Easy Shrimp Stir Fry, Featuring Himalayan Pink Salt & Coconut Palm Sugar

August 3, 2012

Easy Shrimp Stir Fry with Himalayan Pink Salt and Coconut Palm Sugar
I don’t know why it took me so long to discover the wonders of Himalayan pink salt, but, here I am. Finally. My life has changed forever. I’ve tasted the salt at Monsieur Marcel. At Pike Place, I’ve licked other fancy salts off my thumb as if I were about to down tequila (more on that on my Seattle travel post!). But, nothing really tells you how much it enhances your food until you actually cook with it.  My mouth experienced a revival.  It’s a total game changer, especially if you’ve used regular salt all your life.  And, (I apologize to diabetics in advance) if you’ve never tasted the wonders of coconut palm sugar, then you haven’t lived.  The flavors between the saltiness and the sugar, married together in the hot vortex of my frying pan, really enhances the individual flavors and draws out the best nuances of–in this case–shrimp, but I’m certain it would work quite well in an Asian crab stir fry dish.  After cooking for myself for over 20 years now, I typically employ freestyle cooking methods (read: I don’t measure anything).  However, I received a couple of requests for this easy shrimp dish, so I am happy to oblige with a recipe.  Please let me know in the comments below if you have any questions!


Featuring Himalayan Pink Salt
and Coconut Palm Sugar

(Serves 2 as a sidedish.)
Prep time: 15 min., excluding defrost time.

1/2-3/4 lb shrimp (shell-on), defrosted
1/3 cup of olive oil
1 Tbsp Himalayan Pink Salt
1 Tbsp Coconut Palm Sugar
2 tsp of sweet Hungarian paprika
2 cloves garlic cloves, minced
1/2 Tbsp ginger, minced (or 1 tsp of garlic powder)
1 Tbsp of coriander seeds
(Substitute: 1 tsp coriander powder)
1 tsp chili powder
1 stalk of green onions, chopped for garnish
(Substitute: 1/4 cup fresh cilantro, finely chopped)

Fresh cracked pepper, season to taste

Pat dry defrosted shrimp and score the back of each shrimp lengthwise through the shell, almost half way through the body.  Set aside. This can be done in advance to expedite your prep time.
In a frying pan, heat oil on medium and quickly cook all the seasonings, garlic and ginger; except for the salt and sugar.  Toss in the shrimp and stir fry for a minute.  Sprinkle in the salt and sugar, and continue stirring the shrimp around, making sure you cook both sides.  When the shrimp turn orange-pink and firm (about 3 minutes more), you are done.  Plate the shrimp and all its juices and garnish with the green onions and season with cracked pepper.  Serve immediately.

Notes: you can use unshelled shrimp, but I find cooking with the shells on enhances the flavor of the shrimp and really helps to hold in all the seasonings.  I used Wholesome Sweeteners’ Organic Coconut Palm Sugar, gifted to me by the company at the BlogHer Food 2012 conference in Seattle.  Bon appétit!


{ 6 comments… read them below or add one }

1 Tracy August 3, 2012 at 4:26 PM

Hey Kathy Your blog looks great! I’m gonna have to start experimenting with fancy salts and you had me at coconut palm sugar, I grew up on that stuff. Thanks for the recipe :)


2 Kathy_Writer August 3, 2012 at 4:32 PM

Hey Tracy, thanks for checking out my blog, and for the compliment!


3 John Bell August 3, 2012 at 4:32 PM

Im going to give the recipe a shot next week. I’ll let you know how it turns out for me 😉


4 Kathy_Writer August 3, 2012 at 4:42 PM

Hey John, thanks for checking out my brand-spankin’ new blog. If you do end up making the shrimp, please send me/post a pic! 😉


5 Lady Jennie August 10, 2012 at 2:16 AM

Can I just say YUM?


6 kathy_writer August 10, 2012 at 10:09 AM

Thanks Jennie! Glad you were able to check out my new baby. :)


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