Spiced Shrimp In Lemon-Ginger Sauce Recipe

Name: Spiced Shrimp In Lemon-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Spiced Shrimp; 1 pound large raw shrimp, unpeeled; 2 tablespoons minced fresh ginger; 4 whole green onions, sliced in half; 2 tablespoons dry sherry; 1 1/2 teaspoons salt; 2 star anise; 2 teaspoons whole peppercorns; 1 1/2 cups water; For the Lemon-Ginger Sauce; 2 large lemons, zested, white pith and seeds removed, thinly sliced; 1 inch of peeled ginger, thinly sliced; 1 tablespoon vegetable oil; 1 cup shrimp stock, divided; 1 tablespoon sugar; Salt to taste; 1/4 teaspoon cayenne pepper (or 1/2 teaspoon of red pepper flakes); 2 teaspoons cornstarch + 1 tablespoon water; 2 tablespoons unsalted butter; Fresh herbs, chopped, for garnish

Servings: persons

For the Spiced Shrimp
1 pound large raw shrimp, unpeeled
2 tablespoons minced fresh ginger
4 whole green onions, sliced in half
2 tablespoons dry sherry
1 1/2 teaspoons salt
2 star anise
2 teaspoons whole peppercorns
1 1/2 cups water
For the Lemon-Ginger Sauce
2 large lemons, zested, white pith and seeds removed, thinly sliced
1 inch of peeled ginger, thinly sliced
1 tablespoon vegetable oil
1 cup shrimp stock, divided
1 tablespoon sugar
Salt to taste
1/4 teaspoon cayenne pepper (or 1/2 teaspoon of red pepper flakes)
2 teaspoons cornstarch + 1 tablespoon water
2 tablespoons unsalted butter
Fresh herbs, chopped, for garnish

1
Wash unpeeled shrimp; place in a small pan. Add all the other ingredients and barely cover with water, bring to a simmer, then cover and simmer just until shrimp turn pink, about 3 minutes.
2
Cool in this stock; then remove, peel, and devein. Return to stock, cover, and chill for at least 4 hours or overnight. When ready to serve, strain, discard the aromatics, and save the liquid for the sauce.
3
Place lemon and ginger slices in a blender; add lemon zest and 1/2 cup of the shrimp stock. Puree until smooth.
4
In a small saucepan, heat the oil over medium-high heat; add the pureed lemon-ginger mixture and stir-fry for 30 seconds.
5
Add the remaining 1/2 cup shrimp stock, sugar, salt, and cayenne pepper; simmer for about 2 to 3 minutes. Blend the cornstarch with water; pour into saucepan and cook, stirring until sauce bubbles and thickens slightly.
6
Mix in butter and then the drained shrimp to the sauce. Simmer for 30 seconds, just until the shrimp is warmed through. Sprinkle with any fresh herbs of your choice and serve over steamed white or brown rice, over pasta, or just with fresh crusty bread for dipping and enjoying the delicious sauce.

360

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 20 ingredients. The key ingredients include: For the Spiced Shrimp, 1 pound large raw shrimp, unpeeled, 2 tablespoons minced fresh ginger, 4 whole green onions, sliced in half, and more.

Yes, Spiced Shrimp In Lemon-Ginger Sauce 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.

Spiced Shrimp In Lemon-Ginger Sauce

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