Shrimp is one of the most popular sea proteins consumed, about 4 pounds a year per person. Shrimp is low-calorie, quick to prepare and versatile. One of the easiest methods is to pan-griddle shrimp over high heat and serve with a salty, Thai-themed dipping sauce. Make this for an appetizer or as part of a fresh and healthy Asian meal, served with fried rice and napa cabbage slaw.
Shrimp with Thai Dipping Sauce Recipe
1 lb raw large shrimp (about 21-25 count), peeled and deveined, with tails left on
2 T sesame oil
Special equipment: flat griddle pan or ridged skillet
Heat sesame oil on griddle pan or ridged skillet over high heat until shimmering. Reduce to medium-high heat and place shrimp on pan so they aren’t touching. Cook, turning with tongs, until they become pink and slightly charred. Place on plate covered with paper towel to drain.
2 tsp sesame oil
4 T nam pla (Thai fish sauce)
4 T fresh lime juice
1 serrano pepper, seeded and minced
6 T brown sugar
Whisk all sauce ingredients together until brown sugar dissolves and sauce is slightly thickened.
Serve shrimp in parchment paper cone with dipping sauce on the side.
Wine personality Stephanie Davis suggested rounding out this Asian fare with the Moscow Mule, a drink from the 1940s that is popular again today. The ginger spice and refreshing lime juice accent the ingredients in all three suggested dishes in this meal. But ginger beers aren’t all the same, Stephanie advises, and says to find one that suits your taste. She’s partial to Bundaberg from Australia. And while a frosty, copper mug is a nice touch in the heat of summer, it doesn’t change or enhance the drink itself.
6 ounces ginger beer
2 ounces vodka
1/2 fresh squeezed lime
Squeeze lime into bottom of copper mug, or tall rocks glass. Add ice cubes about 2/3 up glass. Pour in vodka and ginger beer. Stir gently and serve. Garnish with a slice of lime.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress