Salt and Pepper Shrimp With Thai Fried Rice
Serves 4|
Hands-On Time:
30m
|
Total Time:
30m
Ingredients
- 1 pound frozen peeled and deveined large shrimp
- kosher salt and pepper
- 4 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon finely chopped ginger
- 4 cups frozen or day-old cooked rice
- 1/2 cup frozen peas
- 3 ounces Spanish chorizo (cured sausage), chopped (optional)
- 4 eggs, lightly beaten
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 bunch scallions, trimmed and sliced
Directions
- Heat oven to 450° F. On a rimmed baking sheet, toss the shrimp with ¾ teaspoon each salt and pepper and 1 tablespoon of the olive oil. Roast until bright pink and cooked through, 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes.
- Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes.
- Stir in the peas and chorizo (if using) and cook for 2 minutes. Reduce heat to medium.
- Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions.
- Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.
Nutritional Information
- Per Serving
- Calories 559Calories From Fat 197
- Fat 22g
- Sat Fat 4g
- Cholesterol 384mg
- Sodium 945mg
- Protein 35g
- Carbohydrate 53g
- Sugar 3g
- Fiber 3g
- Iron 6mg
- Calcium 128mg
What does this mean? See Nutrition 101.
Quick Tip
Roasting concentrates the flavor of shrimp, rendering them sweet and tender, but if you’re short on time, you can poach them
in boiling water until opaque, 2 to 4 minutes.
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