This is one of my favorites. The marinade carries just enough heat, gets lovely and caramelly when cooked and coats the shrimp so nicely. I'd call it mildly spicy (no teary eyes), so definitely add more hot sauce if you like the burn. In this photo I used giant prawns, so I only portioned 3 per plate, but the size of the shrimp is up to you. Also, I kept the salad ingredients really simple, but of course use whichever veggies you like.
YIELD 4 servings
INGREDIENTS
1 to 1 1/2 pounds shrimp (4-6 ounces/person)
1 bell pepper, chopped
1 carrot, peeled & chopped
1/4 cup sunflower seeds
6 cups mixed greens
Approx 1 cup Creamy Dairy-free Ranch Dressing
Coconut oil to coat skillet
For Marinade
2/3 cup hot sauce (I used Frank's Red Hot Original Cayenne Pepper Sauce because I liked the ingredients and there's no sugar added)
1/3 cup water
1 tablespoon honey
1 tablespoon minced garlic
INSTRUCTIONS
1. Combine marinade ingredients and set aside while you peel and prepare the shrimp
2. Allow your shrimp to marinate in the fridge as long as you can, conveniently (I know no one wants to stand around, waiting for shrimp to get tasty, so you could prepare that part the night before. But not to worry, they'll still be delicious after just 20 minutes in the sauce. Personally, I like to log at least an hour.)
3. If you haven't yet, take the time they're marinating to make the ranch dressing and chop the salad vegetables
4. When the shrimp are done soaking, take them out of the sauce and cook in a bit of oil on medium until they're nearly, but not quite cooked through (just a few minutes)
5. Then turn the heat down to low and add the marinade - allow to cook a few more minutes, until shrimp are thoroughly cooked/opaque and the sauce is thick and caramelized
6. Serve over a bed of greens and any other veggies you like, and drizzle with ranch