The shrimp in this dish may be the star of the show, but they wouldn’t shine without the garlic, ginger and scallions that give every bite a kick of flavor!
I first started making this dish back in 2011, when I first came across my friend Sarah’s blog, and the many amazing recipes she has on there. I made it several times back then, and through some trial and error (be careful of popping oil!), found my groove with it, and devoured as much as possible.
I mean, come on now…who can resist shrimp sauteed with garlic, ginger, and scallions?!?! The flavor combo is just amazing, and really enhances the already delicious shrimp.
I am always looking for ways that I can cook shrimp that J will also like, and I figured that this one was a sure-win. While I don’t think he loved it the way I do (he rarely does, with shrimp), he did like it. And that, my friends, is a win in my book! Besides, that just means the leftovers are allllll mine! Well, assuming there are any leftovers, that is.
This is another one of my quick, easy, and delicious dinners, perfect for a busy weeknight. And I can’t stress enough how full of flavor it is. The ingredients are simple, but powerful, I promise!
I’m really wishing I had some of this right now. I’d even eat it for breakfast!! And, your co-workers may smell the deliciousness coming from the kitchen and ask you for the recipe, like one of mine did! Yeah, I know, some people frown on heating any kind of seafood in the break room, but…apparently this doesn’t give off that “fishy” smell. I mean, I would eat it regardless because, a girl’s gotta eat! But, at least you know this one won’t offend anyone’s senses!
The shrimp in this dish may be the star of the show, but they wouldn't shine without the garlic, ginger and scallions that give every bite a kick of flavor!
- 1 large egg white
- 1 Tbsp cornstarch
- 1 ½ tsp sugar
- 2 tsp salt
- ½ tsp pepper
- 1 ½ lbs large shrimp , shelled & deveined
- 6 garlic cloves , finely chopped
- 1 Tbsp ginger , scraped and finely chopped
- ½ tsp crushed red pepper flakes
- ¼ cup olive oil
- 3 scallions , chopped, dark green parts set aside
- 2 cups cooked rice
Whisk together the egg white, cornstarch, sugar, salt & pepper until a paste forms. Add the shrimp and coat then set aside for 10 minutes to marinate.
In another bowl combine the garlic, ginger and red pepper flakes.
Heat a large skillet over high heat for 3 minutes, then coat the bottom with oil. Add the shrimp and the white & light green parts of the scallion and stir to coat with oil.
Cook, stirring, until the shrimp is almost cooked through. Add the garlic mixture and the dark green scallions and cook, stirring, until the shrimp are cooked through. Serve with rice.