Hey, What’s Cookin’?
Today’s recipe, Shrimp & Snow Pea Stir-Fry, is all about getting a healthy, delicious, veggie-packed dinner on the table FAST! It relies on packaged fresh (carrots, snow peas) and frozen (cauliflower/broccoli rice) vegetables to cut way down on prep time. Preparing this dish is even easier when you have jars of minced garlic and ginger on hand. Just read the labels carefully to make sure there aren’t unnecessary additives. Zested ginger is even available frozen in 1 tsp cubes for ultimate convenience and freshness!
We had a great discussion about wild-caught salmon vs. farmed salmon a couple of weeks ago. Those same basic principles apply to purchasing wild-caught instead of farmed shrimp. Coincidentally, frozen wild-caught gulf shrimp was on sale last week here in central Connecticut, so this Shrimp & Snow Pea Stir-Fry seemed the perfect dish to feature! Buy a couple of bags (one to serve, one to stash in the freezer) when it’s on sale so you’ll be able to enjoy high-quality seafood meals like this one at home for a reasonable cost per serving!
Shrimp & Snow Pea Stir-Fry
Adapted from: a recipe featured in savoryonline.com
Serves: 3 or 4
- 1 (12 oz) package frozen broccoli/cauliflower rice
- 1 lb frozen raw peeled, wild-caught shrimp; thawed and drained
- 1/2 tsp freshly ground black pepper
- 2 tbsp grapeseed oil, divided
- 1 (10 oz) package matchstick (shredded) carrots
- 1 (12 oz) package snow peas
- 1 tbs low-sodium soy sauce
- 1 tbs toasted sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup Mirin (seasoned rice vinegar)
- toasted sesame seeds for garnish (optional)
- Prepare the frozen broccoli/cauliflower rice. Keep it warm in a covered dish in a low oven
- Pat the thawed shrimp dry with paper towels and season with pepper.
- In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add the shrimp to skillet in single layer and cook 2-3 min on each side until shrimp are lightly browned on both sides. Transfer to a bowl.
- To same skillet, add remaining tbsp oil. Add the carrots and snow peas. Cook for 5 min or until softened yet still crunchy.
- Stir in the garlic, ginger, and soy sauce. Cook for 1 min, stirring often.
- Stir the Mirin and shrimp into the vegetable mixture and cook for 1 more minute. Taste and add more soy sauce if needed.
- Serve the Shrimp & Snow Pea Stir-Fry over the broccoli/cauliflower rice. Sprinkle with sesame seeds (optional)
Photograph via savoryonline.com