Description
A 25-minute spicy shrimp dish mixed with vegetables and savory spices goes extremely well with quinoa or rice!
Ingredients
Units
Scale
- 12 oz large shrimp (40 – 50 counts), peeled and deveined
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup celery, sliced
- 2 tablespoons green onion, finely chopped
- 0.3 oz fresh ginger, cut into stripes
- 2 large cloves garlic, sliced
- 1 dried chili, chopped (optional)
- 1 tablespoon Thai red chili paste
- 2 tablespoons vegetable oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare shrimp and dry with paper towels. Marinate with salt and black pepper. Stir well and set aside. In the meanwhile, chop the vegetables.
- Heat a large skillet over high heat until hot, then add oil.
- When the oil is hot, place dried chili, garlic, ginger, and green onion in the skillet. Sauté until fragrant (about 1 minute).
- Add Thai red chili paste and stir well.
- Place shrimp in the spices and sauté for 2-3 minutes or until the shrimp starts turning pink.
- Now add bell pepper, jalapeño pepper, and celery to the skillet. Sauté everything together for another minute until the sauce is evenly spread out. Dish and enjoy with your grains!
Nutrition
- Serving Size: 2-3
