If anything on the menu is spicy with shrimp in it, I always order the dish. Now you don't have to go to a restaurant; you can make amazing Asian food in the comfort of your home. This dish also doesn't have all the added fat and sugar of a traditional Thai or Vietnamese restaurant. So flavorful, healthy and easy too!! Throw out your menus, and make this healthy, delicious version instead!
Ingredients:
- 2 Small Yellow Onions, cut in half and thinly sliced (around 2 cups of cut onions)
- 1 tbsp Extra-Virgin Olive Oil
- 1 tbsp Butter
- 7-8 oz Vermicelli Rice Noodles
- Lime wedges for serving
Marinade Ingredients + Shrimp:
- 30-40 Count Tail Off Shelled Shrimp, defrosted and pat dry
- 1/4 cup Sriracha
- 2 tbsp Low-Sodium Soy Sauce
- 1 tbsp Teriyaki Sauce
- The Juice of 1/2 of a Lime
- 1/2 tsp Ground Ginger
- 1 tbsp Corn Starch
Directions:
- Combine the marinade ingredients in a large bowl and then add the shrimp. Mix to thoroughly coat the shrimp and marinate on the counter for a minimum of 15 minutes.
- While the shrimp are marinating, in a large pan, add the onions, butter and oil and cook on medium-high heat for 4 min; stirring occasionally. Then, turn the heat to medium and cook for an additional 8 min, or until caramelized; stirring occasionally. Turn off the heat and reserve on the stove.
- Simultaneously, prepare the vermicelli noodles as the package directs and add the shrimp with all of the sauce to the pan with the onions.
- Cook the shrimp on medium-high heat until all of the shrimp are cooked through and pink (around 5-6 min); stirring occasionally.
- Turn off the heat, add your cooked noodles to the pan and thoroughly combine the mixture with the noodles.
- Serve immediately with a squeeze of a lime wedge!