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Prep Time10 minutes
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Cook Time15 minutes
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Serv SizeYield 4 servings
Quick and easy! The sauce is amazing, you might want to double it and use it on just about anything!!
Ingredients
Directions
Make Tiger sauce. In a medium bowl combine, Ponzu sauce, honey, tomato juice, Minced garlic, ginger paste, Miso paste and Sriracha hot chili sauce. Whisk until combined. Set aside.
Cook jasmine rice according to packaging instructions.
Devein shrimp, remove tail, pat shrimp dry with a paper towel, salt and pepper both sides. In a large skillet with sides, add 1 tablespoon of vegetable oil. Heat pan on medium, when the pan gets hot add shrimp. Cook the shrimp for a couple minutes on each side then remove from the pan and set aside. Shrimp will finish cooking in a later step. No need to wipe pan.
Add the carrots to the same pan. Cook for 4-5 minutes then add the snap peas and green onions. Sautee for a couple minutes, remove from heat and set aside.
Add the Tiger sauce to the skillet. Cook on high heat whisking constantly. Reduce sauce by about half. When sauce thickens, turn heat off and add shrimp to the sauce. Toss the shrimp and allow them to finish cooking, about a minute.
Plate the dish with a spoonful of rice, vegetables, shrimp and a generous spoonful of Tiger sauce. Enjoy!
Conclusion
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