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1
Combine all of the shrimp ingredients (except canola oil) in a bowl and marinate for about 10 minutes (the time it takes to make the vegetables).
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2
Heat a large skillet over medium-high heat.
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3
Add oil and let it warm until it shimmers.
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4
In a small bowl, mix together the soy sauce and spices.
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5
Set aside.
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6
Add the onion and carrot into the skillet, stirring often until slightly browned.
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7
Add cauliflower florets and edamame and saute another 3 minutes, stirring often.
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8
Add the spice mixture, stir to coat all of the vegetables.
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9
Let the mixture thicken slightly, transfer to a bowl and set side.
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10
In the same skillet, heat again over medium-high heat, and add a couple squirts of canola oil or a few sprays of Pam to the pan.
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11
Let the oil/spray warm, but turn down the heat a bit if it starts to smoke.
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12
Using a slotted spoon, scoop the shrimp out of the marinade and spread them around the pan.
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13
Discard the leftover marinade.
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14
Cook about 2 minutes on each side, until shrimp is pink throughout.
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15
Make sure to scrape up any browned bits from the bottom of the pan when serving the shrimp.
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16
Serve hot with vegetables.
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17
Vegetable recipe a Butter Than Toast original.
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18
Shrimp recipe slightly adapted from Steamy Kitchen.
