Sweet-Spiced Almond-Glazed Shrimp with Cilantro Basmati Rice

Good Tuesday!

I returned from a great shopping trip yesterday with a fridge full of fresh produce I’m excited to cook with this week. It feels good to start the year eating healthier. I’m even a little tired of sweets for now, though I’m not giving up baking forever — I’ll be back to baking soon. For the moment I’m happy to focus on lighter, flavorful dinners.

First on the menu is Sweet and Spicy Almond Glazed Shrimp. Full disclosure: my kids weren’t crazy about the sauced shrimp, so I set some aside plain for them. This is a grown-up-friendly dish — bold, slightly sweet, and with a touch of heat. I used honey almond butter I found at Whole Foods, but similar products are available at many stores. The ingredient list is short, the technique is simple, and the result is delicious.

Start by washing and draining the shrimp. I removed most tails before heating them in the sauce, leaving a few for photos — remove tails or leave them on, whichever you prefer.

Sweet and Spicy Almond Glazed Shrimp Over Cilantro Basmati Rice

2 Tablespoons extra virgin olive oil

4 cloves fresh garlic, minced

1 lb cooked shrimp, deveined (remove tails before heating if desired)

1/4 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/3 Cup creamy honey almond butter

3 Tablespoons soy sauce

1 Tablespoon lemon juice

Pinch of cayenne pepper

3 Tablespoons water

2 Cups Basmati Rice, uncooked

1 Cup fresh cilantro, chopped

1. Heat the oil in a large skillet over medium heat. When hot, sauté the minced garlic for about 15 seconds, then add the shrimp. Stir and warm the shrimp for 2 minutes. Add the salt, pepper, almond butter, soy sauce, lemon juice, and cayenne. Stir to combine, then add 3 tablespoons of water and mix until the glaze is smooth. Reduce the heat to low and keep warm.

2. Cook the Basmati rice in a rice cooker or follow the package directions. When the rice is done, stir in the chopped cilantro and season with salt and pepper to taste. Serve the cilantro rice on plates and top with the glazed shrimp. Garnish with a cilantro leaf if desired.

Makes 4–6 servings.

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Have a great week! Come back soon for more healthy, delicious recipes.