Photo:Leigh Loftus
Most people find it very difficult to cook for one. I have no problem cooking only for myself when I’m making something like browned butter shells and cheese, where I eat one or four servings and freeze the rest. I also have no problem cooking for one when I’m making s’mores cookie bars, because I can justify that any amount is one serving and that ALL of the calories in the batch are in the portion that I give away to friends.
On occasion, I do find it difficult to cook for one and that occasion is when I am trying to eat healthier. It’s one thing to cook for one when you’re making a hot, meaty pasta dish that you can send straight to the freezer, but it’s another thing to cook for one when you’re looking at fresh foods that rot or spoil easily. Enter, pan-seared shrimp.
I love seafood and will often choose it over any braised, fried or deep-dish anything on your typical restaurant menu. I don’t cook it at home as frequently, because it has a shorter shelf life that the average veggie + pasta situation that can last a leisurely week resting comfortably in the ‘fridge.
I happened upon a simple, healthy recipe that sounded like something I could eat – and re-eat- over the course of a few days. Eat it over rice for dinner one night, toss it into a simple green salad for lunch the next day, whip up a shrimp quesadilla another night — you’ll use it up so fast that you won’t even think twice about letting it languish next to the ketchup and an expired carton of eggs.
Photo: Leigh Loftus
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons water
- 2 teaspoons grated fresh ginger
- 1½ teaspoons low-sodium soy sauce
- pinch red pepper flakes
- 1½ lbs large shrimp, peeled and deveined
- ⅛ teaspoon sugar
- 4 teaspoons canola oil
- 2 scallions, thinly sliced (to garnish)
- In a small bowl, whisk together the hoisin sauce, rice vinegar, water, ginger, soy sauce, and red pepper flakes. Set aside. Spread the shrimp on a double layer of paper towels and pat the tops dry with additional towels (you want both sides good and dry!). Season both sides with salt and pepper, as well as the sugar.
- Set a large nonstick skillet over medium-high heat. Add half of the oil and heat until shimmering. Add half of the shrimp to the pan and cook for about 1 minute per side, or until they are cooked through and browned on both sides. Remove to a plate. Repeat with remaining oil and the other half of the shrimp.
- When the second batch of shrimp are cooked, add the first batch back to the pan along with the hoisin sauce. Toss the shrimp until they've all been coated with the sauce. Garnish with the scallions and serve over rice (I like white basmati or long-grain brown rice).
4 Comments
Barbara Thompson
April 26, 2013 at 7:34 pmWe also try to have a few shrimp in the freezer. Also rice in the pantry. We made this with brown rice and it was delicious. We like ‘sauce’ so we are going to dilute the sauce a bit with dry white wine next time. We thought the shrimp flavor was overwhelmed. But then we used only enough shrimp for two and the whole sauce recipe. Thanks so much for this recipe
Ashley Bee (Quarter Life Crisis Cuisine)
April 24, 2013 at 11:34 amShrimp is amazing when you can find it on sale–I tend to buy the deep frozen kinds out here to shave off a few bucks. This looks delightful and delicious. I love the leftover suggestions, too!
Aggie
April 24, 2013 at 5:53 amSo simple, yet I don’t pull together dishes like this often enough!! Looks delicious!!
mzt1
April 24, 2013 at 5:29 amThis is definitely a recipe I’m going to make!