Servings: four.
Ingredients
- 1-1/2 lb. large shrimp, peeled and deveined
- Kosher salt
- 5 Tbs. extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
- 1 Tbs. finely chopped fresh ginger
- 2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
- 1/4 cup chopped fresh cilantro
- 1-1/2 Tbs. fresh lemon juice; more to taste
Nutritional Information
- Nutritional Sample Size based on four servings
- Calories (kcal) : 370
- Fat Calories (kcal): 190
- Fat (g): 21
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 3
- Monounsaturated Fat (g): 14
- Cholesterol (mg): 260
- Sodium (mg): 700
- Carbohydrates (g): 10
- Fiber (g): 2
- Protein (g): 36
Preparation
- Heat a large sauté pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Sauté the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lemon juice, if needed. Serve immediately.
Serve over steamed jasmine rice.
Ingredient Spotlight
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IN THIS RECIPEShrimp
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IN THIS RECIPEFresno Chiles
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IN THIS RECIPEGinger
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (4 reviews)
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SharonmStrong | 12/30/2012Loved it, but I did take the liberty to go heavy with the ginger.
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CelticKate | 07/15/2008
This needed more kick. Maybe my jalapenos didn't have enough heat. It sounded much more interesting than it tasted.
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lilylady | 12/14/2007
This had no flavor. Used the correct amount of garlic, ginger, chiles, etc. Maybe it would help to marinate the shrimp as you do in an Asian remipe.
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sewapel | 10/11/2007
Tasty and very healthy.
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