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Honey sriracha shrimp with coconut rice will be at the top of your dinner rotation (or lunch, no judgements!!)
Honestly, I think my favorite taste combination is spicy, savory, and a little sweet. The trifecta just is top tier! This honey and sriracha shrimp marinade could be used on salmon too or any fish.
Honey Sriracha Shrimp w/ Coconut Rice-
1lb raw shrimp, peeled and deveined
1/3 cup honey (try to go local, I used a Texas local honey)
1/3 cup sriracha
1 tablespoon onion powder
2 teaspoons salt
3 cloves garlic, minced
Coconut Rice-
2 cups jasmine rice, washed
1 can full fat coconut milk
1/3 cup water
Cucumber Salad:
Optional
1/2 cucumber, sliced
2 tablespoons rice vinegar
2 tablespoon sesame oil
1 tablespoon liquid aminos
1 teaspoon onion powder and garlic powder
(Combine all ingredients and mix)
Peel and devein your shrimp and put them in a bowl. Add all ingredients and marinate for at least 3o minutes. Cook shrimp for 3-4 minutes on each side, until the shrimp are no longer translucent. Cook rice in a rice cooker with all ingredients. Garnish with sesame seeds and green onion, enjoy!
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