Firecracker Shrimp

Presented by Chef Ashleigh Easterling, Personal Chef & Meal Prep Consultant

2 tablespoon olive oil

1 tablespoon of garlic, minced

1 tablespoon of green onions, minced

1 cup of nonfat, Greek yogurt

¼ cup of Thai Sweet Chili Sauce

1 tablespoon of Sriracha Hot Sauce

1 pound shrimp, rinsed, peeled, de-vained

Chopped lettuce

½ cup of chopped scallions

Preheat your sauté pan to medium heat with first 3 ingredients until fragrant.

Sauté shrimp until opaque

While shrimp is cooking, it is time to whip up your sauce!

First, mix your Greek yogurt with the Thai Sweet Chili Sauce.

Add Sriracha. Mix well.

Once shrimp is cooked, allow for a few minutes to cool.

Toss the shrimp in the mixing bowl, so it gets coated with the mixture.

Once your shrimp is coated, fill lettuce cups or skewer the shrimp

Sprinkle with chopped scallions.