Ingredients
- 2tablespoons butter, melted
- 2tablespoons chili garlic sauce
- 1tablespoon fresh lime juice
- 1tablespoon honey
- 1tablespoon soy sauce
- 1lb uncooked deveined peeled large shrimp, tail shells removed
- 1cup cherry tomatoes, halved
- 1cup frozen whole kernel sweet corn, thawed
- 1/2cup kimchi, chopped
- 6green onions, greens and whites separated, sliced on the bias
- 2cups hot cooked white rice
Steps
- 1Move oven rack 4 inches from broiler. Set oven control to broil. Spray large rimmed sheet pan with cooking spray.
- 2In large bowl, mix melted butter, chili garlic sauce, lime juice, honey and soy sauce. Add shrimp, tomatoes, corn, kimchi and green onion whites; toss to coat. Pour in even layer in pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through.
- 3Serve shrimp mixture over rice. Top with reserved green onion greens.
Expert Tips
- tip 1Chili garlic sauce is both more flavorful and more subtle than its popular friend, Sriracha, but it delivers heat and pep to dishes just as easily!
- tip 2To halve cherry tomatoes, cut straight down through their stem side for the prettiest presentation.
Nutrition Information
330 Calories, 7g Total Fat, 24g Protein, 43g Total Carbohydrate, 11g Sugars
