Shrimp with Tiger Sauce Vegetables & Rice

To make the Tiger Sauce, grab a medium bowl and whisk together ¼ cup Ponzu sauce, ¼ cup honey, 1¼ cups tomato juice, 2½ teaspoons miso paste, and 1 tablespoon Sriracha until smooth and well blended. Set it aside until you’re ready to use.

Cook jasmine rice according to the package directions, since it takes the longest to prepare.

Devein the shrimp, remove the tails, and pat them dry with a paper towel. Season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the pan is hot, add the shrimp, working in batches if needed to avoid overcrowding. Cook for 1–2 minutes per side until they just begin to turn pink. Transfer the shrimp to a plate and set them aside — they’ll finish cooking in a later step. No need to wipe the pan.

Peel and slice 4–5 medium carrots on an angle, then add the carrots to the same pan. Cook for 4–5 minutes until they begin to soften. Add 1½ cups sugar snap peas and 1 bunch of thinly sliced green onions, then sauté for a couple of minutes more. Remove from the heat and set the vegetables aside.

In the same skillet, add 3 minced garlic cloves and 1 teaspoon of ginger, whisking constantly and cooking for 1 minute until fragrant. Add the Tiger Sauce to the skillet and cook over high heat, whisking constantly. Let the sauce reduce by about half until it thickens.

Turn off the heat, add the shrimp, and toss to coat, allowing them to finish cooking for about one minute. To serve, add a spoonful of rice, top with the vegetables, arrange the shrimp, and finish with a generous spoonful of Tiger Sauce.

Enjoy!