Recipe by Kozmic Blues
This wonderful gingery-garlic shrimp dish is served cold, and is a nice change from the usual "cocktail" shrimp. The directions listed below use 1 1/2 lb UNCOOKED shrimp, but this can be easily made using shrimp that's already cleaned as well as cooked. After the oil, garlic and ginger are heated, you may toss the already cooked shrimp in the pan and heat for a minute or two before tossing them with the other ingredients and chilling in the fridge. Cook time does not include time to chill.
Top Review by Pamama
Excellent! I made it for a party in place of your standard Shrimp Cocktail. I used the 31-40 count shrimp but cut them in half to strech it out. I added more chili oil and some pepper flakes. In my trial run I roasted my own bell pepper for part, and used bottled for part and couldn't tell the difference except it was easier buying them done. I'll use this again!
- 1 red bell pepper, roasted and chopped
- 1⁄4 cup olive oil
- 1 1⁄2 lbs shrimp, peeled and deveined
- 3 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons lemon juice
- 1 tablespoon lime juice
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon red chili oil (or more to taste)
- 1⁄4 cup chives or 1⁄4 cup scallion, minced
Directions See How It's Made
- In a large sauté pan, heat the oil, garlic and ginger over medium high heat until fragrant.
- Add the shrimp and cook for 2-3 minutes, or until bright pink.
- In a bowl, whisk the remaining olive oil, lemon and lime juice, scallion or chives, chili oil and salt.
- Pour over shrimp and let sit in the refrigerator for at least an hour or even over night.
- Before serving, toss shrimp with roasted red pepper.