Last night, I shared this roasted honey soy
shrimp during a cooking demo as part of my partnership with Sprouts Farmers Market.
I leave the shells on
the shrimp during the cooking process because that's where a lot of the flavor comes from.
Not exact matches
* Add
cooked shrimp during last 5 minutes of
cooking time.
During the last few minutes of
cooking, I add in peeled, deveined
shrimp to
cook in the flavorful broth.
Place the
shrimp in with the udon
during the last minute of
cooking (
cook until pink)
You could also totally get away with using
cooked shrimp (we all tend to have bits of
shrimp rings hanging about
during the holidays), and just throwing them in with the broccoli at the last second.
Then toss your
shrimp into the skillet for a few minutes to get pink then add your sauce
during the last few minutes of
cooking.
The pork panko gave the
shrimp a perfectly crispy crust without being too crunchy or flaking off
during the assembly and
cooking process.