  • Add the garlic, ginger powder and red pepper flakes and cook until the garlic turns golden, about 20 seconds.
  • Add the water, then the sriracha, soy sauce and brown sugar.
  • Stir, increase the heat to medium-high, then let the sauce simmer until it starts to thicken to a thin, syrupy consistency, about 3 minutes.
  • Return the shrimp to the pan and toss to coat in the sauce.
  • Sauté until the shrimp are fully cooked and the sauce has thickened and is coating the shrimp, about 1 minute more.
  • Transfer the shrimp and sauce to a serving plate. Garnish with chopped cilantro.


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