Ginger Citrus Shrimp with summer squash, zucchini and rice

Something about the spring makes me crave light refreshing shrimp dishes. This one is so simple and you can make your own version of it with whatever seafood or chicken, pork or vegetables that you have on hand. You can make it with rice, noodles, or as filling for a lettuce wrap.

Marinade: about 1/4 cup rice wine vinegar(you can use white wine, white balsamic, champagne vinegar or the leftover white vinegar you bought for dying Easter eggs plus add a couple teaspoons of sugar), 1/8 cup vegetable oil, a drop or 2 of sesame oil (makes all the difference in any Asian dish – totally worth buying), 2 minced cloves of garlic, about 2 Tablespoons of minced fresh ginger (I peel and freeze mine when I bring it home and then use the microplane to grate it into dishes), about 2 teaspoons of sugar, salt and pepper to your taste and 1/2 of an onion-minced.

Add uncooked shrimp to the marinade ( or pre cooked and then you just don’t have to cook it in the pan as long). Let sit for about 10-15 minutes.

Make rice or noodles while you wait. I swear by my rice cooker.

Dice other half of onion, mince a clove of garlic and a Tablespoon of minced ginger. On a cookie sheet, toss with chopped zucchini and yellow squash (or asparagus or some peas, or whatever veggie you like) and some vegetable oil with a drop of sesame oil, salt and pepper. Roast about 30 minutes at 400 degrees.

Cook shrimp in sauté pan with melted butter and a little of the marinade until pink and cooked through. Serve with rice and veggies! Top with some chopped cilantro and green onions if you would like.


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