Ginger Lime Shrimp

Ginger Lime Shrimp

A friend was stopping by last evening and I wanted to make dinner, but didn’t have a lot of time. I always keep some shrimp in the freezer. It can be defrosted in no time and makes any dinner special. I put the shrimp in a bowl of cold water. I changed the water a couple of times. They were mostly defrosted in less than 30 minutes. I peeled them and added the marinade ingredients. While they were marinading I started cooking the rice. It was brown rice and would take 40 minutes or so. I also prepped the veggies. When the rice was nearly cooked I started cooking the rest of the dish. It was so easy but it felt very special, like it was more work than it really was. It tasted pretty special, too.

Ginger Lime Shrimp

12 oz. raw shrimp, shelled and deveined
1 lime
1 t. fresh grated ginger
2 t. soy sauce
1 egg
oil
1 small onion, sliced
8 oz. pea pods, washed and trimmed
1-2 T. oyster sauce
2-3 T. cornstarch
Hot cooked rice

In small bowl place shrimp. Zest the lime and add the lime zest to the shrimp along with the juice of half of the lime, ginger, soy sauce and egg. Allow mixture to marinade together for 30 minutes or so. In skillet or wok heat a little oil and saute the onion until golden. Add pea pods and cook 3-4 more minutes. Remove veggies from pan and set aside. Drain shrimp and dredge in the cornstarch. Heat a little more oil in the pan and cook shrimp until just done. Return veggies to pan and toss with the shrimp. Add the oyster sauce and heat through. Serve over the rice. Serves 2-3.