I adore shrimp. It’s delicious, easy to keep on hand, and hard to mess up. Since it comes together so fast and is also versatile, I cook with it a lot, so I always keep a bag of frozen, wild caught shrimp in my freezer. You’ve probably noticed that wild caught shrimp is more expensive, but it is one food that is definitely worth the few extra dollars to ensure its source. If you are buying farm raised shrimp, just make sure it is farmed in the US.
America imports 91% of its seafood, and the majority of our shrimp comes from Asia. To combat the host of unpleasant procedures used in raising shrimp, Asian fish farmers administer massive amounts of antibiotics (many of which are banned by the USDA due to public health reasons). And even though its nice to think that the FDA would protect American consumers from this illegal antibiotic residue, the regulatory agency actually only inspects about 2.7 percent of imported food.
So if you want to go on loving shrimp while avoiding scary antibiotic and chemical residue, just make sure you are buying wild caught or US farm raised shrimp.
Sweet and Spicy Shrimp with Thai Basil and Lime. Serves 2
- 1/2 pound wild caught shrimp
- 1/2 red bell pepper
- 2-3 cloves garlic
- one inch grated ginger
- tbs coconut oil
- 1/2 tsp crushed red pepper
- juice of one lime
- 1/2 tbs honey
- 1/2 cup fresh thai basil
- 1/2 tsp sea salt and pepper
Peel and devein the shrimp. Toss with salt and pepper and set aside.
Chop bell pepper, grate ginger, and mince garlic.
Heat coconut oil over medium heat. Add crushed pepper, grated ginger, peppers, and lime juice. Saute for about 5 minutes.
Add garlic, shrimp, basil, and honey. Cook until shrimp is opaque, being careful not to overcook.
Recipe photo featured on Food and Wine Magazine’s Instagram account. Check it out here!
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