This Garlic Shrimp Stir-Fry with Peppers & Onions was a hit for two people in my house, Mr Magpie and I. Why oh why can’t I get my kids to like shrimp? They have been SO game to try it, they have. They’ve taken bites and tried it many times, but I just can’t get them onto the shrimp train. It took me years to get MIKE on the shrimp train, never mind the kids, so maybe I am just being impatient.
I don’t get it because I have loved shrimp for as long as I can remember. My mom has always been a shrimp lover and used to make shrimp dishes when we were kids, and I always ate it.
Granted, it’s taken me years to get Mike onto the shrimp train as well. He developed a dislike for a lot of seafood when he was a kid and I think when that happens, you have to try, try again as an adult.
With me it was cilantro. Oh, when I was in my early 20’s, a restaurant overdid the cilantro in some wraps of theirs. I took one bite and it was SO BAD that I didn’t touch cilantro for another 15 years, no word of a lie! It has taken me this long to start eating it again within the last 3-4 years. Now I love it and can’t live without it.
This garlic shrimp stir-fry was a good way to help him along his shrimp-loving journey. He started with popcorn shrimp ( of course, I mean, you can’t even taste the shrimp) and has now started enjoying shrimp fairly plain. It’s a miracle! But really, a simple garlic stir-fry with fresh vegetables is a good basic recipe. It’s not fancy, it’s just delicious.
Has anyone else developed a new love for an old hated food in their adult years?
Pin this to your dinners or healthy recipes boards!
- 4 garlic cloves minced
- 2 tablespoons butter or stick margarine
- 1 pound uncooked medium shrimp peeled and deveined
- 1 cup julienned sweet red pepper
- 1 cup red or white onion sliced thin
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chicken broth
- 3 tablespoons minced green onion
- If wanted add in 2 cups of fresh snow peas with the vegetables.
Prepare your rice of choice.
In a large skillet, saute the garlic in butter for 2 minutes.
Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
Serve over the prepared rice.