Ginger Sautéed Shrimp

Firm, pearly shrimp coated in a glossy sauce. The sharp ginger and deep soy sauce flavors release as soon as the wok starts to smoke.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 268
• Protein: 31 g
• Carbs: 6 g
• Fat: 10 g

Ingredients

• 600 g Shrimp ( peeled and deveined )
• 3 piece Garlic ( finely minced )
• 1 tsp Ginger ground ( powdered )
• 3 piece Scallion or chives ( sliced on the bias )
• 3 tbsp soy sauce ( light )
• 2 tbsp rice wine
• 1 tsp White sugar
• 1 tsp Corn starch
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Shrimp preparation

   Peel the shrimp, leaving the tails on. Devein by cutting along the back. Pat the flesh dry with a cloth to ensure proper searing.

2. Infusing aromatics

   Heat peanut oil in a wok or large pan. When the oil shimmers, add minced garlic, sliced scallions, and ginger. Stir constantly: it should smell fragrant without browning the garlic.

3. Searing the shrimp

   Turn the heat to high. Add the shrimp. As soon as they turn opaque and change from gray to bright pink, they are almost ready. Do not overcook to keep the flesh juicy.

4. Deglazing and thickening

   Pour in the rice wine and soy sauce mixed with sugar and cornstarch. The sauce will thicken instantly, coating the shrimp in a glossy brown glaze. Finish with a drizzle of sesame oil.

Chef's tips

• Do not overcrowd the wok: if you have too many shrimp, sauté them in two batches to maintain high heat.
• Preparation is key: everything must be chopped and ready before turning on the heat, as cooking takes less than 5 minutes.

Storage

Can be kept for 24 hours in the fridge, but shrimp lose their firmness when reheated. Best eaten immediately.