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There are SO MANY things to love about our Quick Ginger-Chili Shrimp:
👩🍳A chef friend of mine once told me:
The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.
Sprinkle with freshly chopped parsley or cilantro leaves and ENJOY!
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Quick Ginger-Chili Shrimp
Our Quick Ginger-Chili Shrimp have SO MANY unique flavors happening! The red pepper flakes + raw honey creates the Sweet n’ Spicy combo that we can’t get enough of! And the fresh ginger lends its lemony-citrus and warm earthy notes.
Add these to your plans this week!
Super flavorful + One Pan + Ready in under 10 minutes = Our FAVORITE type of recipe!
There are SO MANY things to love about our Quick Ginger-Chili Shrimp:
✔️Very Easy to make
✔️Simple ingredients
✔️One pan
✔️Failproof
✔️Completely delicious
✔️Super Quick
✔️Impressive (yet EASY)
✔️Flavorful
👩🍳A chef friend of mine once told me:
“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”
And it’s true!
You’ll only need a handful of ingredients, one pan, and less than twenty minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.
🧽Since you’re only using one pan, clean-up is easy, too!
➡️Did you know?
The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.
With the tail intact, it protects the small, tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.
Also – once the ingredients are combined and cooked together, the tiny shrimp tail shell actually adds a bit of flavor to your final product.
So, it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺️) Shrimp isn’t the only seafood we often keep in its shells when serving. Think: Clams, oysters, mussels, lobsters, crabs, etc…
You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great! I just wanted to touch on my personal reasoning here 🤪
➡️ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. I would recommend storing this dish in the fridge for no more than 2-3 days max.
➡️ Serve over your favorite salad, cooked quinoa, brown rice, or cauliflower rice.
4 servings
Ingredients:
- 2 Tbsps extra-virgin olive oil, avocado oil, or ghee
- 1 large shallot, finely diced
- 4-inch piece fresh ginger, peeled and finely chopped (about ¼ cup)
- 4 large fresh garlic cloves, pressed
- 1 tsp crushed red chili flakes, or more to taste
- 2 Tbsps raw honey
- 2 lbs raw shrimp, peeled and deveined
- sea salt and ground pepper, to taste
- chopped fresh parsley or cilantro leaves
- fresh lemon wedges to serve
Instructions:
Heat your oil in a large skillet over medium heat.
Add the shallot, ginger, and garlic, then cook stirring constantly with a wooden spoon, for 1 minute.
Add the chili flakes and honey then sauté for 30 seconds longer.
Stir in your raw shrimp in a single layer, then increase the heat to high.
Cook your shrimp, stirring frequently, until pink and opaque, just a couple minutes per side. Season with sea salt and ground pepper to taste.
Sprinkle with freshly chopped parsley or cilantro leaves and ENJOY!
💚Rachel
Ingredients
- 2 Tbsps extra-virgin olive oil, avocado oil, or ghee
- 1 large shallot, finely diced
- 4-inch piece fresh ginger, peeled and finely chopped (about ¼ cup)
- 4 large fresh garlic cloves, pressed
- 1 tsp crushed red chili flakes, or more to taste
- 2 Tbsps raw honey
- 2 lbs raw shrimp, peeled and deveined
- sea salt and ground pepper, to taste
- chopped fresh parsley or cilantro leaves
- fresh lemon wedges to serve
Instructions
- Heat your oil in a large skillet over medium heat.
- Add the shallot, ginger, and garlic, then cook stirring constantly with a wooden spoon, for 1 minute.
- Add the chili flakes and honey then sauté for 30 seconds longer.
- Stir in your raw shrimp in a single layer, then increase the heat to high.
- Cook your shrimp, stirring frequently, until pink and opaque, just a couple minutes per side.
- Season with sea salt and ground pepper to taste.
- Sprinkle with freshly chopped parsley or cilantro leaves and ENJOY!
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