3 tablespoons olive oil divided
1 red bell pepper sliced
1 green bell pepper sliced
1 lb shrimp raw, peeled, and deveined
4 cloves garlic minced
½ teaspoon crushed red chili pepper flakes
3 tablespoons soy sauce
2 tablespoons Sriracha sauce
3 tablespoons honey
1 teaspoon ginger dried
2 tablespoons sesame seeds toasted
2 tablespoons fresh parsley minced
In a large cast-iron skillet, heat 1 tablespoon olive oil on medium heat. Add sliced bell peppers and season with salt. Cook, stirring for 5 to 10 minutes until softened. Remove bell peppers to a bowl.
To the same skillet, add 2 tablespoons olive oil on medium heat. Add shrimp, minced garlic, crushed red chili pepper flakes. Sprinkle with a dash of salt. Cook shrimp for about 2 minutes on each side. Remove from heat.
Add the sauce ingredients on top of shrimp: soy sauce, Sriracha sauce, honey, sprinkle with dried ginger. Toss with the shrimp to thoroughly mix the sauce ingredients and to coat the shrimp with the sauce on low-medium heat.
Cook for about 1 or 2 minutes until the sauce coats the shrimp properly and until the shrimp are cooked through but not overcooked. Serve the shrimp on top of cooked bell peppers. Top with toasted sesame seeds and chopped fresh parsley.