Garlic and pepper shrimp is one of my favorite Thai dishes. This super easy dish takes about ten minutes to prepare. I like serving it on a bed of grated cabbage with a bowl of rice.
INGREDIENTS
2 1/2 tablespoons vegetable oil
1/4 cup water
1 cup shredded cabbage
1 tablespoon minced garlic
8 large fresh shrimp, peeled and deveined
2 teaspoons crushed red pepper flakes
2 tablespoons sliced onion
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
DIRECTIONS
Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.
As I’ve mentioned before, Thailand has something to offer everyone. This includes their beer. Singha beer is the perfect compliment to any meal in Thailand, especially Thai Garlic and Pepper Shrimp. I like washing most of my meals with a cold bottle or two.
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Lovely. I’ll give it a try. Garlic and shrimp are an unmatchable combination. If I could only find someone to devein the shrimp…
I am going to have to give this recipe a try. I love shrimp and I have most of the rest of the ingredients in the pantry.
ugh… Singha is crack in a bottle! and i mean it in a bad way. i’ve had some of the worst hangovers and headaches from Singha, but then again i didn’t just drink one or two.
Andres. Whatever do you mean? Singha isn’t meant to be drank lightly, so I guess you’re doing the right thing!
Singh Beer isn´t the No:1 Thai beer any longer. Chang Beer is selling much more,
but in the end, Singha Beer is the best Thai beer, in my opinion and taste !
Chok dee !
Singha Beer is the best Thai beer
.-= hs3mib´s last blog ..Doi Ang Khang National Park =-.