Ingredients
1 tablespoon vegetable oil
1 shallot, thinly sliced
1 pound large shrimp (about 16), peeled and deveined, tails left intact
2 tablespoons Asian chili sauce
1 tablespoon sugar
Coarse salt and freshly ground pepper
Preparation
Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes.
Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.
