Sweet and Spicy Shrimp
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
1/2 cup Parkay® Original-stick (1/2 cup = 1 stick)
1-1/2 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon Gulden's® Spicy Brown Mustard
1 teaspoon crushed red pepper flakes
1 pound large (21/30 count) raw shrimp, peeled and deveined
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 63 mg | 6% |
Carbohydrate | 7 g | 2% |
Cholesterol | 172 mg | 56% |
Total Fat | 19 g | 28% |
Iron | 2 mg | 11% |
Calories | 275 kcal | 14% |
Sodium | 735 mg | 31% |
Protein | 21 g | 43% |
Saturated Fat | 3 g | 14% |
Sugars | 6 g | 1% |
Vitamin C | 3 mg | 5% |
Melt Parkay in large skillet over medium heat 3 to 5 minutes or until Parkay just starts to turn golden brown, stirring occasionally. Remove from heat. Add honey, vinegar, mustard and pepper flakes; stir with wire whisk until well blended.
Return skillet to heat. Add shrimp; stir to coat evenly. Cook 4 minutes or just until shrimp turn pink, stirring occasionally.
Spoon shrimp onto serving plate; top with mustard sauce.
Serve shrimp with angel hair pasta, if desired.
Sweet and Spicy Shrimp