• 1 ½ lb large shrimp, peeled and deveined
  • Kosher salt
  • 5 tablespoons extra-virgin olive oil
  • 2 clove garlic, finely chopped
  • 2 fresh red hot chiles (such as Fresno or jalapeno), cored, seeded, and thinly sliced
  • 1 tablespoon finely chopped fresh ginger
  • 2 bunch scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
  • ¼ cup chopped fresh cilantro
  • 1 ½ tablespoons fresh lemon juice, more to taste


1. Heat a large saute pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Saute, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Saute the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lemon juice, if needed. Serve immediately.
2. Serving suggestion: Serve over steamed
3. jasmine rice.



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Fine Cooking Magazine


4 servings