Pomegranate Sriracha Shrimp
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
182 kcal
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Course
Main Course
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Cuisine
Vietnamese
Pomegranate Sriracha Shrimp
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This Pomegranate Sriracha Shrimp is a lightning fast weeknight meal packed with flavor! It's tangy, spicy, and sweet, a true Vietnamese flavor bomb.
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Ingredients
- 2 teaspoons sriracha plus more as needed
- 2 tablespoons pomegranate molasses
- 2 tablespoons fish sauce
- 3 ½ tablespoons water
- 1 ½ teaspoons to 1 ½ tablespoons light brown sugar or dark brown sugar, packed
- 1 teaspoon cornstarch
- 2 tablespoons canola oil or other neutral oil
- 1 shallot finely chopped
- 2 garlic finely chopped, cloves
- 1 ½ pounds Shrimp 21/25 or 16/20 count), peeled and deveined, extra-large or jumbo
- 3 or 4 cilantro sprigs, fresh
Instructions
- In a small bowl, combine the sriracha, pomegranate molasses, fish sauce, and 3 tablespoons of the water. Taste and add the brown sugar, starting with 1 ½ teaspoons, to create a tart sweetness; the amount you need depends on the tartness of the pomegranate molasses and your palate. For extra heat, add more sriracha, ½ teaspoon at a time. Aim for a tangy, savory, spicy finish. Set the sauce aside. In a small bowl or cup, stir the cornstarch with the remaining 1 ½ teaspoons water, then set the slurry aside.
- In a large skillet over high heat, warm the canola oil until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, until fragrant. Add the shrimp and stir-fry for about 1 minute, until most of them have turned pinkish orange and are slightly curled.
- Give the sauce a stir, then add to the pan, stirring to combine. Let the sauce come to a vigorous boil, stirring occasionally to keep things moving. When the shrimp are cooked through, about 2 minutes, give the cornstarch slurry a stir and add to the pan. Cook, stirring, to slightly thicken the sauce and coat the shrimp.
- Transfer the shrimp to a deep plate or shallow bowl and garnish with the cilantro. Serve immediately with rice for soaking up the sauce.
Notes
- To feature tamarind instead of pomegranate, substitute tamarind liquid, concentrate, or paste for the pomegranate molasses.
- Adapted from Vietnamese Food Any Day
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
9g
(3%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Sodium
356mg
(15%)
Potassium
3mg
(0%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 356mg | 15% |
| Potassium | 3mg | 0% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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