Sizzling Shrimp with Garlic Ginger Scallion Sauce
Sizzling Shrimp with Garlic Ginger Scallion Sauce
Ingredients
For the Sizzling Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons kosher salt, for brining
For the Garlic Ginger Scallion Sauce
- 6 garlic cloves, finely minced
- 2 inch piece fresh ginger, peeled and finely minced
- 5 scallions, trimmed and thinly sliced
- 1/2 cup fish sauce
- 2 tablespoons chili crunch
- 3/4 cup neutral oil, (such as vegetable, canola, or peanut oil)
- 1/2 cup cilantro, roughly chopped
For Serving (Optional)
- as needed white rice, warm
Instructions
- 1
Spread the peeled and deveined shrimp on a small sheet tray. Sprinkle generously with 2 tablespoons of kosher salt. Set aside to brine for 15 minutes.
⏱️ 2 min
- 2
While the shrimp brines, prepare the aromatics. Finely mince the 6 garlic cloves. Peel the 2-inch piece of fresh ginger using the edge of a spoon and then finely mince it. Trim and thinly slice the 5 scallions. Roughly chop the 1/2 cup of cilantro.
⏱️ 10 min
- 3
Bring a pot of water to a boil. Once boiling, turn off the heat. Add the brined shrimp (do not rinse) to the hot water. Stir gently and poach until the shrimp turns pearly white and pink, about 20-30 seconds. Quickly remove the cooked shrimp and arrange them on a serving dish.
⏱️ 3 min
- 4
Evenly sprinkle the finely minced garlic, finely minced ginger, and thinly sliced scallions over the cooked shrimp on the serving dish. Drizzle 1/2 cup of fish sauce over the shrimp and aromatics. Add 2 tablespoons of chili crunch in small dollops over the dish.
⏱️ 5 min
- 5
Heat 3/4 cup of neutral oil in a small pan over medium-high heat until it just begins to smoke. Carefully and evenly pour the hot, smoking oil over the shrimp and all the aromatics on the serving dish. This will gently cook the garlic and ginger and release their aromas.
⏱️ 2 min
- 6
Garnish the dish with the roughly chopped cilantro. Serve immediately with warm white rice, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Shrimp with Garlic Ginger Scallion Sauce
For the Sizzling Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons kosher salt, for brining
For the Garlic Ginger Scallion Sauce
- 6 garlic cloves, finely minced
- 2 inch piece fresh ginger, peeled and finely minced
- 5 scallions, trimmed and thinly sliced
- 1/2 cup fish sauce
- 2 tablespoons chili crunch
- 3/4 cup neutral oil, (such as vegetable, canola, or peanut oil)
- 1/2 cup cilantro, roughly chopped
For Serving (Optional)
- as needed white rice, warm
Instructions
- 1
Spread the peeled and deveined shrimp on a small sheet tray. Sprinkle generously with 2 tablespoons of kosher salt. Set aside to brine for 15 minutes.
⏱️ 2 min - 2
While the shrimp brines, prepare the aromatics. Finely mince the 6 garlic cloves. Peel the 2-inch piece of fresh ginger using the edge of a spoon and then finely mince it. Trim and thinly slice the 5 scallions. Roughly chop the 1/2 cup of cilantro.
⏱️ 10 min - 3
Bring a pot of water to a boil. Once boiling, turn off the heat. Add the brined shrimp (do not rinse) to the hot water. Stir gently and poach until the shrimp turns pearly white and pink, about 20-30 seconds. Quickly remove the cooked shrimp and arrange them on a serving dish.
⏱️ 3 min - 4
Evenly sprinkle the finely minced garlic, finely minced ginger, and thinly sliced scallions over the cooked shrimp on the serving dish. Drizzle 1/2 cup of fish sauce over the shrimp and aromatics. Add 2 tablespoons of chili crunch in small dollops over the dish.
⏱️ 5 min - 5
Heat 3/4 cup of neutral oil in a small pan over medium-high heat until it just begins to smoke. Carefully and evenly pour the hot, smoking oil over the shrimp and all the aromatics on the serving dish. This will gently cook the garlic and ginger and release their aromas.
⏱️ 2 min - 6
Garnish the dish with the roughly chopped cilantro. Serve immediately with warm white rice, if desired.
⏱️ 3 min