Wasa Shrimp & Peanut Sauce
Recipe - The Fairway Market Corporate
Wasa Shrimp & Peanut Sauce
0
Servings8
Cook Time10 Minutes
Ingredients
2 teaspoons preferred vegetable oil
1 garlic clove, minced or pressed
½ cup water
¼ cup creamy no-stir peanut butter
2 tablespoons gluten-free hoisin sauce
1½ teaspoons sugar
16 large (20/25 count) shrimp, peeled and deveined
8 Gluten Free Sesame & Sea Salt WasaⓇ
8 small romaine leaves
1 medium carrot, cut into matchsticks
Leaves from 4 sprigs mint
16 sprigs cilantro
2 green onions, finely chopped
Directions
- In a small saucepan heat oil over medium heat. Add garlic and sauté until fragrant, 1-2 minutes.
- Stir in water, peanut butter, hoisin, and sugar. Cook, stirring occasionally, until thickened, about 5 minutes. Set aside.
- Bring a large saucepan of well-salted water to a boil. Add shrimp to boiling water and cook until bright pink and cooked through, 2-3 minutes. Drain well and transfer shrimp to ice water bath to cool.
- When shrimp are cold, drain well and pat dry. Spread 1 tablespoon peanut sauce on each Wasa and top with 1 romaine leaf, some carrot matchsticks, mint leaves, 2 cilantro sprigs, and 2 shrimp. Sprinkle with green onion.
0 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Glicks Everyday Non-Stick Vegetable Oil Cooking Spray, 5 oz
$4.19$0.84/oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
Pure Life Purified Water, 16.9 fl oz, 24 count
$7.99$0.02/fl oz
Not Available
Not Available
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.99$2.49/lb
Wholesome Pantry Raw Large Cleaned Shrimp, 62-80 shrimp per bag, 32oz
$21.98$10.99/lb
Wasa Gluten Free Sesame & Sea Salt Swedish Style Crispbread Crackers, 6.1 oz
$5.49$0.90/oz
Organic Romaine Lettuce, 1.3 pound
$2.99$2.30/lb
Shredded Carrots, 10 oz
$2.99$0.30/oz
Fresh Mint, 1 each
$2.99
Bitchin' Sauce Cilantro
$8.99$1.12/oz
Organic Scallions, 1 each
$1.99
Directions
- In a small saucepan heat oil over medium heat. Add garlic and sauté until fragrant, 1-2 minutes.
- Stir in water, peanut butter, hoisin, and sugar. Cook, stirring occasionally, until thickened, about 5 minutes. Set aside.
- Bring a large saucepan of well-salted water to a boil. Add shrimp to boiling water and cook until bright pink and cooked through, 2-3 minutes. Drain well and transfer shrimp to ice water bath to cool.
- When shrimp are cold, drain well and pat dry. Spread 1 tablespoon peanut sauce on each Wasa and top with 1 romaine leaf, some carrot matchsticks, mint leaves, 2 cilantro sprigs, and 2 shrimp. Sprinkle with green onion.