Shrimp with Ginger Ponzu Sauce

shrimpStill keeping with the ginger paste theme of the week, I made shrimp with a ponzu ginger sauce. Adding a little red onion, red wine vinegar and honey gave these little guys a nice, sweet flavor!


Shrimp!  – I used about 20 total shrimp, peeled and de-veined (buy them already de-veined, it’s easier)

1/8 cup ponzu (use OJ, if you don’t have ponzu)

2 tbs ginger

1 tbs red wine vinegar

1 tbs honey

dash of pepper

couple slices of red onion (depending on how much red onion you like, or shallots, if onions aren’t good for you)

tsp olive oil


In a bowl, mix the ginger, ponzu, vinegar, honey and pepper.  Stir until combined and add a little pepper.

In a skillet, heat the olive oil, and saute the red onions until they are soft, about 3 minutes.  Then cook the shrimp for 3 minutes per side, until they are pink.  I do mine on high heat so they get a little seared and not just pink.  Once cooked on both sides, add the sauce and saute for 2 minutes.  Done!

I don’t cook shrimp often but these guys were tasty and went well with a side of simple asparagus.  Try them over quinoa and double the sauce recipe to flavor the quinoa.  To spice up the sauce, add some hot sauce or cayenne!  Pair them up with a bottle of Zin and enjoy!


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