6 hours of these questions, sibling arguments, and Frozen sing-a-longs and our trip finally ended. A small SUV is a very small space for a long weekend road trip. Our long weekend vacation was wonderful and culminated at a fabulous dinner with the best of friends last night (hello bacon wrapped chorizo stuffed dates- I will figure out how to make you.)
But after a long road trip that included a filling and tasty bbq lunch at 2, we just weren’t in the mood for a big dinner or for a lot of cooking. I couldn’t stomach fast food after such great food last night (The bbq place was actually very good, not your average bbq.) I pulled open the freezer and found I had a bag of frozen, uncooked, peeled and deveined shrimp. And a bag of frozen edamame. Perfect.
Fresh is always better. Always. But sometimes you just gotta work with what you got. And I had shrimp.
So, here you go! 15 minutes from defrosted shrimp to on your plate, light and healthy dinner.
1 lb defrosted or fresh peeled and deveined shrimp
1/2 tap minced garlic
2 tbsp canola oil
1/3rd cup Thai Sweet Chili Sauce
1 bag of frozen edamame
Salt and pepper to season
Start by boiling 4 cups water on the stove for the edamame. While the edamame water is coming to a boil, heat a wok or skillet to med (350 degrees) and add garlic. Let cook until fragrant, just about 30 seconds. Add shrimp, season with salt and pepper, and cook until pink and no longer translucent. When the water is boiling, cook the edamame 3 minutes and then drain. Season with sea salt.
Add chili sauce to the shrimp and keep tossing for a few minutes until well coated and heated through. Remove shrimp and serve with the seasoned edamame.