Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger

shrimp sambal

Main, Seafood | July 17, 2017 | By

Here’s a quick dinner dish that will become a family fave! Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We’ve roasted gorgeous purple cauliflower (you can use whatever cauliflower you can find) and chickpeas for texture, lots of veggies, fresh local ginger from Red Earth Organic Farms, and herbs for flavor. Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird’s eye chili), rice vinegar, and salt. It’s good on just about everything! But don’t go crazy or your mouth will be on fire! 

shrimp sambalThis lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas, ginger and lots of herbs! Shrimp sambal is a winner for dinner!

purple cauliflowerGorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It’s also loaded with vitamin C, calcium and potassium!

purple cauliflower and chickpeasRoast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned.

gingerFreshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.

shrimp sambalStir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro! 

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Shrimp Sambal with Roasted Cauliflower and Chickpeas
 
Author:
Serves: 6
Ingredients
  • 4 tablespoons canola oil (divided)
  • 1 head purple cauliflower, cut into florets
  • 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
  • Salt & pepper
  • 1 medium shallot, chopped
  • 3 cloves garlic, minced
  • 1 cup white button mushrooms, sliced
  • 2 tablespoons sambal oelek (Thai red chili paste)
  • 1 tablespoon fish sauce
  • 2 tablespoons mirin wine
  • Juice from 2 small limes
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sugar
  • 1 pound large shrimp, peeled and deveined
  • ½ cup fresh mint, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees. Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons canola oil, and sprinkle with salt and pepper. Toss to combine, in a single layer. Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
  2. Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar.
  3. In a large heavy wok, add the remaining 2 tablespoons of canola oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat. When well combined, add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine. Serve immediately with extra herbs sprinkled on top.

If you liked this recipe, try our Seared Chili Scallops with Baby Bok Choy

seared scallops

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Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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