Ginger Sesame Garlic Shrimp

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.

Ginger Sesame Garlic Shrimp Recipe

 

Prep time: 10 minutes
Cook time: 10 minutes
Yield: Serves 2 to 3

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

Shrimp:

• 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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Grilled Garlic Shrimp Skewers

Anyone up for shrimp on a stick? Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout.
Here’s a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat) in water for at least half an hour. Then set up your grill so you have one side that is hot, and another cool.
Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don’t burn.

Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot. The shrimp will absorb the garlic butter flavors better that way.
I do recommend you make more of these than you’ll think you need. Because even though 1 pound of shrimp should serve four, you’ll want to eat them all yourself. They’re sort of irresistible that way.

Grilled Garlic Shrimp Skewers Recipe

 

Prep time: 15 minutes
Cook time: 10 minutes
Yield: Serves 4

 

Ingredients:

• 1 pound 16-20 count large prawns, peeled and deveined (can still have tail on for presentation)
• Olive oil
• Salt
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1 teaspoon minced chives for garnish
• Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling

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