- 8 ounces jumbo shrimp
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1 teaspoon canola oil
- 2 scallions, thickly sliced
- 1 clove garlic, minced
- 1/4 cup chicken broth
- In a bowl, toss shrimp with curry powder, ginger, and red pepper. Heat oil in a wok or wide skillet. Add scallions and garlic and saute until fragrant and golden, about 2 minutes.
- Add shrimp. Cook until just opaque. Add broth; simmer until hot. Serve with toasted orzo pilaf.