ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger-Garlic Shrimp

Dan Goldberg
Total time 15 mins
Yield Makes 4 servings
A simple salt "massage" cleans the shrimp and makes them crisper.


  • 1 1/2 teaspoons salt
  • 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb., tails on)
  • 2 tablespoons vegetable oil
  • 8 quarter-size slices peeled ginger
  • 3 tablespoons minced garlic
  • 3 tablespoons Chinese rice cooking wine, such as Shaohsing
  • 4 green onions, ends trimmed, finely sliced (including green parts)

Nutrition Information

  • calories 262
  • caloriesfromfat 34 %
  • protein 35 g
  • fat 9.8 g
  • satfat 1.4 g
  • carbohydrate 5.8 g
  • fiber 0.6 g
  • sodium 336 mg
  • cholesterol 259 mg

How to Make It

  1. In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.

  2. Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.

  3. Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.

  4. Note: Nutritional analysis is per serving.