Have I ever got a great recipe to share with you guys today! A few weeks ago when I was doing my grocery shopping, I ran across a great sale on shrimp so of course I stocked up! And I do mean stocked up. The entire bottom of my freezer was full of shrimp that I didn’t have a lot of ideas for. So I put on my thinking cap. I looked up a few recipes for one of my favorite types of food – Thai – and then I set to work creating a delicious Crunchy Thai Shrimp Recipe that I just know you all are going to love!
Now I know when you saw crunchy you thought I was talking fried but people, I’m trying to watch my weight! So I found a delicious way to give this recipe lots of crunch while still keeping it low in fat. Are you ready to see how I made it?
What You Will Need:
2 Pounds of Peeled and Deveined Shrimp
1 Large Onion
1 and 1/2 Tablespoons of Grated Ginger
2 Tablespoons of Minced Garlic
1/2 Cup of Diced Water Chestnuts
1/2 Cup of Bamboo Shoots
1/3 Cup of Hoisin Sauce
2 Tablespoons of Soy Sauce
1 Tablespoon of Rice Wine Vinegar
1 and 1/2 Tablespoons of Sriracha
Dash of Sea Salt
How to Make It:
Start by dicing your onions up and adding them to a saute pan with a teaspoon of olive oil. Allow them to cook for about three minutes and then add in your shrimp.
Cook your shrimp, stirring it gently, for about four minutes or until they turn bright pink. You do not want to overcook the shrimp at this point as they will continue to cook in your sauce.
Once your shrimp are ready, add in your water chestnuts, bamboo shoots, ginger, garlic, hoisin sauce, soy sauce and rice wine vinegar. Stir your ingredients well and allow them all to cook together.
Once all of your ingredients are warm, add in your Sriracha at the very last minute and stir it in. Then serve your Crunchy Thai Shrimp either on a bed of lettuce or rice.
The crunch from the water chestnuts and bamboo shoots perfectly compliments the soft deliciousness of the shrimp for a dish that is low on fat but big on taste!