A 25-minute spicy shrimp dish mixed with vegetables and savory spices goes extremely well with quinoa or rice!
- 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
- 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!
- Serving Size: 2-3
Keywords: spicy shrimp