2 servings; 5 min preparation; 15 min waiting; 10 min cooking time.
This is an easy and fast side-dish that you can make when you don’t have a lot of time to cook. Combine it with coconut rice and you will have a whole meal.
This dish has everything that you expect from an Asian dishes. The saltiness of the soy sauce combines perfectly with the sweetness of the honey. The sourness of the lime lift the dish and makes it fresh. And there is a little hint of spice of the cayenne pepper. If you want to replace the cayenne pepper, use fresh diced red chilis.
- 200 g pealed shrimp
- 2 tbsp low-sodium soy sauce
- 4 tbsp flat-leaf parsley, minced
- 2 tbsp mint leaves, minced
- 2 tbsp lime juice
- 1 tbsp lime zest
- 1 tbsp honey
- 1/2 tbsp cayenne pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp ground white pepper
- 1 tbsp coconut oil
Mix all ingredients for the marinade in a medium bowl. Add the shrimps and set aside to marinade for 15 min. If you have more time, leave it longer.
Heat the coconut oil in a wok-pan on high heat. You can use a normal non-stick pan as well, if you don’t have a wok-pan. When the pan is very hot, add the shrimps without the marinade. Cook on one side until golden, then turn the heat to medium and turn the shrimps. It will take about 2 min per side. Add the marinade at the end or when the heat is lower, because it could burn easily. Leave some herbs for decoration. Squeeze a little bit of fresh lime juice on top before serving or serve with a slice of lime. Enjoy!