When it comes to seafood, shrimp is my all time favorite. No matter what cuisine I am favoring for the day there are dozens of shrimp recipes to choose from. From mild and savory curries to a hot and spicy stir fry, BBQs and hot pots shrimp is king!
The list of ingredients in this recipe might have you imagining that it will take a lot of time. The reality is, this is actually a very fast meal to make. You can make the marinade the night before, or the morning of your dinner. The cooking time is less than five minutes.
In this hot and spicy stir fry, shrimp takes the forefront. Use the recipe as a base and when almost done toss in some extras. In the photo above, yellow, green and red bell peppers add color and a few slices of onion adds some white. Instead of peppers you could julienne some carrots and Daikon radish.
If you are really being strict with the carbs, don’t add the bell peppers or onions. The carb count will be almost zero!
It is a beautiful and attractive dish to serve when guests come over — OR just indulge yourself and your family!
NOTE: I love this dish with the shrimp shells on. Yes you have to get your fingers in there and peel the shells off, but it is delicious! Just have some finger wipes available or (did I say this?) just suck the sauce off your fingers.
When I have guests over things get a bit more civilized, I peel the shrimp leaving just the tails on.
Spicy Garlic Shrimp
- 1 lb. Shrimp (with or without shells)
- 1 tbsp vegetable oil
- 3 tbsp sesame oil
- 5 garlic cloves (minced)
- 1 tbsp ginger (grated or finely chopped)
- 1 1/2 tsp Chilli flakes
- 2 tsp Sriracha (add more to taste)
- 2 tsp soy sauce (light or all purpose)
- 1 tbsp liquid stevia
- sea salt (to taste)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1/2 onion
- 1/4 cup sesame seeds
- 1 tsp red chilies (finely chopped)
- Place the raw shrimp into a heavy zip-lock plastic bag.
- Add everything up to red bell peppers to a medium sized glass jar and shake until mixed. Add the oil mix to the shrimp, zip the bag closed and let marinade for at least one hour. You can streamline your dinner prep by making making the marinade in the morning and letting the shrimp sit for up to 8 hours.
- Slice the bell peppers and the onion very thinly and set aside.
- Heat a large pan to hot. It should sputter loudly if you throw a drop of water into the pan. Dump the shrimp mix into the pan and immediately start to toss the shrimp.
- Throw in the peppers and keep tossing. Turn the heat down slightly and simmer for a minute. The shrimp should be pink and the bell peppers slightly softened.
- Scoup into a pretty dish and garnish with sesame seeds, and finely chopped chilies.
I find these bamboo rice paddles perfect for tossing the ingredients in a quick stir fry. You will need to get TWO of them. I have a set that has lasted me over 20 years and I use the daily!
Before you use them for the first time: rinse off with hot water and then coat with cooking oil (I use olive oil) and let sit overnight. Wipe off any excess oil and use.
Just clean them in water (no soap) and every six months or so coat them with a thin layer of oil and let sit overnight.
I have accidentally put them in the dishwasher from time to time, but try not to … it strips all the coating off.