Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 6 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1-2 red Thai chili peppers, minced
  • 1/4 cup (60ml) dry white wine
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) sesame oil
  • 1/4 cup (15g) chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prep the Shrimp & Veggies: Pat the shrimp dry with paper towels. Prepare the garlic, peppers, and chili peppers.
  2. Sauté the Aromatics: Heat olive oil and butter in a large skillet over medium-high heat. Add garlic, peppers, and chili peppers. Sauté until fragrant and softened, about 2-3 minutes.
  3. Deglaze the Pan: Add the white wine to the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute.
  4. Add the Sauce Ingredients: Stir in soy sauce, rice vinegar, honey (or maple syrup), and sesame oil. Bring to a simmer.
  5. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcrowd the pan – cook in batches if necessary.
  6. Season & Garnish: Season with salt and pepper to taste. Stir in cilantro.
  7. Serve Immediately: Spoon the Spicy Garlic and Pepper Shrimp and sauce over rice, pasta, or quinoa.