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Shrimp With A Kick

Shrimp With A Kick - Cooking In Cleveland
Shrimp With A Kick

Full disclosure: up until this year I hated shrimp.  I always found it to be too rubbery and overdone.  Then this year I finally worked up the courage to try making shrimp myself to try to learn how to like shrimp.  After a few not-so-awesome attempts, I finally have figured out the reason i’ve never liked shrimp: it’s very easily overcooked.  So the key with this recipe is going to be making sure that you steam the shrimp until its JUST pink then allow it to finish while the sauce simmers.  Shrimp should not be cooked for 10+ minutes like some recipes.

 

Alright so this is an easy weekday dinner that is really versatile–you can use whatever veggies you have on hand.  I happened to have 3 small zucchinis withering away in my fridge, so I threw those in with some snow peas and garlic.

 

Ready for the recipe?

 

Serves: 2-4

Ingredients:

Sauce:

  • 1 tbsp brown sugar
  • 1/2 cup low sodium Tamari
  • 1/4 sambal oelek
  • 1 tbsp Sriracha
  • 4 tbsp olive oil
  • 1 tsp fish sauce
  • 1/2 inch knob of fresh ginger grated

Stir Fry:

  • 3 cups cooked rice
  • 2 cloves minced garlic
  • 1 tsp sesame oil
  • 1 tsp canola oil
  • 2 lbs large peeled and deveined shrimp
  • 3 zucchinis chopped into bite size pieces
  • 1/2 lb snow peas
  • green onions to garnish

 

 

Directions:

  • If you’re using frozen shrimp, thaw them and put aside.  You can easily thaw frozen shrimp by placing them in a colander and running cold water over them for 5-7 minutes.  Make sure you’re using cold water!

  • Combine all of your sauce ingredients and whisk together until combined.  If you don’t like a lot of spice, you might want to use 1/2 the amount of Sriracha.
  • Add sesame and canola oil to a large skillet and heat over medium-high heat.

  • Once fragrant, add in the zucchini and sear until it begins to brown and soften.
  • Add in the garlic and sauté until fragrant.  (About 30 sec-1 min)
  • Add in the snow peas and then cover with a lid and allow to steam until they begin to soften. (approx. 1 min)

  • Push the veggies over to one side of the dish.  Now add the shrimp and cover.

  • Once the shrimp begins to turn pink (approximately 2 minutes), uncover and add in the sauce.
  • Toss to combine and allow the mix to simmer for a bit while the sauce thickens. (about 2-4 minutes)

  • Serve over rice and top with chopped green onions!

Also I decided to throw in a wine pairing with this recipe.  I’ll keep it super short.  I chose to pair a nice, crisp Sonoma County Sauvignon Blanc with this dish.  Sauvignon Blanc is a wine that I will typically pair with asian dishes as it cuts through the spice nicely without overwhelming you.  The sauce in this dish already has a ton going on and I didn’t want to pair this with anything that would be too heavy.  This particular wine, Rodney Strong 2015 Charlotte’s Home Sauvignon Blanc, is a 92 point wine as rated by The Tasting Panel.  It’s a bright sauvignon blanc with a nice acid level and tropical fruit notes.  This particular wine I picked up at my local Heinen’s on sale for $11.99–it’s typically a $17 bottle wine.

Told you I don’t think wine has to be fancy.  Thats my post-work sweatpants and messy bun look…pinky’s up…

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Rachel Gatalica

Welcome to Cooking in Cleveland! I want to share delicious, healthy and approachable recipes with you. I want to help highlight local Cleveland artisans and events and put a focus on using local foods!
  • Brainstorming future goals and plans for @cooking_in_cleveland this evening with a #dairyfree #decaflatte and a snuggly puppy by my side.  So grateful for everyone that has followed along so far.  I can't wait for what's to come! #wordpressbloggergirl #staytuned  #nespressomoment
  • Sorry I've been so MIA, but I've  been working on a rebrand for the blog. Stay tuned for good things ahead!! #cookingincleveland #foodblogger #beginningblogger #iphonephoto
  • While on the #Whole30 challenge, the unthinkable happened…I learned to LIKE cauliflower.  I blame this recipe and some of the other stir fry dishes we made that used fresh cauliflower rice.

This dish is mostly #Whole30 compliant except for any additions you might make to this recipe such as #Sriracha for added heat or swapping soy sauce instead of the coconut aminos.

Check out the link in my bio and let me know what you think!

#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Oooh baby tomorrow we're back...and we're turning this shitload of vegetables into a delicious (and quick) dinner tomorrow. .
For real, under 35 minutes from start to finish and hacks to make it even easier if you're feeling super lazy. .
Check back tomorrow 😘
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#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Today marks #day30 on my #Whole30 challenge!  To celebrate, i’m sharing one of my favorite #Whole30 compliant recipes.
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This yummy soup comes together in no time and can be made from staples you can likely find in your pantry, garden or local farmers market!
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Check out the link in my bio for the recipe!! Also if you haven’t signed up for our email blasts yet, make sure you check out the widget at the bottom of the website!  We’re sending monthly recaps of all the recipes we post as well as links to our social media pages.

#CookinginCleveland #whole30 #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors #soup
  • This week on Cooking In Cleveland, i’m sharing a really healthy and quick dinner that is equal parts filling and delicious.  I’m also talking a little bit about the #Whole30 challenge that we’re in the middle of and being honest about some of the highs and lows we’ve experienced on the plan.

This recipe is a really delicious grain-free dinner option and I’m wiling to bet you won’t really miss the pasta.  Click the link in my bio to check out the recipe!

#cookingincleveland #whole30 #zoodles #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors
  • After a break last week I am back and sharing a yummy pasta dish!  We’re not just cooking with wine this week, i’m also talking about a yummy Italian wine that I paired with this meal.

Click on the link in my bio to check out the recipe.  Make sure you let me know if you decide to either try the pasta or just the wine!

#cookingincleveland #winenot #ItalianWine #PastaPlease #CleFoodBlogger #delightfuldinner #foodblog #drunknoodles
  • Want a sneak peek of tomorrow’s recipe post?  It’s too good not to share!  The recipe will go live at 5 am and the link will be posed in my bio.

#drunknoodles #CookingInCleveland #SneakPeek #SundayDinner #homemadeitalian #CleFoodBlog #FoodBlogger #recipetesting #deliciousdinner
  • Starting our #whole30 a week from tomorrow and trying to plan out some more plant focused recipes in the meantime.  This BBQ chicken salad was full of flavor and healthy crunchy vegetables.  Thinking of sharing the recipe soon...can you call a salad a recipe?
  • Last night was epic!  Thanks to @altonbrown for putting on such an amazing show!! #cookingincleveland  #altonbrownlive #cleveland  #clevelandblogger #CLEfoodblog

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