Chili Shrimp

• FAST
• HEALTHY

Ingredients

1. 2 pounds large shrimp, preferably head-on
2. 2 tablespoons ketchup
3. 2 tablespoons dry sherry
4. 2 tablespoons Asian sweet chile sauce
5. 2 tablespoons fresh lemon juice
6. 2 tablespoons soy sauce
7. 1 tablespoon sugar
8. 3 tablespoons vegetable oil
9. 2 medium jalapeños, seeded and minced
10. 2 garlic cloves, minced
11. 1 stalk of fresh lemongrass, tender inner white bulb only, minced
12. 1 tablespoon minced fresh ginger
13. 4 scallions, thinly sliced
14. 1/4 cup chopped cilantro
15. Steamed rice, for serving

1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.