Spicy Pan Fried Shrimp

 

Greetings Glutards!  So today I am making a recipe that was sent to me by my friend, Dane.  It’s a fantastic, healthy take on that delicious spicy shrimp appetizer that numerous restaurants push on their menus.  No matter what it’s called, it’s still basically the same tasty dish from venue to venue.  The recipe comes to you from Reckless Abandon and it is definitely something you should try!

Here’s what you’ll need:

• 3/4 to 1LBS raw shrimp, peeled and tails removed
• 2 TSP cornstarch
• 2 TBSP coconut oil or vegetable oil
• 14 Ounces of Tofu
• 1/3 Cup sweet red chili sauce
• 5 TBSP Sriracha
• 3 TBSP lemon juice
• 1/2 of an Asian pear, chopped *(this is my addition to the original recipe)
• salt & pepper for seasoning

Here’s how ya do:

Start off by removing the shells, legs and tails from all of your little shrimp friends.  You want them to be completely naked for this adventure.  Pat them dry and season with some salt and pepper, and then toss them in your cornstarch.  Be sure to coat all the shrimp.  Use a little more cornstarch if needed.

In a large blender of food processor, combine your tofu, Sriracha, chili sauce and lemon juice.  You want to blend it all up until it’s super smooth.

Mmmmm, spicy tofu paste.  Doesn’t that look delish…

In a large non-stick skillet, heat up your oil of choice.  You’ll want the heat pretty high.  Add in your shrimp and cook them until they are pink and opaque all the way through.

Here’s where I mixed it up a bit.  Chop up your Asian pear into small cubes and add them to the pan.  This will give the dish a little crunch and a light sweetness to counter the spice.

Lower the temp of your pan and add about 1/2 a cup of the spicy sauce.  Make sure your add enough to coat all of the shrimp and pear.

And that’s it!  Your finished product will be fancy enough to rival that of your favorite local chain. 

Serve your spicy shrimp as is, or over a bed of salad like I did.  A little extra of your spicy sauce makes an excellent salad dressing.  I even made a few gluten-free garlic and goat cheese toasts to go with it…cause I’m classy

Glutardedly Yours,

 

~Tim

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Find the original recipe on Reckless Abandon by clicking here!