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Dan Goldberg Photo by: Dan Goldberg

Ginger-Garlic Shrimp

A simple salt "massage" cleans the shrimp and makes them crisper.

Sunset APRIL 2006

  • Yield: Makes 4 servings
  • Total: 15 Minutes


  • 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)


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 34%
  • Protein: 35g
  • Fat: 9.8g
  • Saturated fat: 1.4g
  • Carbohydrate: 5.8g
  • Fiber: 0.6g
  • Sodium: 336mg
  • Cholesterol: 259mg

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Ginger-Garlic Shrimp Recipe