Garlic Ginger Shrimp
- 2 tablespoons red chili powder
- 1 (5-inch) chunk fresh ginger
- 4 cloves garlic, finely minced
- 3 tablespoons canola oil
- ½ teaspoon salt
- 1 lime, freshly squeezed
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon cilantro or green onions, for garnish
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For the ginger: Clean the ginger and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate about 1 inch of ginger with a fine mesh microplane. Gather about 2 teaspoons of grated ginger root. Set aside.
Marinating the shrimp:
In a large bowl, dissolve the palm sugar in 1 cup water, then combine the liquid with the shrimp, 2 cloves of garlic, ginger, salt, red chili powder. Let stand for about 30 minutes in the refrigerator.
Drain the shrimp and pat dry using paper towels. There should be as little liquid as possible. In a large, heavy-bottomed pan, heat the oil for about 1-2 minutes over high heat. Add the rest of the garlic and remaining ginger. Cook until fragrant.
Season the shrimp with salt.
Place the shrimp in the pan one piece at a time. Cook for about 1-2 minutes until seared on one side, then start stir-frying the shrimp for another minute (if the pan is not large enough, you could stir-fry the shrimp in batches). The shrimp will start to open up like a butterfly.
Sprinkle with black pepper. Turn off the heat and transfer to a platter.
Garnish with cilantro or green onions.