and easy Sweet Chili Sauce
3 soupspoons olive oil painting divided
1 red bell pepper sliced
1 green bell pepper sliced
1 lb shrimp raw, hulled, and deveined
cloves garlic diced
½ tablespoon crushed red chili pepper flakes
3 soupspoons soy sauce
2 soupspoons Sriracha sauce
3 soupspoons honey
1 tablespoon gusto dried
2 soupspoons sesame seeds heated
2 soupspoons fresh parsley diced
In a large cast- iron skillet, heat 1 teaspoon olive oil painting on medium heat. Add sliced bell peppers and season with swab. Cook, stirring for 5 to 10 twinkles until softened. Remove bell peppers to a coliseum.
To the same skillet, add 2 soupspoons olive oil painting on medium heat. Add shrimp, diced garlic, crushed red chili pepper flakes. Sprinkle with a gusto of swab. Cook shrimp for about 2 twinkles on each side. Remove from heat.
Add the sauce constituents on top of shrimp soy sauce, Sriracha sauce, honey, sprinkle with dried gusto. Toss with the shrimp to completely mix the sauce constituents and to cover the shrimp with the sauce on low-medium heat.
Cook for about 1 or 2 twinkles until the sauce fleeces the shrimp duly and until the shrimp are cooked through but not overcooked. Serve the shrimp on top of cooked bell peppers. Top with heated sesame seeds and diced fresh parsley.
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