Prep time: 10 min | Cook time: 10 min | Ready In: 20 min
1/4 cup soy sauce
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
2 tablespoons sunflower oil
4 cups chopped leeks
4 garlic cloves, minced
2 tablespoons ginger, minced
1-1/4 lbs. uncooked shrimp, peeled and deveined
In a small bowl, whisk together all the sauce ingredients and set aside.
Heat a large skillet over medium-high heat. Add the oil and the leeks, spreading them across the pan in a single layer. Cook until they begin to wilt, about 2 minutes. Give a quick stir and continue cooking until tender, another 2-3 minutes. Add the garlic and ginger, stirring frequently to avoid burning. Add the shrimp and stir-fry until the flesh turns pink on both sides, 3-4 minutes.
Pour in the sauce and toss to coat.Remove from the heat and serve immediately.