Incredibly fast and simple to prepare, this savory and spicy Burmese-inspired shrimp dish is one you’ll want to make again and again. Add steamed broccoli florets and rice for a satisfying, nearly instant gluten-free meal inspired by San Francisco’s beloved Burma Superstar.
Print
Spicy Shrimp Gluten-Free Recipe
SERVES 4 AS AN APPETIZER
Author Kate Leahy
Ingredients
-
1
pound
large
(16 to 20) shrimp, peeled, deveined, and tails removed -
1
teaspoon
gluten-free fish sauce -
1/2
teaspoon
kosher salt -
2
tablespoons
canola oil -
1
tablespoon
minced garlic -
1
tablespoon
minced fresh ginger -
1
tablespoon
minced jalapeño chile -
1/2 to 1
teaspoon
red pepper flakes -
Cilantro sprigs,
for garnish -
1
lime,
cut into wedges
Instructions
-
Combine the shrimp, gluten-free fish sauce, and kosher salt in a bowl. Toss to coat and leave at room temperature while you prepare the other ingredients.
-
Heat a wok or large sauté pan over medium-high heat and add the canola oil. Stir in the minced garlic, ginger, and jalapeño and cook for about 30 seconds until aromatic. Add the shrimp and red pepper flakes and stir-fry until the shrimp are opaque and cooked through, about 2 to 3 minutes depending on size. Remove from heat.
-
Transfer to a serving plate, garnish with cilantro sprigs, and serve immediately with lime wedges for squeezing over the shrimp. For a complete meal, serve with steamed rice and cooked broccoli.
Photography John Lee