1poundjumbo shrimp peeled and deveined with tails on or off
3Tbssalted butter divided
1clovefresh garlic minced
1serrano pepper ~¼ cup, sliced and seeds removed if sensitive to spice
2teaspoonsfresh ginger grated or chopped
⅓cuppre-prepared sweet chili sauce
1Tbslime juice ~½ of one lime
1Tbsorange juice
Optional garnishes: sesame seeds sliced green onions
Instructions
Melt 1 Tbs butter in a skillet pan over medium heat.
Salt and pepper shrimp before adding them to hot pan.
Cook one side of shrimp for 1 minute, flip over and cook the other side for 1 minute. Take out of pan. They don’t have to be completely cooked at this point. Set aside.
Place an additional 2 Tablespoons butter into pan and melt.
Stir in garlic, serrano pepper, ginger, sweet chili sauce, lime juice, and orange juice and let cook, stirring occasionally, until it thickens slightly, about 3 minutes.
Transfer shrimp back into pan and coat shrimp. Cook shrimp for an additional minute or until cooked through.
Take off heat and serve warm with rice or noodles. Garnish with sesame seeds and sliced green onions, optional.
Notes
If you like spicy food, leave the seeds in the serrano pepper. Otherwise, remove them for a milder taste.
It’s easy to overcook the shrimp and this will make them rubbery. Cooked shrimp will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.