Think of it as sriracha’s thicker, less acidic cousin.
This recipe was developed by Paige Grandjean.
Squeeze in 2 tablespoons juice from 1 lime and stir to combine.
Photo: Caitlin Bensel
Cut remaining lime into wedges and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high.
Add shrimp and season with salt.
Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.
Transfer to a plate.
Add remaining 1 tablespoon oil to skillet.
Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves.
2,000 calories a day is used for general nutrition advice.
