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Honey Garlic Sambal Shrimp

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Honey Garlic Sambal Shrimp

These sautéed shrimp are spicy sweet buttery and garlicky with a fresh zing of lemon and lime.  The sauce is plentiful, so you can serve these shrimp over rice and drizzle the sauce over top or you can serve the shrimp as an appetizer and transfer the remaining sauce to a dish for additional dipping.  We use our Super Hot Chili Sambal which is a combination of Thai and Fresno chilis with fresh lemon and garlic to add a nice medium chili spice and punch of flavor to the shrimp.   Garnish the finished dish with fresh squeezed lime and chopped cilantro (parsley can be exchanged if you are not a fan of cilantro).

Honey Garlic Sambal Shrimp


1 Bag Frozen Raw Jumbo Shrimp (21-25 count)
1 Tbs Sesame Oil
Salt & Pepper
1/3 Cup Honey
2 Cloves Fresh Garlic Chopped
1 Tbs Light Olive Oil or Vegetable Oil
2 Tbs Butter
Juice of 1 Lemon Fresh Squeezed (60 mls lemon juice)
1/3 Cup Wozz! Super Hot Chili Sambal
Small bunch (about 12 sprigs) Fresh Chopped Cilantro (for garnish)
Fresh Lime Wedges (for garnish)


Defrost shrimp and peel (de-vein if necessary - ours were already deveined).  We left tails on.  

In a medium bowl, season your shrimp with salt and pepper and toss with 1 Tbs of sesame oil.  Set aside.

In a large non stick skillet, on medium high heat, brown garlic in 1 Tbs vegetable or light olive oil.  Deglaze pan with lemon juice, then add 1/3 cup Wozz Super Hot Chili Sambal.  Remove from heat and transfer to small mixing bowl and set aside.

Wipe pan clean with paper towel, return to the medium high heat, add shrimp and brown on each side for about 1-2 minutes *.  Add honey to pan and gently stir, let the honey start to bubble up.  Coat all the shrimp in the honey.  Stir in the sambal sauce, heat for a couple minutes until bubbly and sauce starts to thicken.  Add 2 Tablespoons of butter and stir in until bubbly. Transfer to serving dish and add a squeeze of 1/2 fresh lime and garnish with chopped cilantro and additional lime wedges.  Serve as an appetizer with remaining sauce in dipping bowl or serve over rice.

*If you can't fit all the shrimp in your pan as you cook them, cook some and remove and set aside and then add to the pan with the rest of the shrimp once you add the sauce.


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