It’s so refreshing to see how versatile shrimp is in the kitchen- whether you make it American style or Asian, Moroccan style or with Latin-inspired chilis and spices. Another beauty about shrimp is that they cook extremely quickly and provide a great protein for weeknight meals (or quick meals!).
This recipe is my go-to recipe when we have last-minute guests over or when I’m just craving something quick and satisfying (PS for some reason, this dish has been appealing to the little kiddos in my life too!). The moment I start this meal, I put the rice for cooking on the stove or in my rice cooker and start on the shrimp. To make things easier on you, try getting shrimp that is already shelled and deveined (it will save you a lot of time!).
Lastly, I call this recipe ‘Asian-inspired’ only because of the sugar, soy sauce, and corn starch combination that is commonly used in Asian dishes – however you can get through a few shrimp without even realizing there is soy in it! It is a very subtle, but delicious taste that allows the shrimp to show off it’s natural flavors.
My favorite grain to accompany this dish is saffron rice! Just toss a pinch of saffron into your rice cooker or your rice pot over the stove and that’s all! You will end up with a beautiful yellow/orange saffron-perfumed rice.
2 pounds shrimp, shelled and deveined
3 tablespoons vegetable oil
3 green onions, finely chopped
5 cloves garlic, minced
1 1/2 teaspoons ground or grated ginger (I freeze peeled ginger pieces and grate whenever needed – stays fresh!)
1 cup peas, frozen (or drained and rinsed from can)
2 teaspoons cornstarch
1 teaspoon sugar (I prefer light brown)
1 teaspoon Kosher salt
3 teaspoons soy sauce (I use low-sodium)
3 tablespoons cold water
hot cooked rice, cous cous, or quinoa, any style
Heat vegetable oil in heavy skillet and once hot, add shrimp until brown (about 2 minutes), tossing when needed. Add green onion, garlic, ginger and peas; turn down heat and cook on low for about 4-5 minutes. Meanwhile, in a separate bowl make a smooth paste out of cornstarch, sugar, salt, soy sauce, and cold water. Add to shrimp mixture, stirring until thick. Taste and adjust seasonings as desired.
Serve over hot rice/hot grains.