One of my favorite quick-and-easy dinner recipes I like to put together is Asian-Style Shrimp. The best way I can describe this dish is: sweet and tangy with a little bit of a kick! When you read the ingredients, you'll see why!
NOTE: when I make this, I use my ingredients list as a template for what-not-to-forget but the quantity of each just depends - I will add what I think is necessary until I'm satisfied with the taste ... some days, it ends up a little bit sweeter due to the honey, other times, a little bit spicier due to the red pepper flakes, etc.
What you'll need for the marinade:
Garlic (fresh works best but if you only have garlic powder, you can use that too)
Red Pepper Flakes
Equal parts tamarind paste, white wine vinegar, & soy sauce (this is the only part that I'm picky about - make sure it's equal parts or it'll either get too tangy or too salty)
Another NOTE: equal parts tamarind paste, white wine vinegar, & soy sauce can be replaced with Worcestershire sauce, if you have that instead.
I try to pick up fresh shrimp when I make this but a lot of the times, I just use the frozen kind. I just de-tail and de-vein them and this is what it'll look like when they're added to the marinade:
Let marinate for about an hour or so. Add to skillet-type pan and cook.
Every time I make this, I'll make a side of vegetables as well - zucchini, green pepper, and yellow squash (tossed in some olive oil, salt, and pepper) along with rice. I had made this for Thomas & I when he moved into his new place. Here's how he assembled his dish (I forgot to take a photo of my plate) - a bed of rice topped with the vegetables and the shrimp!