Spicy Argentinian Shrimp Stir-Fry

(GF) Gluten-Free

When digging through my fridge for dinner options one night, I decided to try out something that later became a staple dinner choice for me: Argentinian Red Shrimp! This variation has a sweet and spicy glaze coating the shrimp, making it a great protein option to throw over some plain white rice (preferably jasmine rice).

Nutrition of Ingredients:

Argentinian Red Shrimp

• high protein

• lower in saturated fat (compared to other shrimp types)

• higher in omega-3 fatty acids (compared to other shrimp types)

Gochujang Paste

• may assist with digestion due to fermentation

• may boost metabolism due to capsaicin presence

• may provide anti-inflammatory and anti-oxidant properties due to capsaicin presence

Servings: 2 (10 shrimp / serving)

Calories / Serving: 310

Prep Time: 20 min

Cook Time: 15 min

Macros / Serving

Carbs: 16.5g

Protein: 25.1g

Fat: 13.6g

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Ingredients:

• 20 pieces of Argentinian Red Shrimp (approximately 11oz)

• 2 Tbsp olive oil

• 1 tsp soy sauce

• 1/2 tsp kosher salt

• 1 tsp ground turmeric

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1 tsp hoisin sauce

• 1 tsp oyster sauce

• 1 Tbsp gochujang paste

• 1 tsp honey

• 1 jalapeño, minced

• 2 Tbsp dark soy sauce

• 1 medium red onion, sliced

• 5-6 cloves fresh garlic, sliced

Instructions:

1. In a medium bowl, add shrimp, 1 Tbsp olive oil, soy sauce, kosher salt, turmeric, chili powder, and garlic powder. Mix well until all shrimp pieces are coated, cover and marinate at room temperature for 20 minutes.

2. In the meantime, prep the sliced onions and garlic (if not already prepared).

3. In a medium skillet, add 1 Tbsp olive oil and fry shrimp on medium heat until cooked through to 145F (approximately 6-8 minutes).

4. Set shrimp aside in a clean bowl.

5. To the same skillet, add jalapeño, onions and garlic (and a splash of more olive oil if needed). Sauté over medium heat until the onions are translucent and garlic is cooked through (approximately 3-5 minutes).

6. Add shrimp back to the skillet, along with the sauté sauce (hoisin sauce, oyster sauce, gochujang paste, honey, dark soy sauce). Turn heat to medium-low and stir-fry until all shrimp are coated and the sauce comes to a glaze thickness.

7. Enjoy as is or serve over some plain jasmine rice!

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