Ginger Glazed Shrimp

This recipe for Ginger Glazed Shrimp is great for when you’re short on time but you don’t want to be short on flavor.  After a quick prep, these shrimp cook in just minutes making a great option for a busy weeknight meal. I like to serve these any way from eating them right out of the bowl to serving over rice, noodles, or veggies.  Prep work starts by seasoning shrimp then coating them in a mixture of flour, cornstarch, and seasonings.  One tip to get your coating to stick is to dry your shrimp with a paper towel before seasoning and coating in your flour mixture.  I’ve found that even though a moist shrimp will have the coating stick better, it will slide right off when you go to turn your shrimp over in the pan. After your shrimp is cooked on both sides, you’ll give your pan a quick wipe down, add fresh oil, and cook up your sauce.  Once you add your sauce to the pan, it only needs a few minutes to simmer and allow your aromatics to bloom.  Add your shrimp back to the sauce and you are ready to eat in less than 15 minutes (depending on how fast you do your prep work).  I love any recipe with shrimp because not only is shrimp a great low calorie/high protein food, it cooks incredibly fast.  For convenience, I almost always use frozen shrimp that I've thawed (looking at you, Costco), but if you are feeling ambitious or happen to work on a shrimp boat, then by all means you can always peel and devein your shrimp the hard way. Either way you choose to buy your shrimp, you’ll see that this recipe is one you can stick with for when you need dinner in a flash.  Speaking of sticking, did you know about that time my kids got stuck together?  We were on a road trip and needed to make a pit stop.  Everyone was tired and morale was low so we let them each go pick out a treat at the gas station.  My one son opted for a trusty chocolate bar while my other son went right for the mega pack of gum.  As we got back on the road, my son kept putting piece after piece of gum into his mouth to the point he began to resemble a chipmunk.  Since this massive wad of gum posed a serious choking hazard, we had him remove the gum from his mouth.  Assuming he would have put it somewhere reasonable like a napkin, we didn’t give the issue any further thought.  Little did we know what was conspiring in our back seat.  Apparently my son was feeling bored and mischievous so he placed the gum into our other son’s hair.  In another unfortunate turn of events, we hit a major pothole which caused the two kids' heads to bump into each other, jamming the gum into both of their sets of unruly hair.  Before we knew it, they were in the back seat in a serious struggle as their heads were now stuck together.  At first it was funny, but as I was able to get a closer look, I could see that the gum mass was fully matted into both of their hair.  Unfortunately for them, our only solution was to grab some scissors from our first aid kit and cut the gum out.  Now that my kids had two hairless patches on the sides of their head, we had to find an emergency haircut place.  Luckily there was a salon right next to our destination along with a restaurant that served the most delicious Ginger Glazed Shrimp where I got my inspiration for this recipe.