Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce

Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce

Food & Wine NOVEMBER 2001

  • Yield: 10


  • 1/2 cup thinly sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife blade
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 6 dried red chiles, broken into several pieces
  • 2 pounds large shrimp, shelled and deveined
  • 4 cups small ice cubes
  • 1/2 cup sweet Thai chili sauce
  • 3 tablespoons fresh lime juice
  • 2 tablespoons ketchup
  • 1 1/2 teaspoons Asian fish sauce
  • Celery sticks and cucumber spears, for serving


1. In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool.

2. In a large pot of boiling salted water, simmer the shrimp until pink and cooked through, about 2 minutes. Drain the shrimp and add them to the ginger mixture. Stir in the ice cubes and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.

3. In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.

Make Ahead: The marinating shrimp and the dipping sauce can be refrigerated separately overnight.


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Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce recipe