I love this dish, it is easy and very tasty. The ginger added to the shrimp gives an unusual flavor, somehow exotic. Not to mention that in Asian cuisine, ginger is everywhere.


1 to 1 ½ lb medium to large size shrimp, cleaned.
2 tablespoons finely chopped fresh ginger
¼ cup fresh parsley finely chopped
¼ teaspoon cumin
½ teaspoon fresh garlic finely chopped
½ tablespoon vodka
Salt and pepper to taste
1 ½ tablespoon olive oil


In a bowl combine all the ingredients except for the olive oil, and let it sit for approximately 5 minutes.

Heat the olive oil in a wok, add the shrimps and let is brown one side then flip to the other side until both sides are brown over high heat. Do not over cook otherwise the shrimp will become “hard”.

Serve hot with white rice.

Did you know that ginger is used to treat nausea caused by seasickness, morning sickness and chemotherapy? Ginger is a spice used for cooking as well as medicine. The history of ginger comes from a long time ago, originated in Asia and is grown in India, South Asia, West Africa and the Caribbean.

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