1/2-3/4 lb. shrimp (shell-on), defrosted
1/3 cup olive oil
2 tsp of sweet Hungarian paprika
1 tbsp of coriander seeds
1 tsp chili powder
2 garlic cloves, minced
1/2 tbsp ginger, minced
1 tbsp Himalayan pink salt
1 tbsp Wholesome! Organic Coconut Palm Sugar
1 stalk of green onions, chopped for garnish
Fresh cracked pepper, season to taste
Dry and score the back of each shrimp lengthwise through the shell, almost halfway through the body. Set aside.
This can be done in advance to expedite your prep time.
In a frying pan, heat oil on medium and quickly cook all the seasonings, garlic and ginger
except for the salt and sugar. Toss in the shrimp and stir fry for a minute. Sprinkle in the salt and sugar, and continue stirring the shrimp around, making sure you cook both sides. You are done cooking the shrimp when it turns orange-pink and firm. This will take approximately three minutes.
Place the shrimp on a plate with all of its juices. Garnish with green onions and season with cracked pepper.
Serves two as a side dish.
Recipe Source: Kathy Hassan of Journal F Blog
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