Ever since I realized that I do, actually, love shrimp a couple years ago, I’ve really taken to cooking with it! (Evidence: Seafood posts). But for the last several months, shrimp was been pretty nonexistent in my kitchen. Anyone else notice the skyrocketing shrimp prices!? Huge bummer. Apparently there is a shortage.
But, the other day I was perusing a grocery store I rarely visit (a Kroger) while waiting for my ‘script to be filled at the pharmacy next door, when I came across a rather affordably priced 10 oz. bag of wild-caught frozen, peeled, deveined, tail-off raw shrimp. Perfection!
Shrimpies – we meet again.
I decided to use these bad boys in a recipe for Sweet and Spicy Shrimp with Rice Noodles from Cooking Light. First, I let the thawed shrimp marinate in a mixture of the above four ingredients in a covered bowl in the fridge for 30 minutes.
We’ve got heat, we’ve got salt, we’ve got sweet, we’ve got acid. We’ve got it all, folks.
Meanwhile, I prepped these ingredients.
In a hot skillet with oil, I sautéed chopped cashews, fresh minced ginger and garlic, and a halved Thai chile for one minute. Then I removed these ingredients from the pan and placed them in a small bowl using a slotted spatula.
Then, in the same medium-high skillet, I sautéed the veggies. I actually found this absolutely fantastic mix of stir fry veggies at Whole Foods a few days ago which was perfect. You can use about three cups of whatever veggies you like. My mixture had cabbage, snow peas, asparagus, bell peppers, carrots, broccoli, and cauliflower. Fantastic!
Sauté for just a couple minutes, until crisp-tender. Season with salt.
Now add the shrimp – and the marinating liquid – to the pan and sauté for just a brief 2-3 minutes, until the shrimp are opaque and cooked through.
I must say I was a huge fan of the marinade used on the shrimp, which eventually coated the entire dish. My shrimp turned out so well!
Return the cashew, garlic, ginger, and Thai chile to the pan. Stir in cooked and drained rice noodles. Toss to coat.
That’s it! The dish comes together quite quickly, so I recommend prepping all your ingredients in advance.
Hopefully I’m not the only one finding deals on shrimp out there. Here is a great use for shrimp if you do score some!
I took many liberties with the original recipe, which you can view here. There is much room for changing things up in this recipe.
Sweet and Spicy Shrimp Stir Fry with Rice Noodles
Adapted from Cooking Light
- 1 tablespoon rice vinegar
- 2 1/2 teaspoons honey
- 1 tablespoon sambal oelek (I used a chile garlic sauce)
- 1 tablespoon lower-sodium soy sauce
- 12 ounces peeled and deveined medium shrimp
- 4 ounces uncooked flat rice noodles (pad thai noodles)
- 1 tablespoon peanut oil
- 2 tablespoons chopped cashews
- 1 tablespoon thinly sliced garlic
- 2 teaspoons chopped peeled fresh ginger
- 1 green Thai chile, halved
- 3 cups stir-fry veggies (such as fresh bell peppers, snow peas, carrots, cabbage, broccoli, etc.)
- 1/4 teaspoon salt
1. Prepare a marinade with the first four ingredients; combine with a whisk. Add shrimp to mixture; stir to combine. Place in the fridge, covered, for 30 minutes.
2. Cook rice noodles per package instructions; drain. Rinse with cold water, drain, and set aside.
3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
4. Increase heat to high. Add veggies and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles; cook 1 minute, tossing to coat. Return cashew mixture to pan; cook 1 minute or until thoroughly heated, tossing frequently.
5. Watch out for the chile halves!
Makes four servings. (But two of us ate all of it!)
My rating: 8.5/10