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Honey Shrimps with Tofu and Garlic Rice

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This dish of Honey Shrimps with Tofu and Garlic Rice started out as an appetizer recipe. But the shrimps turned out so lusciously-flavorful that I gave it a new perspective by adding garlic rice with tofu. So, I transformed it into a main course when we eat meatless meals. It was simple to make. First, I cooked the shrimps. Then in the same skillet which was full of the savory, fiery flavors, I sauteed garlic and cooked rice. I added the pan-fried tofu cubes to the mix. And it all came together beautifully in a bowl. The exciting aromas of ginger and sweet honey were enthralling.

When I lived in the Philippines,March meant the start of a scorching-hot summer season and often Lenten rituals like giving up meat on Fridays. Living in America did not change that. We still practice the same rituals in church, at home and at our table.

The difference today is that from my American kitchen, I watched through my window the heavy snowfall from the storm we experienced. Winter is still on full blast here on the northeast. I live in a different country, and continent with an extremely opposite climate from tropical Philippines, but it does not change the fact that we shall enjoy a superb seafood meal this season.

Honey Shrimps with Tofu and Garlic Rice

This dish of Honey Shrimps with Tofu and Garlic Rice started as an appetizer recipe with just the seafood. I extended the dish by adding garlic rice and tofu because Filipino meals always have rice. So, this delightful savory starter transformed into a delightful seafood entree. This recipe was inspired by author Monica Bhide from the cookbook supplement to her novel "Karma and The Art of Butter Chicken". 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino, Indian
Keyword: shrimps seafood Filipino Asian
Servings: 4 people
Calories: 187kcal

Ingredients

  • 1 Tablespoon honey
  • 1 Tablespoon fresh ginger grated
  • 1/2 teaspoon red chili flakes
  • 4 cloves garlic divided, use 2 for shrimps, rest for rice
  • 1 pound fresh shrimps peeled, tails and heads removed
  • 2 Tablespoons vegetable oil divided, use 1 Tablespoon for shrimps, rest for garlic rice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups cooked rice at least a day old, should be refrigerated
  • 1 cup pan-fried tofu cubes cut into 1-inch squares
  • 1 Tablespoon chopped parsley for garnish (optional)
  • 1 piece fresh lemon half used for lemon juice, half sliced, for garnish and to sprinkle on shrimps

Instructions

  •  In a large bowl, combine the honey, ginger, chili flakes, lemon juice and garlic. Mix well.
  • Add the fresh shrimps to the mixture in the bowl. Coat the shrimps well.
  •  Cover the bowl and refrigerate the shrimps for 20 to 30 minutes. Do not marinate longer than 30 minutes.
  •  In a large skillet, over medium-high heat, add the vegetable oil. When oil is hot enough in about 1 minute, add the marinated shrimps. Cook for 5 to 6 minutes till shrimps turn pink and are cooked completely. 
  •  Season shrimps with salt and black pepper. Remove from the skillet and set aside.
  •  Using the same skillet which has been flavored with the shrimps and marinade, add a tablespoon of the oil. Add the remaining fresh garlic and saute for 1 minute.
  • Add the cooked rice to the skillet. Stir around for the flavors to coat the grains. Add the previously pan-fried tofu cubes.
  • Arrange garlic rice in a serving bowl. Place the shrimps and the fried tofu on top. Garnish with fresh parsley and lemon slices.

Cook's comments:

  • For best results, use fresh-catch-of-the-day shrimps for this or any seafood dish. I used extra firm tofu, pan fried the whole block and cut it into cubes. 

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  • Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your website, books, films, television shows, videos without my permission. If you want to republish this recipe or content on media outlets, websites, videos, social media or any of the above mentioned, please ASK MY PERMISSION, or re-write it in your own words and simply link back to this blog Asian in Americamag to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 587mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 0.3mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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