Today has been rainy and gloomy outside so I decided to try and add some spice to the day by cooking one of our favorite dishes.
Marinate the following ingredients together for at least 1 hour. You may want to use more or less hot sauce, depending upon your taste. I like to coat my shrimp until they have orange/reddish hue.
1 lb of peeled and deveined shrimp
Juice of One Lime
1/4 Cup of Texas Pete Hot Sauce
1 tbsp of minced garlic
3 tbsp of chopped cilantro
1/3 cup plain panko bread crumbs
2 tbsp extra virgin olive oil
1. In a large stainless steel or glass mixing bowl, combine shrimp, hot sauce, lime juice, garlic, and cilantro mix thoroughly. Toss to coat evenly. Refridgerate for 1 hour.
2. Heat olive oil over medium-high heat in a wok or a large skillet.
3. Stir the panko bread crumbs into the shrimp mixture.
4. Place the shrimp mixture in the pan in a single layer, cooking until done. A good rule of thumb is to cook for 2-3 minutes on each side. The shrimp are finished when they have turned bright pink and the flesh is opaque white, rather than translucent. The panko crumbs and marinade should create a sauce when cooked.
I always serve the shrimp over steamed jasmine rice, but you can serve it alone with some veggies or pasta. I garnish my plate with some extra cilantro because I love it. My husband on the other hand, is not as big of a fan as myself, so I leave the extra off of his plate.
Note: I have tried using different hot sauces and my husband and I agree that Texas Pete really turns out the best flavor for this dish.
Approx Nutritional Information per serving; does not include rice or side of choice.
Calories: 237 • Fat: 10 g • Carb: 11 g • Fiber: 0 g • Protein: 29 g • Sugar: 1 g