If you’re looking for a new way to serve shrimp, give this simple recipe a try. The ingredients are easy to find and the recipe takes very little time to prepare. I like to serve the shrimp over pasta or rice.
Honey Ginger Shrimp:
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 teaspoon chopped garlic
¼ onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp, peeled and deveined
salt and pepper to taste
Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Photo: Courtesy of Effigie
We love to eat shrimp and this is one of our favorite ways to enjoy it. The shrimp alone are spectacular, but be sure to make the dipping sauce. It’s amazing!
Coconut Shrimp
1 ½ pounds large shrimp – peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon salt
½ tablespoon pepper
2 tablespoons vegetable oil
½ cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
Dipping Sauce:
½ cup orange marmalade
¼ cup Dijon-style prepared mustard
¼ cup honey
¼ teaspoon hot sauce
Peel, devein and wash shrimp. Dry well on paper towels. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil and fry the shrimp until lightly browned; about 4 minutes.
Make the dipping sauce by combining the marmalade, mustard, honey and hot sauce in a small bowl. Mix well.
Serve the shrimp and dipping sauce side by side.
