Prep 10 mins
Cook 5 mins
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.
- 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
- 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.
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!
A really fresh and flavourful dish! We served it in scallop shells which looked great! Too bad the batteries of the borrowed camera were empty! But maybe next time... We peeled the red pepper after roasting and used smaller shrimps than on the picture by Kozmic Blues. Thank you very much for this recipe. We will probably do it again next week for a party.