Did you ever play the middle school makeout game Seven Minutes in Heaven? I never did. I saw it in movies and I read it about it in books, but I guess the game wasn’t popular amongst the hormonal ‘tweens where I grew up.

This Seven Minute Shrimp Stir-Fry is similar to Seven Minutes In Heaven in that it takes seven minutes, mouths are involved and it will make you feel good. Although I’m betting this stir-fry is a lot less socially and physically awkward. Try it and see!

I used cabbage, carrots and shelled edamame (protein!) in this recipe, which was a healthy and delicious combination with shrimp, but feel free to use whatever you have on hand. Bean sprouts? Spinach? Bell peppers? Onions? Yes, yes, yes, and yes.

Seven Minute Shrimp Stir-Fry

serves 2-4

total time:  about 7 minutes

total hands-on time: about 7 minutes

What you’ll need:

• chopped garlic, to your taste (I used a lot!)
• sprinkle of ground ginger
• about 20 shrimp, fresh or frozen (I used frozen)
• 2 cups shredded cabbage
• 3/4 cup of shelled edamame
• 3/4 cup shredded carrots
• 1/4 cup of soy sauce

What you’ll do:

1. Shred your cabbage and carrots, chop your garlic, etc; place veggies in a bowl (or bowls) right near the stove so you can have easy access during cooking.

2. Heat your oil over high in a wok or a large frying pan. Add chopped garlic and ground ginger and stir until fragrant, about  a minute or a minute and a half.

3. Add the shrimp (I like mine without tails but I know some people keep the tails on) and stir fry until just pink.

4. Add cabbage, carrots and edamame and stir-fry continuously for about two minutes. You want the veggies to be more crisp than tender.

5. Add soy sauce and stir fry for another minute or two minutes.

6. Done! Garnish with green onions and serve over rice or quinoa.

Of course, the preparation of the rice tacks a few more minutes onto the seven it’ll take to make the stir-fry. But I set my rice a’boiling, did some other stuff, and then started cooking the stir-fry just before it was done.  You could also use leftover rice from a previous meal and instant rice is just fine, too. For a different flavor, try teriyaki sauce instead of soy sauce (or any other Asian-inspired sauce you might have on hand.)