Ingredients
Scale
- 2 tablespoons extra-virgin olive oil, avocado oil, or ghee
- 1 large shallot, finely diced
- 4-inch piece fresh ginger, peeled and finely chopped (about ¼ cup)
- 4 large fresh garlic cloves, pressed
- 1 teaspoon crushed red chili flakes (or more to taste)
- 2 pounds raw shrimp, peeled and deveined
- Sea salt and ground pepper, to taste
- Chopped fresh parsley or cilantro leaves
- Fresh lemon wedges for serving
Instructions
- Heat the oil: Begin by heating the olive oil (or your chosen oil) in a large skillet over medium heat. This will create the base for your flavors to develop.
- Sauté shallots, ginger, and garlic: Add the finely diced shallot, chopped ginger, and pressed garlic to the skillet. Stir the ingredients constantly using a wooden spoon. After about 1 minute, the shallot will soften, and the garlic and ginger will start releasing their aromatic fragrance.
- Add chili flakes and honey: Sprinkle in the crushed red chili flakes and pour in the raw honey. Stir for another 30 seconds to allow the heat to release from the chili flakes and the honey to infuse the ingredients with a bit of sweetness.
- Cook the shrimp: Now, add the raw shrimp to the skillet, arranging them in a single layer. Increase the heat to high to quickly sear the shrimp. Cook the shrimp for about 2 minutes on each side, stirring occasionally to ensure even cooking. You’ll know the shrimp are done when they turn pink and opaque.
- Season to taste: Once the shrimp are cooked, sprinkle with sea salt and ground pepper according to your taste preferences. Stir everything together to coat the shrimp evenly.
- Garnish and serve: Remove the skillet from the heat. Sprinkle freshly chopped parsley or cilantro on top for a burst of color and freshness. Serve the dish immediately with fresh lemon wedges on the side for an extra zing.
Notes
- Shrimp cooking tip: Shrimp cook quickly, and they’re easy to overcook if you’re not careful. Be sure to remove the shrimp from the heat once they turn pink and opaque. Overcooking shrimp can make them rubbery, so keep an eye on them and don’t leave them in the pan too long.
- Avoid burning garlic: Garlic can burn quickly and become bitter. When sautéing the garlic and ginger, make sure to stir constantly and keep the heat moderate. If the garlic starts to brown too quickly, lower the heat slightly.
- Prepping efficiently: To save time, prep all your ingredients before you start cooking. Chop the shallot, ginger, and garlic ahead of time, so when the oil heats up, you can add everything quickly without scrambling.
- Adjusting spice levels: The amount of chili flakes is adjustable depending on your tolerance for heat. If you’re unsure, start with less and taste as you go. You can always add more chili flakes, but it’s harder to tone down the heat once it’s too spicy.
- Substitute proteins: While shrimp is the star of this dish, chicken breast or beef would work well too. Just be mindful that chicken and beef require longer cooking times. For chicken, cut it into small, bite-sized pieces and cook it thoroughly until the internal temperature reaches 165°F (75°C). For beef, you can use thin strips or small cubes, and cook them until browned and tender.
- Prep Time: 10 minutes
- Cook Time: 5 minutes