Looking for a quick and healthy shrimp recipe that’s bursting with flavor? This Garlic Ginger Shrimp is the perfect solution! In just minutes, you can create a restaurant-quality dish with tender shrimp, fragrant garlic, and spicy ginger. This easy stir-fry is perfect for busy weeknights or impressing dinner guests. Let’s get cooking!
In this Article
Garlic Ginger Shrimp combines the bold flavors of Asian coastal cuisine with the simplicity of a quick-cooking method. This dish transforms basic ingredients into an impressive meal that rivals restaurant quality, proving that exceptional cooking doesn’t require complicated techniques or numerous components.
The key to this recipe’s success lies in the perfect balance between garlic and ginger, which create an aromatic base that enhances the natural sweetness of fresh shrimp. When properly cooked, the shrimp remain tender and juicy while absorbing the intense flavors of the seasonings.
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
Combine minced garlic, grated ginger, and soy sauce in a large bowl. Add the shrimp and toss to coat evenly. Let marinate for 10 minutes. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and slightly caramelized. Remove from heat immediately to prevent overcooking.
For best results, ensure the shrimp are completely thawed and patted dry before marinating. Avoid overcrowding the pan, as this will cause the shrimp to steam rather than sear. The garlic and ginger should be freshly prepared rather than pre-minced alternatives, which significantly impacts the final flavor. If the shrimp begin to curl too tightly while cooking, this indicates they are becoming overcooked.
The History of Garlic Ginger Shrimp
The origins of garlic ginger shrimp can be traced to coastal Asian cuisines, particularly those of China and Southeast Asia, where the combination of these aromatic ingredients has been used for centuries.
These regions have long utilized both fresh ginger and garlic in their seafood preparations, taking advantage of their abundant access to both shrimp and fragrant spices.
During the maritime trade routes of the 15th and 16th centuries, this cooking style spread throughout various Asian ports, evolving as it merged with local traditions.
What began as a simple fisherman’s dish eventually found its way into royal courts, where it was elevated with premium ingredients and refined techniques.
Today, garlic ginger shrimp remains a beloved staple in Asian restaurants worldwide, though each region adds its own unique twist to this timeless recipe.
Recipe
Garlic Ginger Shrimp takes 15 minutes of preparation time and involves peeling and deveining shrimp, mincing garlic and ginger, and measuring out the sauce ingredients. This quick and efficient prep time guarantees all components are ready before cooking begins.
The cooking time is approximately 8-10 minutes, making this an ideal weeknight dinner option. The shrimp cooks quickly in a hot pan while the sauce reduces and thickens to coat each piece perfectly.
Using an electric pressure cooker can reduce the total cooking time by up to 70% compared to traditional methods.
Ingredients:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon red pepper flakes
- 2 green onions, sliced
- Salt and black pepper to taste
Tools:
- Large skillet or wok
- Sharp knife
- Cutting board
- Measuring spoons
- Small mixing bowl
- Tongs
- Garlic press (optional)
Pat shrimp dry with paper towels and season with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, cooking for 30 seconds until fragrant. Add shrimp to the pan in a single layer and cook for 2 minutes per side. In a small bowl, combine soy sauce, sesame oil, rice wine vinegar, and brown sugar. Pour sauce mixture over shrimp and cook for 1-2 minutes until sauce thickens. Sprinkle with red pepper flakes and green onions before serving.
Nutrition Information (per serving):
Calories | Protein | Fat | Carbs | Fiber |
---|---|---|---|---|
245 | 23g | 14g | 6g | 1g |
When preparing this dish, guarantee the pan is hot before adding the shrimp to achieve proper searing. Overcooking will result in rubbery shrimp, so remove them from heat as soon as they turn pink and opaque. For best results, bring shrimp to room temperature 15 minutes before cooking and guarantee they are thoroughly dried to promote better browning.
Garlic Ginger Shrimp Cooking Steps
The cooking steps for garlic ginger shrimp start with proper preparation by defrosting frozen shrimp overnight in the refrigerator and marinating them in the flavorful sauce.
Once ready, heat a large pan with oil over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn a beautiful pink color and develop a light golden crust.
As a finishing touch, sprinkle fresh chopped herbs over the cooked shrimp to add brightness and a pop of color to this aromatic dish.
Step 1. Defrost Frozen Shrimp Overnight
Properly defrosting frozen shrimp is essential for achieving the best texture and taste in this garlic ginger dish.
The most reliable method is to move your frozen shrimp from the freezer to the refrigerator the night before cooking. Place them in a colander set inside a large bowl to catch any liquid, and cover with plastic wrap. This slow-thaw process typically takes 8-12 hours, so a bit of planning ahead is necessary.
Never defrost shrimp on the counter at room temperature, as this can promote bacterial growth.
If you’re in a pinch (pun intended!), you can use the cold water method: Place sealed shrimp in a bowl of cold water for 15-20 minutes, changing the water every 5 minutes until thawed.
Step 2. Marinate Shrimp in Sauce
Prepare your signature marinade by combining minced garlic, freshly grated ginger, soy sauce, and a touch of sesame oil in a medium bowl.
Add a splash of rice vinegar and honey to create the perfect balance of savory and sweet flavors that will make your shrimp irresistible.
Place your defrosted shrimp in the marinade, ensuring each piece is well-coated. The aromatic mixture will work its magic, infusing the seafood with layers of Asian-inspired flavors.
Let the shrimp marinate for 15-20 minutes – any longer and the acid might start cooking the delicate flesh.
Give the bowl a gentle stir halfway through to redistribute the marinade.
Trust me, this brief marinating time is just right – I learned the hard way that patience doesn’t always yield better results when it comes to shrimp!
Step 3. Heat Pan With Oil
While your shrimp absorbs the marinade, begin heating a large skillet or wok over medium-high heat.
Add about 2 tablespoons of neutral cooking oil, such as vegetable or canola oil, and give it time to heat properly. You’ll know it’s ready when the oil shimmers slightly and moves fluidly across the pan.
I’ve learned through countless shrimp dinners that patience is key at this stage. If you add the shrimp before the pan is hot enough, they will steam rather than sear, and you’ll miss out on that wonderful caramelization we’re aiming for.
Test the heat by adding a single drop of water to the pan – if it sizzles and evaporates immediately, you’re ready to start cooking.
Just be careful not to let the oil smoke.
Step 4. Cook Shrimp Until Pink
Add the marinated shrimp to the hot oil in a single layer, being careful not to overcrowd the pan.
You’ll hear that satisfying sizzle as each shrimp makes contact with the heated surface. Allow them to cook for 2-3 minutes on the first side until you see a beautiful pink color developing.
Flip each shrimp and cook for an additional 1-2 minutes on the second side. The shrimp will curl into a loose “C” shape when properly cooked – if they form a tight “O,” they’re overdone.
Observe, as shrimp can quickly go from perfectly cooked to rubbery. The exterior should develop a slightly golden crust while maintaining a juicy interior.
When done, the shrimp should be completely opaque with no gray or translucent spots remaining. Trust your instincts – if they look ready, they probably are.
Step 4. Add Fresh Chopped Herbs
Once your shrimp has reached that perfect pink color, fresh herbs will bring a burst of color and aromatic finish to the dish. Grab a handful of fresh cilantro and Italian parsley, roughly chopping them to release their essential oils.
For an Asian-inspired twist, Thai basil makes a wonderful addition. Sprinkle the herbs generously over your sizzling shrimp, letting their warmth gently wilt the delicate leaves.
The fresh herbs not only add visual appeal but also complement the garlic and ginger flavors beautifully. I love how the cilantro’s citrusy notes dance with the ginger’s heat.
For best results, save a small portion of the chopped herbs to garnish each plate just before serving. This final touch guarantees your guests experience both the cooked and fresh herb flavors in every bite.
Summing up Garlic Ginger Shrimp
In just 15 minutes, this garlic ginger shrimp recipe delivers a restaurant-quality dish that balances sweet, savory, and spicy flavors. The combination of fresh garlic, ginger, and Asian-inspired sauce creates an irresistible aroma that will have your family gathering around the kitchen.
What makes this recipe special is its versatility and simplicity. Serve it over steamed rice, noodles, or alongside stir-fried vegetables for a complete meal. It’s perfect for busy weeknights when you want something impressive without spending hours in the kitchen.
Remember to keep your shrimp from overcooking – they should be pink and just opaque.
With minimal prep work and easy-to-find ingredients, this dish proves that creating authentic Asian flavors at home is absolutely achievable. Your dinner guests will think you’ve been cooking all day.