With summertime just around the corner, a fit and trim body is more desirable than ever. Sriracha glazed shrimp is a sizzling summer meal bursting with bold flavors. A sweet and spicy glaze is made with a combination of balsamic vinegar, lemon, soy sauce, no calorie sweetener (in place of sugar) and sriracha chili sauce. Sauteed shrimp is dunked in the glaze and then served on a bed of quinoa. You can also do this dish with grilled season if you are itching to do some outdoor cooking. I like to pair this meal with stir fried ginger asparagus.
Sriracha Glazed Shrimp
Courtesy of SWEET SWAPS
1 cup quinoa
1 1/2 cup low-sodium chicken broth
1/4 cup balsamic vinegar
1/4 cup low-sodium soy sauce
Juice of 1 lemon
1 tablespoon sriracha hot chili sauce
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon garlic powder
1/2 teaspoon dried Thai basil
1 pound shrimp, peeled and deveined
Step 1: Cook quinoa with low sodium chicken broth according to package instructions.
Step 2: In a medium saucepan, combine balsamic vinegar, soy sauce, lemon juice, sriracha sauce, SPLENDA® No Calorie Sweetener, Granulated, garlic powder and dried Thai basil on high heat. Bring to a boil. Reduce temperature to medium heat and add shrimp.
Step 3: Sauté shrimp 3-4 minutes or until shrimp turn pink. Remove from heat and stir in cooked quinoa.