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    Sweet and Spicy Shrimp Recipe {Monday Meals} - 2015-04-20 16:39:44-04

Last weekend I spoke at Teach Them Diligently in Atlanta. On the first evening, I met my brother-in-law & sister-in-law for dinner at PF Changs.  By the time I arrived, they already had lettuce wraps.  Oh, so yummy!

When I got home, I was working on a menu for this week & saw a recipe for Chicken Lettuce Wraps. The recipe was more of a chicken salad on lettuce. I was craving the Asian lettuce wraps, so I decided to invent my own using shrimp. Here’s my Sweet and Spicy Shrimp Recipe and I hope you like it.

I started with a Hot Wings recipe from The Pioneer Woman Cooks: Food from My Frontier cookbook. I love all her recipes, but didn’t have all the ingredients.  When I got home from Atlanta, I found out my car wouldn’t start, so my car was in the shop. I had to be inventive and use ingredients I had on hand.  Much to my surprise, I was out of brown sugar (ugh) and some other ingredients so I made substitutions & added some spices Steve & I enjoy.

The result was delicious &  I plan on making this again. If you don’t like shrimp, substitute whatever protein you enjoy – chicken, pork, beef. It’s a versatile recipe.

Before I share my recipe, let me explain why this is not titled Shrimp Lettuce Wraps. Originally, I wanted to make lettuce wraps because it would be low-fat and low-calorie. Only, I didn’t have any lettuce that was edible. (Yep, I had wilted, unusable lettuce).  And I was stranded at home with no car.

I didn’t want a lot of carbs from rice, so I found 2 very small pieces of leftover (homemade) focaccia bread from Easter. I split them in half, warmed them up & used them as the base for our dinner. Then, I poured the sweet and spicy shrimp on top and added a fruit salad. It was perfect.

If you’re looking for other Oven Free Dinner recipes, check out the cookbooks in this bundle by clicking here.

NOTE:.

.Question: What are you cooking for dinner tonight? You can leave a comment by clicking here.

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Sweet and Spicy Shrimp Recipe

Yield: 2

Ingredients

• 1/4 cup peach jelly (or other flavor you like)
• 2-3 Tbsp soy sauce
• 2-3 Tbsp white wine vinegar
• 2-3 Tbsp sugar (I used white because that's all I had)
• 1 tsp ginger
• 1/2 Tbsp garlic powder
• 1 Tbsp minced red onion
• 1/2 Tbsp red pepper flakes
• 1 jalapeno, seeded & chopped
• 2-3 Tbsp cilantro
• 4 mushroom, sliced
• 1/2 pound shrimp, peeled & deveined

Instructions

1. In a skillet, mix together jelly, soy sauce, vinegar, sugar, ginger, garlic, onion, pepper flakes, cilantro & jalapeno
2. Bring to boil
3. Reduce to low simmer & cook 15 minutes or until thickened
4. Add mushrooms & cook 5 more minutes
5. Add shrimp & cook until shrimp are pink
6. Use however you like: in tacos, in lettuce cups, over rice, over pasta, over bread

Notes

If you like spicier shrimp, leave the seeds in the jalapeno

2.6

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