Aren’t there days you just want take out? You know what it looks like….the empty stare into the refrigerator and the pantry. This is quick, I promise. And simple too. Frozen shrimp is easily defrosted under some cool water in a colander. Veggies are diced, super quick. Ginger grated, garlic smashed, parsley chopped and 10 minutes later you throw it in a pan and BAM! Ginger Shrimp – take out style. Besides the delish-factor, shrimp are pro-thyroid! Loaded with protein, vitamin D, vitamin B3, selenium and zinc, these little babies are a superfood for healing metabolism. Do yourself a favor, skip the little white boxes and savor the big flavor and big nutrients of this fast real food dish!
- 1 pound fresh or frozen shrimp, peeled and deveined.
- 2 large carrots, small diced
- 1 red pepper, diced
- 1 lemon or orange (zest the skin to make 1 teaspoon, slice in half and juice)
- 2 inches’ fresh ginger, grated with a micro-plane or fine grater, or finely diced. Approximately 2 teaspoons.
- 1 clove garlic, finely minced (about 1 teaspoon)
- 1 cup fresh flat-leaf parsley, finely chopped – more if desired.
- 2 tablespoons refined or extra virgin coconut oil
- 4 tablespoons coconut aminos (I use Coconut Secret brand)
- 1 -2 dashes fish sauce for extra umami (use Red Boat)
- Sea Salt and Pepper to taste
- Prep all ingredients in advance so you are ready to roll, this is a speedy cook time!
- Rinse the shrimp in a colander, pat dry and season with sea salt and pepper.
- Heat 1 tablespoon coconut oil on medium-high. Add the shrimp in a single layer and cook partially until one side is seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. No need to cook all the way through yet.
- Remove to a plate or bowl and set aside.
- Turn the heat down to medium and let it cool off a bit. Add the remaining coconut oil.
- Add carrots and peppers. Cook 5 – 10 minutes until almost tender.
- Add ginger and garlic, lemon or orange juice, zest, parsley, coconut aminos and fish sauce.
- Toss the shrimp pack into the pan and cook for another minute until shrimp is cooked through. Do not overcook – shrimp are best tender!
- Season with any addition salt, pepper and coconut aminos to taste.
Inspired Bite: Swap out the flat leaf parsley and instead use cilantro and kick the flavor up a notch!
Cook’s Notes: Get creative with your veggies – don’t have peppers? Use diced zucchini. Don’t have carrots, use celery. You get the idea. ?
Serving Suggestions: Serve over zucchini noodles or with a simple mashed baked sweet potato.