25 minutes
A savory shrimp dish marinated with ginger and garlic, cooked to perfection and served hot.
Garlic, peeled and chopped
cloves
Fresh Ginger, peeled and chopped
0 oz
Jumbo Shrimp, peeled and deveined
0 lb
tablespoons
tablespoons
Turmeric Powder
teaspoons
tablespoons
teaspoons
teaspoons
1. Blend Garlic and Ginger
Blend the garlic and ginger with 3 tablespoons of water on high speed until you achieve a smooth paste.
2. Prepare Shrimp
Wash the shrimp thoroughly and pat them dry with paper towels. Cut each shrimp into three sections.
3. Cook Ginger-Garlic Paste
In a 10–12-inch skillet, heat the vegetable oil over a medium flame. Once hot, pour in the ginger-garlic paste and fry, stirring constantly for about 2 minutes.
4. Add Tomato Paste and Turmeric
Add the tomato paste and ground turmeric to the skillet, continuing to fry and stir for another 2 minutes.
5. Simmer Mixture
Pour in 4 tablespoons of water along with the lemon juice, salt, and cayenne pepper. Cover the skillet and let the mixture simmer for 2-3 minutes.
6. Cook Shrimp
Uncover the skillet, add the shrimp, turn the heat to high, and stir-fry for about 5 minutes until the shrimp turn opaque.
7. Serve
Transfer the shrimp to a serving platter and stick toothpicks into each piece. Serve the sizzling shrimp hot.
Sizzling Ginger-Garlic Marinade The core of this recipe is the sizzling ginger-garlic marinade. It usually consists of fresh ginger, garlic, soy sauce, a touch of sugar or honey for balance, a bit of acid like lime juice or rice vinegar, and a spicy element like chili flakes or fresh chili. Aromatics like green onions or coriander might be added for freshness. This marinade imparts a bold flavor that pairs well with many ingredients.
Introduce a sweet element like honey or brown sugar to your existing ginger-garlic marinade to balance the spiciness. You can also experiment with different types of chili, such as chipotle for a smoky flavor or gochujang for a Korean-inspired twist.
Add a teaspoon of sesame oil and a sprinkle of toasted sesame seeds to your marinade for an Asian twist. Serve the skewers with a side of tangy Asian slaw or atop a bed of soba noodles tossed in a sesame vinaigrette.
Swap out the ginger for grated lemongrass and add a generous amount of lime zest to your marinade. This will give your shrimp skewers a bright, citrusy note that's perfect for summer evenings. Serve with a side of lime wedges for an extra kick of citrus.
If you're grilling the skewers, consider using a marinade that includes a touch of smoked paprika or a drop of liquid smoke. This will lend a smoky depth that complements the natural sweetness of the shrimp.
Use fresh, large shrimp (16-20 count per pound) with shells on, and fresh ginger and garlic for the best flavor.
Watch shrimp closely and cook for just 2-3 minutes per side until pink and opaque.
Preheat the grill or grill pan to high temperature for a good sear and to prevent sticking, without overcooking the shrimp.
Marinate shrimp for at least 30 minutes but not more than an hour to avoid them turning mushy.
Serve immediately after resting with fresh lime or lemon juice and herbs like cilantro or parsley.
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