I’m certain many of us over indulged over the holiday season. I felt there was some enticing treat, savory or sweet, every time I blinked. I did manage to work in a few quick and healthy meals over the last month and the recipe below was one of them. Shrimp can be pricey, but it is usually more affordable than eating out and this recipe is one of my favorites. I paired this ginger shrimp with a warm butternut squash soup that I’ll post later. This shrimp recipe is also great with some rice or pasta for a complete meal.
The key to this shrimp is the marination. Marinate for too long and the shrimp will start to cook in the ginger enzymes. On the other hand, shrimp cooks very quickly so the key to imparting flavor to shrimp is often in the marinade or the sauce. This recipe isn’t heavy on sauce, so the secret is in the simple marinade. If you are a beginner in the kitchen, this recipe is for you! Just seven ingredients shrimp, ginger, olive oil, salt, pepper, lime and fresh parsley. I add some red pepper flakes for a little heat, but this is a matter of preference. I had a meal on the table in 30 minutes!
GINGER SHRIMP
(serves 2-3 as a main course or 4-5 as appetizers)
INGREDIENTS
Approx. 1 pound large shrimp, peeled and de-veined (see Directions below for a tip on de-veining shrimp)
1 tablespoon finely grated fresh ginger
2 tablespoons of olive oil, divided
½ teaspoon red pepper flakes (optional)
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
juice of ½ a lime
¼ cup tablespoon of fresh parsley or cilantro, roughly chopped
DIRECTIONS
TIP: To devein and peel raw shrimp, cut along the back of the shrimp with kitchen shears to break the shell and expose the vein. Remove the vein by rinsing under cold water. The shell should be easy to break away on each side. Take care to dry off the shrimp with paper towels before marinating.
In a medium bowl combine the peeled, deveined shrimp with ginger, 1 tablespoon of oil, salt, pepper, and red pepper flakes if using. Let the shrimp marinate, covered in fridge for 20-25 minutes.
After the shrimp are marinated, heat a large non-stick skillet or cast iron pan over medium heat. Add remaining tablespoon of oil. When the oil is hot, but not smoking, add the shrimp with the marinade. Cook shrimp until they are just cooked through and turn pink, about 4 minutes. Don’t overcook! The shrimp has some residual cooking time after you turn off the heat. If they are pink, they are done!
Sprinkle the fresh parsley or cilantro and top with fresh lime juice. Salt and pepper to taste.
I'm a food lover, travel addict, career counselor, professor, and lawyer living in Tunisia (and sometimes Washington, DC). 
Hi Eth! I made this tonight with lemon juice and it was delicious! I will try it again with lime next time (I just didn’t have any) – I think it will be even better! Thanks for the simple and healthful recipe!
Oooh I’m delighted to hear that you enjoyed it! I’m sure lemon worked wonderfully. Did you have some bread or pasta with it? I think some sauteed spinach would work well with it too!
White rice and sauteed chard! I’m trying to cook more in the new year and your recipes are a good guide!
Awesome! Sounds delish. Cooking more is never a bad thing, it’s how we all get better at it!