What you need:
( 4 servings)
1. 20 Jumbo shrimp (21-25 count or larger) – peeled and deveined
2. 1 cup – Peeled edamame (I recommend using frozen, peeled edamame for simplification.)
3. 2 tbsp. – Sesame oil
4. 1/2 tsp. – Pureed garlic (usually found in a jar in the Asian section of the grocery store)
5. 1/2 tsp. – Sriracha sauce (also found in the Asian section of the grocery store). Increase in 1/2 tsp. increments if more heat is desired.
6. 2 tsp. – Soy sauce
7. 1 tsp. – Raw, liquid honey
1. If using frozen edamame, use the microwave to thaw the edamame (about 1 minute on high).
2. In a saute pan, heat up the sesame oil, garlic, sriracha, soy sauce, and honey over medium heat.
3. Once the oil is hot, add the shrimp and thawed edamame. Saute the shrimp on both sides for about 1-2 minutes. The shrimp are done once they reach a pink color. Be careful to not overcook the shrimp as they will become chewy. If the shrimp start to curl and reduce significantly in size, this is a sign that they are overcooked.
4. Serve the shrimp and edamame over rice.