Skip the takeout and make this healthier Chili Garlic Shrimp. It's so much better than takeout.
I survived three months in California, but next week it's time to go home! My "one" good friend in California advised me to stick it out at least three months before going home so I could give SoCal a fair chance. Glad I listened to her.
So how's it been here in SoCal? Initially when I got here I was miserable, but after a few days I was trying to be grateful for what I have.
After a month passed by, I was surprised to see how well I was handling the transition. Even Mr. HoneyWhatsCooking was surprised to see how well I was doing.
Not so fast... my second month is when the hard part began and real life started to set in. I started feeling nostalgic, but I tried to shift my energy towards my blog.
So do I like California? Yes, I do like it, but I don't love it. It helps having a supportive partner, perfect weather all year, and incredibly beautiful sunsets, but it still doesn't replace home.
Perhaps what has helped me the most is having a purpose here. My job and blog give me purpose without which my transition would have been far more difficult. And that sums up my life in sunny California! I'm looking forward to all that rain on the east-coast. 🙂
Now I'm sharing with you this delicious Chili Garlic Shrimp. Serve this delicious Asian entree with brown rice or quinoa.
This recipe is:
Low-Carb (skip the rice, and use cauliflower rice)
One Pan Dinner
30 Minutes to Make
Perfect Weeknight Meal
Chili Garlic Shrimp
- <b>for the marinade</b>
- 1 inch piece ginger
- 5 cloves garlic
- 1 tablespoon lite-tamari, gluten-free
- 1 tablespoon siracha
- 2 tablespoon hoisin sauce, gluten-free
- one teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon sweet chili sauce
- <b>for the shrimp stir-fry</b>
- 1 tablespoon avocado oil
- 1 pound fresh shrimp, washed and dried
- ½ red bell pepper, thin slices
- 1 cup snowpeas
- 1 8 ounce can water chestnuts, drained, washed, sliced in half
- 3 stalks scallions, chopped
- 1 teaspoon cornstarch
- ¼ cup water
- Using a mini food processor, pulse the garlic and ginger.</br></br>
- Here are all the sauces you will need, plus sesame oil.</br></br>
- Add the all the sauces to the minced ginger/garlic... hoisin, lite-tamari, siracha, rice wine vinegar, sweet chili, and sesame oil.</br></br>
- Add half the sauce to the washed and dried shrimp. Stir and let the shrimp marinate for about 10-15 minutes (longer if you wish).</br></br>
- Now slice the red bell pepper, slice the water chestnuts in half, chop the scallions, and set aside snowpeas.</br></br>
- Combine water and corn starch. Set aside.</br></br>
- Heat a cast-iron skillet on medium heat. Once hot, add oil. Add the shrimp and grill 2 minutes on each side. You may have to do this in 2 batches, but you won't need additional oil.</br></br>
- Flip after 2 minutes on one side.</br></br>
- Remove shrimp from the skillet and set aside.</br></br>
- In the same pan on medium heat, add the bell pepper and snowpeas. You don't need additional oil. Stir and cook for 1 minute.</br></br>
- Add the chestnuts and remaining sauce. Stir and cook for 30 seconds.</br></br>
- Combine water and corn starch, and add to the veggies. Stir. Cook for 30 seconds.</br></br>
- Add the shrimp back in. Stir and cook for a minute. Turn off the stove.</br></br>
- Garnish with scallions. Serve with brown rice.</br></br>
DID YOU MAKE THIS RECIPE?
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