In a hurry? I get it. Some days there just isn’t enough time to get everything done that needs to be done!
Those days are the reason I keep a bag of shrimp in the freezer. Shrimp quickly defrost in cold water and cook in only a few minutes.
My favorite way to cook shrimp is to stir-fry it, just barely enough to cook it through. Too much cooking and you end up with something rubbery and dry.
This stir-fry shrimp is perfect for a quick midweek meal. You marinate the shrimp in a soy sauce mixture with ginger, sesame oil, garlic, and rice vinegar, and then cook it on almost-smoking high heat for just a couple of minutes.
Toss with some sliced green onions, sprinkle with sesame seeds and you’re done! Great with rice, noodles, spinach or bok choy.
Those days are the reason I keep a bag of shrimp in the freezer. Shrimp quickly defrost in cold water and cook in only a few minutes.
My favorite way to cook shrimp is to stir-fry it, just barely enough to cook it through. Too much cooking and you end up with something rubbery and dry.
This stir-fry shrimp is perfect for a quick midweek meal. You marinate the shrimp in a soy sauce mixture with ginger, sesame oil, garlic, and rice vinegar, and then cook it on almost-smoking high heat for just a couple of minutes.
Toss with some sliced green onions, sprinkle with sesame seeds and you’re done! Great with rice, noodles, spinach or bok choy.
Ginger Sesame Garlic Shrimp Recipe
To easily thaw frozen shrimp, place in a large bowl of water with ice cubes.
Ingredients:
Marinade:- 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
- 2 Tbsp seasoned rice vinegar
- 2 teaspoons brown sugar
- 2 Tbsp olive oil
- 1 teaspoon dark sesame oil
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 Tbsp grated ginger
- 1 pound 16-20 count shrimp, peeled and deveined
- 1 Tbsp canola, rice bran, or peanut oil, or some other high smoke point cooking oil
- 3 green onions, including onion greens, sliced on the diagonal
- 1 Tbsp sesame seeds, toasted
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