About the Recipe
This has got to be one of the easiest recipes I’ve ever made. The prep and cooking time is deceiving because it’s mostly the rice; the shrimp itself literally takes maybe 10 minutes from start to finish. If you buy pre-cleaned shrimp, removing the shells is a breeze and the only chopping you do is the ginger and chives. The shrimp cooks in just a few minutes, so if you pre-cook the rice (use the instant pot for the easiest, hand-free method), you can have dinner on the table in no more than 15 minutes. And it’s delicious too! I love using forbidden rice with this recipe. Add a touch of color and nutrients with broccoli rabe, snow peas or whichever veggies your family likes!
2 Tbsp Hoisin Sauce
2 Tbsp low-sodium soy
2 Tbsp water
1 Tbsp rice vinegar
¼ cup minced fresh ginger
2 Tbsp chopped fresh chives or scallions
1 lb large shrimp, peeled (choose pre-cleaned shrimp)
Rice of choice (I like black Forbidden rice)
Veggies of choice
Pre-cook the rice so it’s ready to go. Using the Instant Pot makes it hands free and easy (you can even start earlier in the day by adding the rice and water and use the timer). Remove the shells from the shrimp and season with salt and pepper. Put the first 6 ingredients in a bowl and whisk. Add some oil (I use olive or avocado) to a skillet or wok and heat up over medium-high heat. Add the shrimp and cook until mostly pink. Add the sauce and simmer for a couple of minutes more. Take out the shrimp and toss in the veggies you are using so they get coated with the sauce. Cover and let steam over low heat for a couple of minutes until they are al dente. Dish out the rice, top with shrimp, veggies and a little sauce. Voila, a healthy, delicious meal in minutes!
Modified from The Little Epicurean Soy Ginger Shrimp with Forbidden Rice