This week, our month of easy meals continues with a 15-minute recipe from Laura of Blogging Over Thyme. With minimal prep and only a handful of ingredients, this flavorful meal is perfect for busy weeknights…
Shrimp, Snow Pea, and Ginger Stir Fry
by Laura Davidson of Blogging Over Thyme
The elusive “What am I going to make for dinner tonight?” is a constant conundrum in my life. After talking to family and friends over the years, I don’t think I’m alone in this struggle. I’ve never met anyone that doesn’t love a dinner recipe that is hearty, delicious, and most importantly, can be thrown together any day of the week with very little time and effort.
This meal quickly joined my list of dinner recipes that I keep on hand for nights when I have absolutely no energy to cook. Most of these stir fry ingredients (soy sauce, sesame oil, fresh limes, garlic, and ginger) are pantry staples that I like to keep on hand at all times, because they are great power houses of flavor. Time-saving tip? Buy peeled and deveined shrimp from your fish monger. Or better yet, keep a bag of frozen, deveined shrimp in your freezer at all times for easy grabbing. Dinner is served!
Recipe: Shrimp, Snow Pea And Ginger Stir Fry
1/2 cup low-sodium organic chicken broth (vegetable broth will also work)
2 tbsp soy sauce
1-2 tsp Asian chile-garlic sauce (depending on heat preference)
1 tsp cornstarch
2 tbsp toasted sesame oil
2-inch hunk of fresh ginger, peeled and very thinly julienned
2 garlic cloves, finely chopped
1/2 lb snow peas
1 lb peeled and deveined wild shrimp (16-20 per lb), tails-on
2 tsp fresh lime juice
sushi rice, brown rice or soba noodles, for serving (optional)
In a small bowl, whisk together the chicken broth, soy sauce, chile-garlic sauce (if you enjoy spicy food, I recommend using closer to two teaspoons) and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into 1/2-inch pieces.
In a large (12-inch) non-stick skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sautée for 1-2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sautée for an additional 1-2 minutes, stirring frequently. Add the snow peas and sauce for 1-2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.
Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center.
Add the soy-broth mixture and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately. This dish is great served on its own, but tastes great served on top of rice (sushi or any brown rice would be great!) or soba noodles.
Thank you so much, Laura!