Prep 15 mins
Cook 5 mins
Hey lookie, lookie -- it's "a la cart" all grown up!
- 1⁄2 cup lime juice
- 1⁄4 cup sugar
- 2 tablespoons fish sauce or 2 tablespoons oyster sauce
- 1⁄2 teaspoon sambal oelek chili paste or 1⁄2 teaspoon chili paste
- 1 lb shrimp, peeled and deveined
- 1⁄2 cup loosely packed cilantro leaf
- Thoroughly combine the lime juice, sugar, fish sauce or oyster sauce and sambal or chili paste in a jar or small bowl sauce (increase the amount of sambal if youre a heat freak).
- (Sambal is available in the condiment section of most Asian markets and in the specialty or gourmet section of some large supermarkets).
- Pour this sauce into a 10-inch non-stick pan.
- Turn the heat to medium high and bring to a boil.
- Add the shrimp and reduce heat to medium low.
- Cook until the shrimp is tender and the sauce thickens slightly, about 3 to 4 minutes (depending on size of shrimp) if you like a thicker sauce, temporarily remove the cooked shrimp with a slotted spoon while the sauce continues to thicken, this will prevent the shrimp from becoming overcooked and rubbery.
- Add cilantro to the sauce.
- Taste and adjust the seasonings, pour over cooked rice or noodles.
This was full of flavor, but it was too sweet for my taste. It went together in a snap once I located sambal oelek chili paste at Wegman's. Made for Top Favorites of 2008 Tag, based on recommendation by TeresaS.
Yummy, yummy. This is a 5+ star recipe. It's packed full of flavor. DH and I like things spicy so I used 1/2 tsp of the chili paste. Next time I will use even more. Quick and easy dish to prepare. I served it over soba noodles with steamed broccoli for my side dish. This is a make again recipe.
I'm so glad Miller had the chance to post this. It was terrific. Served over angelhair pasta with some veggies, it made a marvelous meal.