Plumped Ginger-Caramel Shrimp Recipe

Name: Plumped Ginger-Caramel Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup kosher salt (not iodized) or ½ cup sea salt (not iodized); ⅓ cup sugar; ⅓ cup medium-hot red chili powder (I used mulato); 2 quarts warm water; 1 12 lbs large raw frozen shrimp; 4 large garlic cloves; one 4-inch piece fresh peeled ginger (I almost never peel ginger); 4 tablespoons canola oil or 4 tablespoons other mild oil; 14-½ teaspoon fresh ground black pepper; salt; 4 teaspoons sugar

Servings: persons

½ cup kosher salt (not iodized) or ½ cup sea salt (not iodized)
⅓ cup sugar
⅓ cup medium-hot red chili powder (I used mulato)
2 quarts warm water
1 12 lbs large raw frozen shrimp
4 large garlic cloves
one 4-inch piece fresh peeled ginger (I almost never peel ginger)
4 tablespoons canola oil or 4 tablespoons other mild oil
14-½ teaspoon fresh ground black pepper
salt
4 teaspoons sugar

1
Brine the shrimp: Combine salt, sugar, chile, and warm water in a medium bowl.
2
Drop in the frozen shrimp and let stand at room temperature for 20 minutes while you set up the rest of the meal.
3
Drain the shrimp, peel off their shells if necessary, and pat them dry.
4
Cook the shrimp: Chop the garlic and ginger together into 1/8-inch pieces.
5
Heat the oil in a 12-inch, straight-sided saute pan over medium-high heat.
6
Stir in the garlic-ginger mixture, the pepper, and a sprinkle of salt.
7
Cook one minute, stirring with a wooden spatula.
8
Blend in the sugar and keep stirring until the garlic is pale gold.
9
Do not let the pieces get dark brown.
10
Immediately drop in the shrimp and stir for another 1 to 2 minutes, until they are turning pink and barely firm.
11
Turn them into a serving bowl, adjust for seasoning, and serve hot or warm.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup kosher salt (not iodized) or ½ cup sea salt (not iodized), ⅓ cup sugar, ⅓ cup medium-hot red chili powder (I used mulato), 2 quarts warm water, and more.

Yes, Plumped Ginger-Caramel Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Plumped Ginger-Caramel Shrimp

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