Easy Spicy Garlic Thai Shrimp

Easy Spicy Garlic Thai Shrimp

First a curry recipe and now this. Thai? What right do I have to be posting such recipes? Disclaimer: I have no experience with Thai cooking nor do I boast any culinary training in said field. 

Nope. I’m just your average white chick who has an addiction to the heat that this kind of food brings. I can’t get enough of it. And I can’t always drive to Indianapolis to get my fix. After trial and error and determination and maybe a pinch of obsession, I’ve created a satisfactory substitute that I can make at home. 

Easy Spicy Garlic Thai Shrimp

Easy Spicy Garlic Thai Shrimp

Easy Spicy Garlic Thai Shrimp

Like any good Thai dish, these shrimp are layered with intense flavor – sour lime juice, honey, hot chili flakes, savory green onion, and fresh ginger. Once they’re seared to tender perfection and coated in a sticky-sweet spicy glaze, there’s bound to be a party in your mouth.

This super simple marinade and my trusty cast-iron skillet make it easy to recreate Thai restaurant magic in my own kitchen. I actually see no reason to ever leave the house again. The best part? From start to finish, the meal is on your plate in under 30 minutes and you don’t have to waste any more time searching Yelp for the best Thai joint in the tri-state area. 

Get your rice cooking while you prep the ingredients and before you know it, you’ll be sitting down to a home-cooked version of Thai food that beats anything you could’ve ordered in.

Easy Spicy Garlic Thai Shrimp
 
Author: 
Nutrition Information
  • Calories: 230
  • Fat: 8 g
  • Saturated fat: 1 g
  • Unsaturated fat: 7 g
  • Trans fat: 0 g
  • Carbohydrates: 13 g`
  • Sugar: 7 g
  • Sodium: 840 mg
  • Fiber: 1 g
  • Protein: 25 g

Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Thanks to a simple marinade and a quick toss in a skillet, these shrimp are seared to tender perfection and coated in a sticky-sweet spicy sauce.
Ingredients
  • 1 lb. raw shrimp
  • ¼ cup chopped green onion
  • olive oil for cooking
Marinade
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons of sesame or olive oil
  • 2 tablespoons honey
  • 1 tablespoon red pepper flakes
  • 1 inch hunk of ginger, grated
  • 5-6 cloves of garlic, minced
Instructions
  1. Mix ingredients for the marinade in a large bowl. Add shrimp and toss to coat. If desired, allow to marinate in refrigerator for up to 4 hours. It’s not necessary, but obviously the shrimp will be more saturated with the marinade.
  2. Heat 2 tablespoons of oil on medium in a large cast iron skillet [wok or non-stick skillets will work, too]. Add green onion and sauté until soft.
  3. Add shrimp and cook for 4-6 minutes until shrimp are cooked through. They should look white and start to curl up. Don’t overcook – they will become rubbery and tough.

 

10-Minute Raw Vegan Curry over Zucchini Noodles

10-Minute Raw Vegan Curry over Zucchini Noodles

Two pastas in one week! A) Who am I? And B) What kind of healthy food blog am I trying to run over here, anyway? Before you start giving me the sideeye and asking me if I’ve lost it, hear me out. 

What we’ve got here is a big brimmin’ bowl full of zucchini noodles doused in the creamiest cashew curry sauce. No stovetop, no oven, no cooking and 10 minutes from the fridge to your plate. Hello, spring. 

10-Minute Raw Vegan Curry over Zucchini Noodles

10-Minute Raw Vegan Curry over Zucchini Noodles

Like I mentioned in the last pasta post over here, I embarked on a 7-day raw food diet on March 12th and completed it yesterday. Well, I kind of completed it. I’m still coasting out of the zone while feasting on this pasta and all of the other delicious raw food leftovers. 

I always try to incorporate lots of raw fruits and vegetables in my diet, but this week was 100% raw. I thought of it as a type of spring cleaning – resetting my body after a long winter and encouraging it to crave healthy, fresh foods during the warm months. 

From the get-go, it was really easy to eat raw because we stocked up on everything we needed before we started the 7 days and we got as wide of a variety as possible. At all times, the fridge was overflowing with reds, purples, greens, yellows, and oranges. For me, the trick is to keep plenty of healthy options for quick on-the-go eating. 

We would start the day with a smoothie and then prepare the days “meals” – also known as large bowls of food that we continuously served up throughout the day. Tabbouleh, sprouted “cereal”, guacamole [!], fruit salads, Thai-style dressings, red pepper dip, my favorite broccoli salad [made raw with a clever and tasty variation – comment if you’re curious!], and plenty of chances to use my spiralizer and blender. 

The only thing I really craved? Curry. Clark’s curry to be specific. Indian or Thai, it matters not. I would have killed for a steaming plate of rice smothered in that spicy, sweat-inducing curry. But Clark’s not here and a girl’s gotta do what a girl’s gotta do. 

So I made my take on curry and I made it raw and then I sent photos to Clark and bragged about it. When something tastes this good, how could I not? 

Click here to get your own spiralizer!

10-Minute Raw Vegan Curry over Zucchini Noodles
 
Author: 
Nutrition Information
  • Serves: 6
  • Calories: 47
  • Fat: 1 g
  • Saturated fat: 0 g
  • Unsaturated fat: 1 g
  • Carbohydrates: 8 g
  • Sugar: 4 g
  • Sodium: 143 mg
  • Fiber: 3 g
  • Protein: 3 g

Recipe type: Main
Prep time: 
Total time: 

All you need is a spiralizer and a blender to create a satisfying, creamy, and raw version of curry in under 10 minutes.
Ingredients
  • 6 oz. coconut water
  • 1 large garlic clove
  • ⅛ of a large avocado
  • 2 teaspoons curry powder
  • 1 teaspoon red chili paste
  • ¼ teaspoon cayenne
  • ¼ teaspoon sea salt
  • 3-4 medium zucchinis [6-8″]
Instructions
  1. Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
  2. In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
  3. Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated. Serve and enjoy.

Notes
To make this go further or to add some texture, I recommend sliced cherry tomatoes, shredded carrots, or chopped nuts.

 

 

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