Plat
Chili Garlic Shrimp
20 minPour 3Nutri-Score B€€
B
20 min
20 minChili Garlic Shrimp
ce qu’il vous faut
Ingrédients
shrimp (thawed, cleaned, deveined, butterflied and patted dry)Poissons450 g
olive oilÉpicerie15 ml
butterProduits laitiers28 g
garlic (minced)Fruits et légumes9 morceaux
chili flakesÉpices5 g
paprikaÉpices4 g
cilantro (chopped)Fruits et légumes8 g
waterAutres30 ml
saltÉpices6 g
sriracha sauceÉpicerie15 ml
lemon (juiced (or lime))Fruits et légumes0,5 morceaux
par portion
Nutrition
240kcal
- Glucides
- 4 g
- Protéines
- 32 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Prepare the shrimp and aromatics
- Thaw the shrimp, cut a slit down the back to butterfly them and pat dry with a napkin.
- Chop the garlic and cilantro.
- Étape 2
Build the garlic chili base
- On medium heat, add the olive oil and butter to a skillet.
- Turn down the heat, add the garlic and cook without burning.
- Sprinkle in the chili flakes, paprika and cilantro, mix, then add the water to create a sauce.
- Étape 3
Cook the shrimp
- Drop in the shrimp and increase the heat to medium.
- Season with the salt and mix well.
- Drizzle on the sriracha and a squeeze of lemon juice, then mix gently.
- Étape 4
Finish and serve
- Cook until the shrimp are just cooked through, then immediately remove from the heat so the sauce does not cook away.
- Serve as is or over rice or pasta.
