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Lisa Robin: "Excellent and easy! I added blanched broccoli and…" Read More
9Ingredients
30Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup kosher salt
- 2 1/2 Tbsp. sugar
- 2 1/2 Tbsp. chili powder
- 4 cups water
- 2 lb. shrimp (peeled and deveined, defrosted)
- 1/4 cup vegetable oil
- 1 fresh ginger (4-inch x 1-inch piece, peeled and finely chopped, about 1/4 cup)
- 4 large garlic cloves (peeled and finely chopped, about 2 tablespoons)
- 4 tsp. sugar
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Reviews(20)
Lisa Robin 3 years ago
Excellent and easy! I added blanched broccoli and cooked with the shrimp with a spoonful of the marinade to steam. Delicious!
Kelly Harrison 4 years ago
Great! Family liked it because it tasted like it was from a restaurant. I added a squeeze of line and a pinch of sugar and topped it with cilantro. Served with Quinoa.
Cindi 5 years ago
Total perfection with a big squeeze of lime at the end. I may have added a bit more sugar than the recipe specified.
Jessica Welden 6 years ago
I loved this! amazing flavor and will definitely make again soon. I added some chili paste in as well for an extra kick !
Mrs D 6 years ago
Ok, so I got busy and let this sit in the brine to long. The shrimp came out salty. I will try it again but I make sure I allow myself enough time to complete this dish as directed.
Meghan 6 years ago
Nice dish. Paired with white rice and broccoli. Not as much chili flavor as I anticipated. Added red chili flakes for spice.
Natasha H. 6 years ago
Really great flavor a little lite on the salt but I substitute red pepper flakes for actual red pepper gave it a good kick
L 6 years ago
Very good and easy to make. Only seasoned with a sprinkle of salt and pepper. I did not measure so it was not too salty. Would make again. Served w squash polenta so it was a spin on shrimp and grits. Good fall twist.
Nicholas White 7 years ago
It was delicious and super easy to prep! The only thing I’ll change next time is the salt amount. Way too salty for me personally.
Chris H. 8 years ago
This dish is awesome (as usual since its from once upon a chef). With the fresh ginger and garlic it's hard to stop eating the shrimp. I made it for thanksgiving this past year and everyone loved it