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7Ingredients
30Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup soy sauce (low sodium)
- 2 Tbsp. honey
- 3 cloves garlic (minced)
- 1 tsp. ginger (minced)
- 1 tsp. Sriracha sauce
- 1 lb. jumbo shrimp (tail on, about 10 to 12 shrimp)
- 2 Tbsp. fresh parsley (chopped)
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Directions
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium1390mg58% |
| Potassium280mg8% |
| Protein24g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber0g0% |
| Sugars10g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Young B. 5 years ago
Awesome recipe, sauce is sweet and savory and it's super quick to make! I added chopped asparagus and served it over basmanti rice.
Alex 6 years ago
Nice and tasty but not wow. Served it with soba noodles and Sugarsnap and Asian vegetables, topped with spring onions.
Nygil Smith 6 years ago
This was a quick easy meal for the work week. It was delicious and I will definitely add it to my quick meal list.
Moki 6 years ago
I substituted the Siracha because I didn’t have any and it stilled turned out well! Will redo it with the correct sauce next time super easy and yummy
Dan Vincenti 6 years ago
Love this. Didn’t reduce the marinade long enough, wasn’t thick enough. May add corn starch next time. Overall - awesome!
Nicole de Gier 6 years ago
I thought this was delicious. I threw in some frozen vegetables I had on hand and served with steamed rice. Next time I’ll add corn starch to the sauce as I found I didn’t love the consistency of the reduced sauce. Definitely a quick and easy dinner!
Shelby Pedersen 8 years ago
We loved this...serves over brown rice. It was a healthy and quick dinner! We will be making this again for sure!
Peter G. 8 years ago
Delicious! I served this over rice as a main course.and substituted green onions for parsley; also thickened the reserve liquid with corn starch as sauce. Everyone loved it, quick and easy to make.