We really need to cook with shrimp more often. They are super-healthy and cook in a flash. And we both love shrimp. The only drawback is that I’m picky about seafood and like my shrimp fresh. And since I do all of my shopping for the week on Sundays, if we’re going to have shrimp, it’s going to be either Sunday night or Monday night at the latest. I really wouldn’t let shrimp stay in the fridge longer than a day.
But once you’ve committed to shrimp for dinner, this is a cinch and delicious. Serve on top of cooked brown rice (use the instant kind for an even quicker meal.)
Cajun Shrimp Stir Fry
- 1 lb shrimp, peeled and deveined
- few teaspoons cajun seasoning (your preference)
- 1 green bell pepper, thinly sliced in vertical strips
- 1 red pepper, thinly sliced in vertical strips
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 tbsp lemon juice
- olive oil
- hot sauce to taste
Toss shrimp with cajun seasoning in the bag that the shrimp comes in and set aside. Heat 1 tbsp olive oil over medium-high heat and saute the peppers about 5-6 minutes, but not until they are totally tender yet. Add the garlic, being sure to toss continously to keep the garlic from burning.
BEGINNERS TIP: I use tongs to saute peppers and also to cook the shrimp. It makes it easier to grab several and toss and turn.
Remove the peppers and garlic to a plate and set aside. Return the pan to medium-high heat and add a 1/2 tbsp of more oil. Add shrimp and cook 3 minutes, turning frequently.
BEGINNERS TIP: cooking shrimp is delicate. They cook fast, no more than 5 minutes total. Just watch them closely and turn them as they start to turn opaque. You don’t want them really pink, then they are over-done. You really just want them opaque, as they will continue to cook in the hot pan, even after you’ve turned the heat off.
Add the wine, lemon juice, peppers/garlic back into the pan, mix with the shrimp and cook another 2 minutes, being sure not to over-cook the shrimp.
Serve with brown rice and hot sauce, if preferred.