Bigelow teas are tasty and there are a lot of them to choose from. They also are great to cook with as I have found out.

If you are interested in adding a flavorful twist to your shrimp dishes, look no further! This dish I created is infused with one of the many Bigelow teas- Toasted Coconut Almond Bark black tea. It has a rich and creamy flavor that goes great with shrimp.

Keep reading to learn how to make this delicious shrimp recipe!

About The Recipe

We love shrimp in our household. We find them to be delicious and you can do a lot with them in terms of dishes. They are also high in protein and low in saturated fat which is awesome.

My inspiration for this recipe came from another shrimp recipe I found in a old cookbook of mine. I made it before for my family and they all liked it. I ended up forgetting about it for years but I randomly thought of it again when I walked past some shrimp in a grocery store.

I wanted to make it again but put my own spin on it. Since I like to cook with tea, I began to think of a way to incorporate it into the shrimp recipe.

At the time I had recently had some delicious coconut curry shrimp so I knew that coconut goes well with shrimp. Then, I thought about some Bigelow teas I had been liking and the Toasted Coconut Almond Bark Black Tea flavor came to mind. It makes such a good tea that I wanted to give it a try in the recipe.

Thus, this tea-infused shrimp recipe was born! It is unique, tasty and easy to make- perfect for families.

Bigelow Teas Are Great!

I love the Bigelow tea brand. There are a lot of good flavors to choose from, each offering a unique drinking experience for me. From ginger green tea to robust black tea, and even delicious herbal blends- there seems to be a perfect option for every mood and occasion I have. Whether I’m doing my restorative thinking in the morning or energizing myself, I know I can find just the right flavor among their extensive selection.

They can be used in so many recipes as well and their various flavors allows for creativity in the kitchen. Whether incorporated into savory meals like ( like stir-fries and pot roasts) or used in sweet treats (like cakes and brownies), they truly can bring a lot of flavors and textures, making every meal more delightful and satisfying.

Ingredients

There aren’t a ton of ingredients in the recipe and they are things that can be easily found in most grocery stores. The following is what you need:

• 1 Ib. of large shrimp, peeled and deveined- You can find them already peeled and deveined so you don’t have to do this step yourself.
• 1 cup of hot water- This is used for the tea infusion.
• 4 Bigelow Toasted Coconut Almond Bark Black tea bags- You can make this your own and use any of the Bigelow teas or tea from any brand. You want four of them for the cup of water so you can really taste the flavor in the dish.
• 1 cup full fat coconut milk
• 2 tbsp olive oil- You can use any type you have on hand.
• 1 onion, finely chopped- I use a white onion but you can use any one you want.
• 1/2 tsp of garlic powder
• 1 large red bell pepper, sliced
• 1 cup snap peas
• 1 tbsp soy sauce
• 1 tbsp honey- Or you can use a honey substitute.
• Salt, pepper and any other seasonings you like, to taste- We like to use Mrs. Dash, Adobo and Kinder’s in pretty much everything.
• Cilantro for garnish (optional)
• Cooked rice- You can use regular or cauliflower

Instructions

As stated before, this recipe is easy to make. Here is what you do:

1. Prepare the tea infusion- Steep the Bigelow tea bags in one cup of hot water for five minutes. Take the tea bags out and set the cup aside.
2. Marinate the shrimp- In a bowl, combine the shrimp with half a cup of the tea infusion, one tbsp of oil, salt, pepper and any other seasonings you want. Let it marinate, covered in the refrigerator for 30 minutes.
3. Cook the vegetables- In a large skillet, heat the other tbsp of oil over medium heat. Add the onion and garlic powder and cook until it is translucent. Add the red bell pepper and snap peas- cook for another 3-4 minutes until vegetables are tender.
4. Cook the shrimp-Add the shrimp to the skillet and cook them until they turn pink and opaque- about three minutes per side.
5. Create the sauce- Pour the rest of the tea infusion, soy sauce and honey (or honey substitute) into the skillet. Stir well to combine and let it simmer for a few minutes until the sauce slightly thickens.
6. Serve- Take the skillet off the heat and garnish with cilantro (optional). Assemble some bowls with rice and the shrimp mixture on top. Enjoy!
7. Refrigerate leftovers- If there are any leftovers, put them in an air tight container and place in the refrigerator for up to two days.

This dish serves four people. I always double it because we are big eaters.

In Conclusion

This shrimp recipe with Bigelow Toasted Coconut Almond Bark black tea is a great fusion of flavors that brings a touch of tropical-ness to your table. The tea’s coconut and almond notes perfectly complement the shrimp, creating a dish that is tasty and enjoyable. Whether you are hosting a party or just looking to try something new- this recipe is sure to please.

Here is the recipe card:

Check out my other tea-infused recipe here.