Ginger Chili Shrimp: A Flavorful & Easy Recipe

Spaghetti Squash Chow Mein: Craving the satisfying flavors of classic chow mein but looking for a healthier, veggie-packed alternative? Look no further! This recipe delivers all the deliciousness you love, without the heavy carbs. Imagine twirling strands of naturally sweet spaghetti squash, coated in a savory, umami-rich sauce, and studded with crisp vegetables. It’s a flavor explosion that will leave you feeling energized and satisfied.

While chow mein, meaning “stir-fried noodles,” has deep roots in Chinese cuisine, this Spaghetti Squash Chow Mein offers a modern twist on a beloved classic. Traditional chow mein is often enjoyed during celebrations and family gatherings, symbolizing longevity and good fortune. We’re keeping the spirit of togetherness and deliciousness alive, but swapping out the wheat noodles for a nutrient-dense vegetable.

People adore chow mein for its delightful combination of textures and tastes. The tender noodles, the crunchy vegetables, and the savory sauce create a symphony of flavors in every bite. This spaghetti squash version captures that same magic, offering a lighter, gluten-free option that doesn’t compromise on taste. It’s quick, easy to customize with your favorite vegetables and protein, and perfect for a weeknight meal. Get ready to experience a guilt-free indulgence that will become a new family favorite!

this Recipe

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1-2 red chilies, finely chopped (adjust to your spice preference)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup chopped green onions, for garnish
• Sesame seeds, for garnish (optional)
• Cooked rice, for serving

Preparing the Shrimp:

1. First, let’s get our shrimp ready. Make sure they are peeled and deveined. Pat them dry with paper towels. This is important because dry shrimp will sear better and give us that nice, slightly crispy texture we’re looking for.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil. This will help the spices adhere and ensure even cooking.

Making the Ginger Chili Sauce:

1. Now, for the star of the show – the ginger chili sauce! In a small bowl, whisk together the soy sauce, honey, and rice vinegar. The honey adds a touch of sweetness that balances the heat from the chilies and the saltiness from the soy sauce. The rice vinegar provides a subtle tang.
2. In a separate small bowl, create a cornstarch slurry by whisking together the cornstarch and water until smooth. This slurry will help thicken the sauce beautifully as it cooks. Make sure there are no lumps!

Cooking the Shrimp:

1. Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. You want the pan to be nice and hot before adding the shrimp.
2. Add the minced garlic, grated ginger, and chopped red chilies to the hot pan. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic! The aroma should be intoxicating.
3. Add the shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and steam the shrimp instead of searing them. If necessary, cook the shrimp in batches.
4. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. They should be slightly curled and firm to the touch. Overcooked shrimp can become rubbery, so keep a close eye on them.
5. Pour the ginger chili sauce over the shrimp. Stir to coat the shrimp evenly with the sauce.
6. Bring the sauce to a simmer, then slowly drizzle in the cornstarch slurry while stirring constantly. The sauce will thicken quickly.
7. Continue to cook for another minute or two, or until the sauce has reached your desired consistency. I like mine to be thick enough to cling to the shrimp.

Serving:

1. Remove the skillet from the heat.
2. Garnish with chopped green onions and sesame seeds (if using). The green onions add a fresh, vibrant flavor and a pop of color.
3. Serve the ginger chili shrimp immediately over cooked rice. The rice will soak up all that delicious sauce!

Tips and Variations:

• Spice Level: Adjust the amount of red chilies to your liking. If you’re sensitive to heat, start with just one chili or even half. You can always add more later! For an extra kick, try using chili flakes.
• Vegetables: Feel free to add some vegetables to the dish. Bell peppers, broccoli florets, or snap peas would all be great additions. Add them to the skillet along with the garlic, ginger, and chilies.
• Sweetness: If you prefer a less sweet sauce, reduce the amount of honey. You can also substitute the honey with maple syrup or agave nectar.
• Protein: You can easily adapt this recipe to use chicken or tofu instead of shrimp. Just adjust the cooking time accordingly.
• Freshness: Using fresh ginger and garlic makes a huge difference in the flavor of this dish. Don’t skimp on these ingredients!
• Marinating: For even more flavor, you can marinate the shrimp in the ginger chili sauce for 30 minutes before cooking. This will allow the flavors to penetrate the shrimp more deeply.
• Storage: Leftover ginger chili shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Serving Suggestions: This dish is delicious served with rice, but it’s also great with noodles or quinoa. You can also serve it as an appetizer with toothpicks.

Detailed Ingredient Notes:

• Shrimp: I prefer to use large shrimp (26-30 count per pound) for this recipe, but you can use any size you like. Just adjust the cooking time accordingly. Make sure to buy shrimp that is sustainably sourced.
• Olive Oil: You can use any type of cooking oil you prefer, but I find that olive oil adds a nice flavor. Vegetable oil or canola oil would also work well.
• Garlic: Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
• Ginger: Fresh ginger is essential for this recipe. Look for ginger that is firm and smooth, with no signs of mold or shriveling.
• Red Chilies: The type of red chilies you use will affect the heat level of the dish. I like to use Thai chilies, which are quite spicy. Serrano peppers or jalapeños would also work well.
• Soy Sauce: I recommend using low-sodium soy sauce to control the saltiness of the dish.
• Honey: You can use any type of honey you like. I prefer to use raw honey, which has a more complex flavor.
• Rice Vinegar: Rice vinegar adds a subtle tang to the sauce. You can substitute it with white vinegar or apple cider vinegar in a pinch.
• Cornstarch: Cornstarch is used to thicken the sauce. You can substitute it with arrowroot powder or tapioca starch.
• Green Onions: Green onions add a fresh, vibrant flavor and a pop of color. You can substitute them with chives or scallions.
• Sesame Seeds: Sesame seeds add a nutty flavor and a nice visual appeal. They are optional, but I highly recommend using them.
• Rice: I prefer to serve this dish with jasmine rice, but you can use any type of rice you like. Brown rice, basmati rice, or even cauliflower rice would all be great options.

Troubleshooting:

• Sauce Too Thick: If the sauce becomes too thick, add a little water or chicken broth to thin it out.
• Sauce Too Thin: If the sauce is too thin, whisk together another teaspoon of cornstarch with a tablespoon of water and add it to the skillet. Cook for another minute or two, or until the sauce thickens.
• Shrimp Overcooked: If the shrimp are overcooked and rubbery, there’s not much you can do to fix them. Be sure to keep a close eye on the shrimp while they are cooking and remove them from the heat as soon as they turn pink and opaque.
• Dish Too Spicy: If the dish is too spicy, add a little more honey or sugar to balance the heat. You can also serve it with a dollop of plain yogurt or sour cream.
• Dish Too Salty: If the dish is too salty, add a little water or chicken broth to dilute the saltiness. You can also add a squeeze of lemon juice or lime juice.

This Ginger Chili Shrimp recipe is a guaranteed crowd-pleaser. The combination of sweet, spicy, and savory flavors is simply irresistible. Enjoy!

Conclusion:

This Ginger Chili Shrimp recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The vibrant dance of ginger, chili, and succulent shrimp creates a dish that’s both comforting and exciting. I truly believe this recipe is a must-try because it’s incredibly quick to prepare, uses readily available ingredients, and delivers restaurant-quality results in the comfort of your own kitchen. Forget ordering takeout; you can whip up something far more delicious and satisfying in less time!

But the best part? It’s incredibly versatile! Looking for serving suggestions? I’ve got you covered. Serve it over a bed of fluffy jasmine rice to soak up all that delicious sauce. For a lighter option, toss it with zucchini noodles or a vibrant Asian slaw. You could even stuff it into tacos with a dollop of creamy avocado crema for a fun and flavorful twist.

And speaking of twists, don’t be afraid to experiment! If you’re not a fan of shrimp, chicken or tofu would work beautifully. Want to kick up the heat? Add a pinch of red pepper flakes or a dash of your favorite hot sauce. Feel free to adjust the amount of ginger and chili to suit your personal preference. The key is to have fun and make it your own!

Variations to Spice Things Up:

* Coconut Ginger Chili Shrimp: Add a can of coconut milk for a richer, creamier sauce.
* Pineapple Ginger Chili Shrimp: Incorporate chunks of fresh pineapple for a sweet and tangy flavor.
* Vegetable Medley: Stir in your favorite vegetables like bell peppers, broccoli, or snap peas for a more complete meal.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The beauty of this Ginger Chili Shrimp lies in its simplicity and the incredible depth of flavor it offers. It’s a dish that’s sure to impress your family and friends, and it’s perfect for busy weeknights or special occasions.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I promise you won’t regret it. Once you’ve tried this recipe, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. I can’t wait to see what culinary masterpieces you create with this recipe as your starting point. Happy cooking!