Spicy Shrimp with Cilantro and Ginger is such a flavorful meal! With ingredients like fresh cilantro, ginger and lemon, with a zip of spice from jalapeño, this is a restaurant quality dinner that’s easy enough to make on a weeknight, yet fancy enough to serve to guests.
If you’ve never cooked shrimp, it can be a little scary! If you over cook, the shrimp gets rubbery. If you undercook it, you run the risk of contracting food borne illnesses.
I learned how to cook shrimp in 2010, from a lovely lady named Gigi Centaro. Gigi was the author of “Let’s Cook Tonight”, a unique cookbook that offered entire dinner menus rather than separate recipes. She used whole food ingredients in her meals. At the time, I was learning how to cook with whole foods, but as my family can attest, I wasn’t very good at it. I had recently been diagnosed with food allergies and leaky gut syndrome, and cooking in general was overwhelming. So when Gigi asked if I’d like to create a video with her to promote her book, I gladly accepted!
The recipe we made is the one I’m sharing with you today: Spicy Shrimp with Cilantro and Ginger. Gigi came to my house and we shot the video in my kitchen. I was nervous at first, but Gigi put me at ease. I learned so much from her that day, like:
- How to cook shrimp. (Here’s the secret: When cooking in the skillet, use medium high heat. Cook for two minutes, then flip each shrimp over. When the shrimp is pink and translucent, about 2 to 3 minutes, your shrimp is ready.)
- Adding flavor to rice. (Use chicken or vegetable broth instead of water.)
- How to get the most juice from a lemon. (Use a fork. Watch the video below for a demo.)
- Peeling ginger. (Scrape using the edge of a spoon. Who would have known?)
- Incorporating herbs and spices into your meals for a burst of flavor.
- Most importantly, she taught me this: When you’re cooking, you don’t have to be perfect. It doesn’t matter how big or small you dice your veggies, or whether or not they are cut uniformly. Don’t get caught up in gadgets and the size of your pans, or if you should use 2 or 3 garlic cloves. Just cook! Cook to nourish your loved ones, to create memories around the table, and to enjoy life.
Here’s the video of Gigi and me from 2010:
At the time she wrote her cookbook and we made the video, I had no idea I’d go into the field of holistic nutrition. I’d known Gigi as an acquaintance for years, but she popped into my life at just the right time – to plant the seeds of confidence and creativity in the kitchen. Isn’t it amazing how the world works like that?
Sadly, Gigi passed away in 2014. She was an inspiration to so many women – a true mentor and entrepreneur. Gigi, you are greatly missed.
I’m honored to share her recipe today.
- 3 cups chicken broth
- 1 TBSP unsalted butter
- 1/4 tsp. salt
- 1 1/2 cups rice
- 1 1/2 lb. medium or large size shrimp
- 2-3 cloves garlic or 1 TBSP minced garlic
- 1 fresh jalapeño
- 1 inch piece fresh ginger root, or 1 tsp. minced ginger
- 1 bunch fresh cilantro
- 2 medium lemons
- 3 TBSP extra virgin olive oil
- 1/4 tsp. salt
- Put broth in pot. Add butter, salt, and rice, and stir to mix.
- Bring to a boil and stir again.
- Lower to a simmer; cover.
- Set timer for 20 minutes. Do not open lid or stir the rice.
- Peel shrimp.
- Mince garlic.
- Cut jalapeño into small pieces. The more ribs and seeds you leave, the spicier the dish will be.
- Peel and dice ginger. You can use the edge of a spoon to peel fresh ginger.
- Chop cilantro.
- Squeeze lemons. You need about 2 tablespoons of lemon juice.
- When there are 5 minutes (or less) left on the timer, heat oil in skillet.
- Add garlic, jalapeño, and ginger. Mix well.
- Cook until garlic is golden but not browned or burned. When you smell the garlic, it's ready.
- Add shrimp and salt; stir.
- Cook until shrimp are pink. Cook 2-3 minutes on one side, then flip each shrimp and cook about 2 minutes on the other side. Shrimp are done when they are pink and no longer opaque.
- Remove from heat. Stir in lemon juice and cilantro.
- If rice finishes cooking before the shrimp are ready, simply turn off the burner and move the rice pan off the burner. Rice is done when the grains are soft and the broth has been absorbed.
- To serve, add 1/2 cup of rice to plate, then spoon some of the shrimp mixture on top, including the yummy juice.
Do you have any stories of a person in your life who was a mentor or helped you on your journey? Share your story in the comments below!
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