This recipe puts a spin on any typical shrimp dish. With a mix of both European and Japanese flavors, you’ve got yourself a solid meal! The parsnips add a great crunch and are full of stomach-filling fiber. Walnuts, high in Omega-3’s, add richness to the sauce. This is a simple dish to prepare and is extremely healthy. Enjoy!
Paprika Shrimp with Turnips
Yields 4 servings // Prep time 20 minutes // Cook time 10 minutes
- 3 Tbsp canola oil
- 1 Tbsp fresh ginger, peeled and minced
- 2 tsp paprika
- 3 Tbsp walnuts, chopped
- ½ lb shrimp, peeled and deveined
- 1½ cups peeled parsnips or turnips, cubed (¼-inch)
- 1½ Tbsp apple-cider vinegar
- 3 Tbsp sake or mirin (rice wine)
- Salt and freshly ground pepper
- ½ cup chopped fresh flat-leaf parsley
- Gluten-free pasta to serve, if desired
- Heat oil in a large skillet over medium-high. Add ginger and paprika, stirring until fragrant, about 30 seconds. Add walnuts and stir until lightly browned, 2-3 minutes.
- Add shrimp and stir until pink and opaque throughout, 2 minutes per side. Stir in turnips, vinegar, sake and 1 tsp salt. Season with pepper. Continue to cook, stirring, until heated through about 2 minutes. Stir in parsley and serve warm.
I served mine over gluten-free pasta and sprinkled extra paprika on top!