Best 2 Plumped Ginger Caramel Shrimp Recipes

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Indulge in a tantalizing culinary journey with our exceptional collection of plumped ginger caramel shrimp recipes. Discover the art of transforming succulent shrimp into delectable morsels, enveloped in a symphony of sweet, tangy, and savory flavors. Embark on a taste sensation that will leave your palate craving more.

From our classic ginger caramel shrimp, where plump shrimp are lovingly coated in a luscious glaze of ginger, garlic, soy sauce, and brown sugar, to our innovative mango ginger caramel shrimp, which adds a tropical twist with the vibrant flavors of mango and coconut milk.

For those seeking a spicy kick, our Szechuan ginger caramel shrimp delivers a fiery punch with the addition of Szechuan peppercorns and chili oil, while our Thai ginger caramel shrimp enchants with the aromatic essence of lemongrass and Thai basil.

Vegetarians and seafood lovers alike can delight in our meatless ginger caramel tofu, where tender tofu takes center stage, absorbing the delectable ginger caramel sauce. And for those with dietary restrictions, our gluten-free ginger caramel shrimp offers a delectable option without compromising on taste.

Each recipe is meticulously crafted to guide you through the culinary process, ensuring success in your kitchen adventures. With step-by-step instructions and a treasure trove of tips and tricks, you'll be whipping up mouthwatering ginger caramel shrimp dishes that will impress family and friends.

Prepare to embark on a culinary voyage that will tantalize your taste buds and leave you craving more. Our plumped ginger caramel shrimp recipes are an ode to flavor and creativity, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PLUMPED GINGER-CARAMEL SHRIMP



Plumped Ginger-Caramel Shrimp image

Make and share this Plumped Ginger-Caramel Shrimp recipe from Food.com.

Provided by evelynathens

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup kosher salt (not iodized)
1/3 cup sugar
1/3 cup medium chili powder
2 quarts warm water
1 1/2 lbs large frozen shrimp (in or out of their shells)
1/4 cup canola oil
4 garlic cloves, coarsely chopped
4 inches piece fresh ginger, coarsely chopped
1/4 teaspoon ground black pepper (to taste)
salt
4 teaspoons sugar

Steps:

  • For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.
  • Add the shrimp and set aside for 20 minutes.
  • For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
  • In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.
  • Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
  • Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.

PLUMPED GINGER-CARAMEL SHRIMP RECIPE - (4.6/5)



Plumped Ginger-Caramel Shrimp Recipe - (4.6/5) image

Provided by Chezlamere

Number Of Ingredients 13

BRINE
1/2 cup kosher or sea salt (not iodized)
1/3 cup sugar
1/3 cup medium-hot chile powder
2 quarts warm water
1 1/2 pounds large frozen shrimp (in or out of their shells; organic if possible)
SAUTÉ
4 large garlic cloves
One 4-inch piece fresh peeled ginger
4 tablespoons expeller-pressed or cold-pressed canola oil or other mild oil
1/4 to 1/2 teaspoon fresh-ground black pepper
Salt
4 teaspoons sugar

Steps:

  • In a medium stainless or glass bowl, blend the salt, sugar, and chile powder in the warm water. Drop in the shrimp, and let stand at room temperature for 20 minutes while you set up the rest of the meal. Drain the shrimp, peel off their shells if necessary, and pat the shrimp dry. Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a straight-sided 12-inch sauté pan over medium-high heat. Stir in the garlic/ginger mixture, the pepper, and a sprinkle of salt. Cook for 1 minute, stirring with a wooden spatula. Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown. Immediately drop in the shrimp and stir for another 1 to 2 minutes, or until the shrimp are turning pink and are barely firm. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust as necessary, and serve hot or warm. VARIATION Shrimp Stir-Fry with Chickpeas and Greens Follow the instructions for brining, peeling, and drying the shrimp as directed above. Substitute for the garlic and ginger: 1 medium onion, 2 yellow bell peppers, 2 seeded jalapeño or serrano chiles, and 1/3 cup pitted Kalamata olives. Chop together into 1/4-inch pieces. Using 4 tablespoons extra-virgin olive oil instead of the canola oil, stir-fry the shrimp. When just firm, spoon them from the pan to a large serving bowl. Swirl a little more olive oil into the pan, add a can of rinsed and drained chickpeas, the chopped onion mixture, and a couple handfuls of salad greens. Stir-fry over high heat for 1 to 2 minutes, seasoning the vegetables to taste as you cook. Once they are tender-crisp, add the vegetables to the shrimp and serve. This is excellent over No-Cook Whole-Wheat Couscous or tossed with pasta. COOK TO COOK Frozen shrimp are called for as a convenience. Certainly you could use fresh or thawed. If you do, use ice-cold water instead of warm and marinate the shrimp in the refrigerator. One-third cup of chile powder is not an error. In a brine you need this much to end up with a subtle boost of flavors. Try it once, then tell us we are crazy

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Choose the Right Shrimp: For this recipe, it's best to use large, fresh shrimp. Avoid using frozen shrimp, as it can be tough and watery.
  • Plump the Shrimp: Soaking the shrimp in a baking soda solution before cooking helps to plump them up and make them more tender.
  • Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
  • Make the Sauce Ahead of Time: The ginger caramel sauce can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy weeknight meal.

Conclusion:

This plumped ginger caramel shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp is plump and tender, and the sauce is sweet, savory, and slightly spicy. Serve this dish with rice or noodles, and you have a complete meal that your family and friends will love.

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