Ingredients

• 1 tablespoon juice from 1 lime
• 1 tablespoon Sriracha sauce
• 1 teaspoon brown sugar
• 1 tablespoon canola oil
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 small shallot, minced (about 2 tablespoons)
• 1 pound large head-on shrimp, shelled and deveined
• Salt and freshly ground black pepper
• 2 tablespoons roughly chopped cilantro

Directions

1. In a small bowl, whisk together the lime juice, Sriracha, and sugar and set aside.

2. Heat the oil in a large wok over high heat until shimmering. Add the garlic and shallots and stir-fry until the garlic just begins to brown, 30 seconds to 1 minute. Add the shrimp to the wok and cook and toss just until the shrimp begins to turn pink on all sides, 1 to 2 minutes.

3. Swirl the Sriracha mixture into the wok and toss to combine. Season with salt and black pepper. Continue cooking until the shrimp are coated in the sauce and cooked through, 2 to 3 minutes longer. Transfer the shrimp to a platter, garnish with cilantro, and serve immediately.

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