Sort ingredients
kieranhoggan
QR Code
Listen
Pdf
In a large skillet over medium high heat, drizzle a little olive oil and cook shrimp in a single layer until it just starts to turn pink, about 3 minutes. Transfer shrimp to a plate and set aside.
Drizzle another tablespoon of olive oil onto the hot skillet and add the peppers and sugar snap peas. Cook the vegetables until tender, about 4 to 5 minutes over medium heat, stirring frequently.
While the veggies cook, make the sticky sauce. In a small bowl, whisk together the soy sauce, sesame oil, honey, sriracha, tomato paste, rice vinegar, garlic, crushed red pepper flakes and black pepper. Set aside.
Once the veggies are nice and tender, add the shrimp back into the pan, season with salt/pepper and toss together. Pour the spicy firecracker sauce over top and mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and shrimp is cooked through.
Garnish with sliced green onions (aka scallions), sesame seeds and serve over white rice or brown rice.