Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.
The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.
Gluten Free Drunken Shrimp with Veggie Fried Rice
Shrimp adapted from this recipe from Chow.
- 2 Tablespoons sesame oil
- 1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 cup frozen peas, defrosted
- 10 green beans or snap peas, chopped
- 2 cups cooked brown rice
- 2-3 Tablespoons gluten-free Tamari
- 1 Tablespoon rice vinegar
- 3 green onions, finely sliced
- 1/2 teaspoon toasted sesames
- 3 Tablespoons low-sodium gluten-free Tamari sauce
- 4 garlic cloves, minced
- 1 jalapeño pepper, stemmed (seeded if you don’t like spice) and thinly sliced
- 2 Tablespoons cilantro, finely chopped
- 1 lime, juiced
- 1 Tablespoon olive oil
- 12 jumbo shrimp, peeled and deveined
- 1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
- 1/4 cup vodka
- Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
- Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
- Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
- Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.