I was growing a bit tired of my traditional recipe for shrimp scampi and decided to update it by adding  ginger to the herbed butter sauce. The ginger turned out to be another way to reduce the amount of salt in the original recipe, always a plus in our family. Grating the ginger is easier and faster than finely chopping it, at least with my knife skills!
If you are a big fan of cooking with ginger, consider doubling the amount of fresh ginger in the sauce. I love its peppery, fresh flavor and use it in main dishes, chutneys, vinaigrettes and fresh fruit desserts. A sprinkling of red pepper flakes before serving gives a kick of some additional heat. I didn’t add any because it makes Larry choke and he is my favorite dinner partner…
Serve this with hot bread, over pasta or polenta. Since I’m counting carbs these days, I ate my shrimp plain and grilled some excellent sour dough for Larry to have with his meal.
TIP: Boiling the garlic briefly removes the “bite” from it. You are left with plenty of garlic flavor that has a smoother, nuttier taste that doesn’t overwhelm the dish.
- 1 head of garlic, separated into cloves and peeled
- 3 tablespoons olive oil
- 1 pound extra large shrimp, peeled and deveined (12-15 count per pound)
- 3 tablespoons flat-leaved parsley, roughly chopped
- 1 tablespoon fresh lemon thyme leaves, or any fresh thyme
- 1-2 tablespoons of fresh ginger, peeled and grated
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons dry sherry
- zest of 2 Meyer lemons
- ¼ cup fresh Meyer lemon juice
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons cornstarch
- 1 pinch red pepper flakes (optional)
- Using a small saucepan, bring 2 cups of water to a boil. Add the peeled garlic cloves and boil for 2-3 minutes. Drain and chop the garlic finely.
- In a large skillet, heat the oil. Add the shrimp, garlic, parsley, thyme and ginger. Add the salt and pepper and cook shrimp over high heat for 2 minutes. Flip them over and cook for 2 more minutes. Add the sherry and cook for 1 minute, then, using a slotted spoon, remove shrimp and set aside, covering them to keep warm.
- Add the lemon zest, lemon juice, butter and cornstarch to the skillet. Cook over low heat, stirring, until sauce thickens slightly, about 1 minute. Add the shrimp back into the sauce, cook for a minute or so, then serve. Add red pepper flakes, if desired.
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I love ginger with shrimp!! I would love this. I’m loving your recent recipes sooo much!
You’re a doll… I acted on an impulse and cooked/shot it a few hours ago.
Happy Easter Liz, I love the ginger with the shrimp
Happy Easter to you as well – the ginger was just the update I wanted.
Ginger Shrimp is fabulous and yours looks really gorgeous Liz! Love your mention of Larry in this post, you crack me up. Sherry for richness, perfect recipe Liz. I always keep crystallized ginger on hand just in case I don’t have fresh, that’s how much we like ginger at our house. Have a wonderful Easter my friend.
You too, Wendy – I miss you tons. Happy Easter – X0 Liz
Shared this on facebook it looks so good!
Thanks for sharing, Cindy –
I love this! Yum!
Thanks, Valentina –
I will definitely be using this tip on the garlic – I find that garlic is often over-used and overpowers everything (particularly true in restaurants).
I guess boiling it would take some of its bite and preserve just a nice flavor – I will give it a try very soon, thank you!
Lovely take on shrimp… I can never have enough ginger 😉
Thanks – I learned to do this technique with garlic from an Italian chef who used to give wonderful “hands-on” classes.
I love ginger any way you slice it (or grate it), and love this twist on a traditional scampi….YUM!
Anything with ginger & seafood floats my boat! This looks incredible.
I agree – ginger and seafood is the best.
I love ginger at the moment and to combine it with seafood is my idea of heaven, cannot wait to try!
Thanks and hope you try the recipe –
This looks amazing, Liz!! I love ginger with shrimp!!