Garlic Chili Shrimp
Servings
2Serving size
4 ounces shrimp with sauceThis recipe can be multiplied and makes good leftovers, especially for sandwiches.
Serve with Jasmine Rice or Jasmine Rice – Low Sodium Version or Brown Rice or Papadum (Papad)
AND
Serve with Roasted Parsnips and Carrots or Roasted Broccoli with Garlic or Roasted Brussels Sprouts with Tahini Sauce or Spinach Garlic Goodenough
Serve with Brown Rice or Jasmine Rice
AND
Ingredients
| 3 clove Garlic, raw (finely minced) |
| 1/2 tsp. Red Pepper Flakes |
| 1/8 tsp. Ground turmeric |
| 1/2 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Olive oil |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 4 large Green onions (sliced crosswise; keep white and green parts separate) |
| 1/4 cup No salt added vegetable stock (or shrimp stock) |
| 1 tsp.. Unsalted butter |
Instructions
Toss well until the shrimp is coated well.
Refrigerate for about an hour.
Heat a large skillet over medium high heat.
When the pan is hot add the shrimp.
Arrange the shrimp so each is flat on its side. Cook for about 4 minutes.
Add the green part of the green onion and turn the shrimp over.
Cook for about 2 minutes.
Add the stock, then toss the pan until the shrimp and green onions are well blended. Cook for two minutes, until the shrimp are pink and cooked through.
Place just the shrimp on plates to serve.
Add the butter to the pan and toss until melted and the mixture is well blended.
Pour the sauce over the shrimp and serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
Spinach Garlic Goodenough
Place the garlic in a small bowl and mash with a fork until smooth. Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth. Heat a large pan on medium-high heat. When the pan is hot, add 1 teaspoon olive oil to the pan along with…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Super simple, super quick, super delicious. This is a recipe that I had a version of in an Indian restaurant in Greenwich, UK, and most of these types of recipes include not only garlic and chilies but also ginger. I opted to forgo the ginger because I like the less sweet, more savory flavors in this dish.