Make the most of surplus food by changing up supporting flavors and cooking techniques. Last night's easy seafood paella and tonight's shrimp and scallion stir-fry are both healthy, quick-cooking, gluten-free shellfish stunners, but they couldn't please more different sides of the palate.
Enjoy a traditional Chinese stir-fry combination — shrimp and scallions — tossed in a smoldering wok with garlic, hot peppers, and a squeeze of lemon juice for acid. Serve over a bowl of steaming rice with soy sauce on the side for dipping; from pan to plate, you'll only need 15 minutes. Ready for dinner? Then get the recipe.
- 1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Cooked rice, for serving
- Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.
- Main Dishes, Shellfish
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