I love the food in Beijing: hearty, comforting food, often deep fried and swimming in thick sauces. Come to think of it, this kind of food might be the reason why my jeans shrunk a couple of sizes this year. Anyway, I mostly love these meals during the fierce and very much hated winter in the Chinese capital, when you’re freezing sitting in a restaurant and not even your thick down jacket can warm you up, only a steaming hot dinner that is both body and heartwarming.

Now that I’m back home and it’s summer (not that it’s noticeable) I’m craving more subtle flavors and lighter meals. Something like these shrimps that have been stir-fried with garlic (the more the better), chili and topped with fresh lime juice and coriander. This is the meal I want after a day of sunshine, with surroundings preferably our little balcony or in the grass next to one of the pretty canals.


500 grams raw (or pre-cooked) big shrimps, shell on and deveined
4-6 cloves of garlic, thinly sliced (depending on your love for garlic – I’m a big lover)
2 red chili, thinly sliced, including the seeds if you like it spicy, without if you don’t
juice of 2 limes
3/4 cup fresh coriander, chopped

Heat up a baking pan over medium heat. When the pan is hot add a couple of splashes of oil. Add the garlic and chili and bake till the garlic turns lightly brown, but make sure not to burn it cause that would make all those delicious shrimps taste like burned garlic.

Add the shrimps and turn the heat up to medium-high, flip the shrimps every other minute. The shrimps are done when they’re lightly pink, there are no grey spots left and they’re firm. In case you’re using pre-cooked shrimps, you only need to fry them till they’re just hot, not any longer. Just before the shrimps are ready add the lime juice and continue frying till the shrimps are perfectly done.

Turn off the heat, add the chopped coriander, give it a quick stir and serve.


5 Responses to “Garlic shrimps with chili, lime and coriander.”

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