Stir-fries are absolutely one of my favorite things to make because they fit into my "throw together" method of cooking, and the flavors and options are endless. Here's a super simple yet super tasty spicy and tangy shrimp stir-fry {passed onto me from my friend Jubi from her friend Sally} and modified a bit to my liking for a sweet, tangy, and spicy delight! Enjoy!

SPICY & TANGY SHRIMP STIR-FRY (SERVES 2)

In a wok or curved non-stick pan over med-high heat, add:

1 tbsp. of vegtable oil
1 diced shallot (or 1/2  diced onion)
2 diced cloves of garlic

Saute over medium-high heat, then add:
1 lb. of fresh (shelled) shrimp sprinkled with kosher salt and freshly
ground pepper before adding to wok

Saute until shrimp is orange on both sides but not totally cooked through, then add:
equal parts of: (I like to alternate in squeezes)
ketchup
sriracha
Alternate until shrimp is well-coated. Taste the sauce as you go and add less sriracha if you prefer less spicy otherwise one-to-one is the intended ratio.

Saute until shrimp is cooked through.
Test by tasting one of the larger pieces.

Serve with jasmine rice.

{Photo & recipe courtesy of Oh Joy. Click here for a printable PDF of the recipe.}