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Ingredients
- Sauce:
- 1 tablespoon oil
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced. (I used only red because I don't like green pepper.)
- 12 ounces large shrimp, peeled with the tails taken off
- 2 cloves garlic, minced. (I used two cubes of garlic from Trader Joes
- 1/2 cup chopped onion
- 3 tablespoons low sodium soy sauce
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon rice wine vinegar
- 1/8 sesame oil
- 1/4 teaspoon fresh ginger, minced
- 1/2 teaspoon Srirachi. ( didn't add this, just put it on the table)
- Garnish:
- Roasted, unsalted peanuts
- Green onions, sliced
- Sesame seeds. (I didn't use these)
Preparation
Step 1
Heat oil in a large skillet. Add peppers and onions and sauté for 2-3 minutes. (They will continue to cook with the shrimp and sauce.)
Add shrimp and sauté until cooked through, 3-4 minutes.
Add garlic and cook for 1 minute.
Mix the sauce and pour over the shrimp and pepper. Turn the heat down and allow the shrimp to simmer until the sauce thickens. (I doubled the sauce for 2 pounds of shrimp. ). It was not thick enough for me, so I added more cornstarch mixed with a little water.
Serve over brown rice. Garnish with peanuts, green onions, and sesame seeds.