Marinate our extra jumbo shrimp with our ginger soy marinade for heaps of understated flavor. Stir-fry with noodles and serve!
Our recipe makes one cup of marinade, enough to marinate two pounds of protein.
Preparation Time: 10 minutes
- 1/3 cup canola oil
- 1/3 cup soy sauce
- 1 lime, juiced (¼ cup)
- 2 ½ inch piece of ginger, peeled and roughly chopped (1/3 cup)
- 3 scallions, white and green parts roughly chopped (¼ cup)
- ¼ cup garlic cloves, peeled
- 2 tablespoons sugar
- 2 tablespoons sesame oil
COOKING TECHNIQUE: STIR-FRYING
Using extremely high temperature and dry heat, cook entire meals in one pan simply, quickly, and easily.
- Prepare all of your ingredients before cooking. Once a stir-fry starts, the cooking goes by in a flash!
- Your protein and vegetables should be cut into thin strips (½ to one-inch strips) so all ingredients cook evenly.
- Avoid potatoes, as they will not cook properly.
- A sauce is needed to keep the stir-fry moist while cooking. Make your own, or choose one from your local grocery store.
- Aromatic vegetables like garlic, ginger, and shallots are a great additional to any stir-fry, and should be peeled and finely chopped.
WHAT YOU WILL NEED:
- Canola oil or grapeseed oil
- Kosher salt or sea salt
- Favorite mix of vegetables
- Stir fry sauce
- Large sauté pan or wok
- Prior to cooking, defrost your seafood. There are two ways to safely defrost:
- Remove your shrimps from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
- Place your shrimps in a bowl under cold, running water. Choose a bowl large enough to keep the seafood fully submerged in water while defrosting. Do not remove the shrimps from its packaging until it’s defrosted.
- Remove the seafood from its packaging and place on a plate lined with a paper towel to pat dry. Wet seafood won’t get the desired caramelization when stir-frying.
- Peel the ginger and cut into ¼-inch slices. Trim the root end off the garlic cloves using a small knife and remove the peel. Trim the root end off the scallions and slice into one-inch pieces. Cut the lime in half and squeeze the juice.
- Place all ingredients in a blender and blend on the highest setting until smooth.
- Place your shrimps into a plastic Ziploc and add the marinade. Refrigerate for at least 30 minutes and up to two hours before cooking.
- When you’re ready to cook, remove your the Ziploc bag with your marinating shrimps from the refrigerator. Julienne your vegetables into ½ to one-inch pieces.
- Place the pan or wok on the largest burner and turn the heat to high for two minutes, before coating the bottom with canola oil or grapeseed oil.
- Once the oil begins to smoke, add your shrimps in an even layer. Brown on one side before stirring. Add your vegetables and cook until all ingredients are tender and cooked through.
- Test your shrimps are cooked by cutting through a piece to ensure the seafood is opaque.
If using aromatic vegetables, add them to the pan and stir for 30 seconds, before adding your stir-fry sauce. Stir in the sauce until your stir-fry is coated. Remove from heat to serve.