Sriracha Garlic Shrimp with Truvía Nectar
Simply marinate, throw on the grill, and enjoy for 16 percent fewer calories and 47 percent less sugar than the full-sugar version.
2 Tbsp Truvía Nectar
1 1⁄2 Tbsp Sriracha sauce
1 Tbsp olive oil
1 clove garlic, washed and minced
1⁄8 tsp salt
1⁄8 tsp pepper
1⁄2 pound raw shrimp (26-30 count), peeled, deveined with tails left on
1 Tbsp chives, washed and chopped
- In a small bowl, stir in TruvíaNectar, sriracha, oil, garlic, salt and pepper. Toss in shrimp and marinate covered in the refrigerator for 30 minutes.
- Place shrimp onto skewers and grill for about 3 minutes per side until flesh is white and opaque.
- Remove from heat and top with chopped chives. Serve immediately.
- Refrigerate any leftovers.