Ginger, Garlic & Chili Shrimp

Name: Ginger, Garlic & Chili Shrimp
Total time: 30 min
Ingredients: ¼ cup kosher salt; 2½ tablespoons sugar; 2½ tablespoons chili powder; 4 cups water; 2 pounds shrimp, peeled and deveined, thawed if frozen; ¼ cup vegetable oil; One 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about ¼ cup) (see note); 4 large garlic cloves, peeled and finely chopped (about 2 tablespoons); 4 teaspoons sugar

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Total: 30 minutes

Servings: 5

Author : Jennifer Segal, adapted from The Splendid Table's How To Eat Supper by Lynne Rossetto Kasper and Sally Swift

all seasons ginger shrimp

Ingredients

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¼ cup kosher salt2½ tablespoons sugar2½ tablespoons chili powder4 cups water2 pounds shrimp, peeled and deveined, thawed if frozen¼ cup vegetable oilOne 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about ¼ cup) (see note)4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)4 teaspoons sugar

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Instructions

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Step 1

In a medium bowl, combine the salt, sugar, chili powder and water. Whisk until the sugar and salt are dissolved. Drop in the shrimp and let stand at room temperature for 20 minutes.

Step 2

Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly with a wooden spoon, for 1 minute. Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.

Step 3

Drain the shrimp in a colander, and immediately add to the pan. Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes. Serve immediately with rice.

Step 4

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Step 5

Note: Nutritional information was calculated assuming that approximately 1 tsp. of salt and 1 tsp. sugar are absorbed into the shrimp from the brine.