Peel-N-Eat Shrimp | Louisiana Kitchen & Culture

Ingredients

• 1 pound jumbo shrimp (16/20 count)
• 2 tablespoons olive oil
• ¼ cup sliced green onions
• 3 garlic cloves, thinly sliced
• 1 tablespoon grated fresh ginger
• ½ teaspoon fine sea salt
• fresh black pepper
• ¼ cup peanuts
• ½ teaspoon chile powder
• ½ teaspoon ground coriander
• 2 tablespoons sriracha
• 1 teaspoon Cholula hot sauce
• 1 tablespoon unsalted butter
• ¼ cup fresh cilantro leaves, coarsely chopped
• ¼ cup fresh mint leaves, coarsely chopped
• juice of 1 lime