Shrimp In Ginger-Butter Sauce
Prep time: 
Cook time: 
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Serves: 2-3
Traditional shrimp scampi, sparked with fresh ginger.
  • 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)
  1. 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.
  2. 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.
  3. 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.
Recipe by Liz The Chef at