Shrimp makes for a super fast dinner and the combination of flavors in this recipe makes for a lot of happy faces. You will wake up the palate with soy, ginger, garlic and lemon. Plus, the addition of tomatoes and arugula almost transports you to the shores of Italy or South of France. It is easy to substitute shrimp with a small white flaky fish; the essence of the recipe will play out just as well. This Ginger Soy Shrimp recipe is perfect with pasta or a bed of rice.
Serves 3-4
Ingredients:
- 0.5 tbsp olive oil
- 6 large white mushrooms
- 2 large cloves of garlic
- 1/4 cup soy sauce
- 1 large red tomato
- 1 tsp sweet Paprika
- 1 cup fresh baby arugula
- 1 pinch coarse salt
- 1 tbsp grated ginger or use the Spice Garden ginger blend
- 1/4 cup lemon juice
- 2 cups small deveined shrimp
Directions:
1. Heat up half a tablespoon of olive oil in a large skillet.
2. Add the chopped mushrooms and garlic (use the garlic press for ease).
3. Brown stirring frequently, then add the chopped tomato and a teaspoon of paprika. Stir and put the lid on.
4. Add soy sauce, ginger, lemon juice and salt; stir and continue cooking until the mixture almost turns into a paste.
5. Wash shrimp and remove the tail if needed.
6. Add the shrimp and arugula to the pan and stir well. Continue cooking until the shrimp turns from transparent into a solid color – just a few minutes (varies if you use frozen or fresh shrimp).
7. Serve on a bed of pasta. Enjoy!
