Best 2 Plumped Ginger Caramel Shrimp Recipes

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Immerse yourself in a delightful culinary journey as we explore the art of creating "Plumped Ginger Caramel Shrimp." This tantalizing dish tantalizes the taste buds with its sweet, savory, and slightly spicy flavor profile. Succulent shrimp, plumped to perfection, are generously coated in a luscious caramel sauce infused with fragrant ginger. Each bite offers a burst of flavors that dance on the palate, leaving you craving more. Whether you're a seasoned chef or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to recreate this restaurant-quality dish at home.

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:

  • To save time, buy pre-peeled and deveined shrimp.
  • Make sure to pat the shrimp dry before cooking to ensure they brown evenly.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
  • Cook the shrimp until they are pink and opaque, about 2-3 minutes per side.
  • The ginger caramel sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • Garnish the shrimp with chopped green onions or cilantro for a pop of color and flavor.
  • Serve the shrimp over rice or noodles, or with a side of vegetables.

Conclusion:

Plumped ginger caramel shrimp is a quick and easy dish that is perfect for a weeknight meal. The shrimp are cooked in a delicious ginger caramel sauce that is sure to please everyone at the table. This dish is also a great way to use up leftover shrimp.

If you are looking for a new and exciting way to cook shrimp, this is the recipe for you. The ginger caramel sauce is the perfect combination of sweet and savory, and it pairs perfectly with the shrimp. This dish is sure to become a family favorite.

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