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Sweet and spicy shrimp and tahini skillet (gluten free)


serves 4

Sauce:

  • ¼ c water
  • ½ c Tarazi tahini
  • 1 T sriracha hot sauce
  • 2 T maple syrup
  • 1 clove garlic, grated
  • 1 t salt
  • ½ t ground black pepper
  • ½ – 1 t dried chili flakes
  • zest and juice of one lemon

Shrimp and veggies:

  • 1 pound peeled and deveined shrimp, thawed and patted dry
  • 2 T olive oil
  • 1 t salt
  • 1 pound zucchini, about 2 medium, sliced into half moons
  • ½ pound red bell pepper, about 1, cut into thin strips
  • 4 ounces red onion, 1 medium, cut into wedges
  • ½ pound asparagus, trimmed and cut lengthwise

To Serve:

cooked rice
minced parsley
sesame seeds

First, make the sweet and spicy tahini sauce by placing all the ingredients in a food processor or blender and combine until smooth. Set aside. Next, heat a large skillet to medium high heat. When the skillet is hot, add olive oil and shrimp. Stirring continuously, cook the shrimp just until they turn pink. Turn off the heat, sprinkle the shrimp with salt and remove from the pan. Wipe out the skillet and re-heat it. Once hot, add the vegetables, cooking until tender. Return the shrimp to the pan and turn down the heat to low. Push the shrimp and vegetables aside and add half of the sweet and spicy tahini sauce to the pan, stirring to coat. Serve with rice and garnish with sesame seeds and minced parsley.

Serve the remaining sauce on the side.

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