Quick Asian Shrimp

• Be sure to use jumbo shrimp for this recipe to ensure even cooking.
• If you don't have Asian seasoning, you can substitute with a combination of garlic powder, onion powder, pepper, and paprika.

• Instead of olive oil, use sesame oil. The benefit of this substitution is that sesame oil has a nuttier flavor which will bring out the flavors of the Asian seasoning. Additionally, sesame oil is a common ingredient in many Asian dishes, so it is a great way to add an authentic flavor to the dish.
• Instead of jumbo shrimp, use large shrimp. The benefit of this substitution is that large shrimp will cook more quickly than jumbo shrimp, so it can save time in the kitchen. Additionally, large shrimp will be easier to eat than jumbo shrimp, making it a better option for an appetizer.

Lemon Garlic Shrimp Replace the Asian seasoning with 2 tablespoons of minced garlic and 2 tablespoons of freshly squeezed lemon juice. Cook the shrimp in the preheated 425 degree Fahrenheit oven for 5 minutes until just thawed, then remove from oven and drain the water. Whisk together the oil and garlic/lemon juice in a large bowl and toss with the cooked shrimp to coat. Pour the contents of the bowl onto the baking sheet and return to oven. Cook until pink and cooked through, about 5 minutes, depending on how big the shrimp are.

Asian Coleslaw - A crunchy, tangy, and flavorful side dish that pairs perfectly with the Asian Shrimp. The sweet and sour dressing adds a unique flavor to the coleslaw, making it the perfect accompaniment to the shrimp.

Sticky Rice: Sticky rice is a classic Asian side dish that pairs perfectly with the Asian Shrimp. The sweetness of the rice complements the flavors of the shrimp while helping to balance out the crunchy and tangy flavors of the coleslaw. It's a great way to make a complete meal out of the Asian Shrimp and Asian Coleslaw.