Gingered Shrimp Appetizer

Cold marinated shrimp with a ginger-teriyaki kick and crisp cucumber sticks on the side. This is a make-ahead appetizer that actually gets better the longer it sits in the fridge, which makes it ideal for entertaining when you don’t want to be cooking while guests arrive.

The marinade starts cooked, not raw. Boiling the teriyaki sauce and simmering it with fresh chopped ginger for a few minutes concentrates the flavors and softens the ginger’s raw bite. Rice vinegar, dry sherry, and a touch of sugar go in next, creating a sauce that’s salty, sharp, and slightly sweet all at once.

Already-cooked shrimp get tossed in this warm marinade and then chilled for at least three hours. That time matters. The acid from the vinegar firms up the shrimp slightly (almost like a light cure) while the ginger and teriyaki soak deep into the flesh. Overnight is even better.

Serve the shrimp cold on a plate with the strained marinade in a small bowl alongside. It doubles as a dipping sauce that ties the whole thing together.

Chef Tips

• Use large, shell-on shrimp and peel them yourself for better flavor. Pre-peeled shrimp work but tend to be blander.
• Arrange the shrimp in a single layer in the marinade container. Stacking them means uneven marinating and some shrimp getting all the flavor while others miss out.
• Glass or stainless steel only for the marinating container. The vinegar will react with aluminum or plastic and create off flavors.
• Three hours is the minimum. Overnight in the fridge gives the deepest, most balanced flavor.

Variations

• Add a teaspoon of sesame oil and a sprinkle of sesame seeds for a nuttier finish.
• Toss in thinly sliced radishes alongside the cucumber for extra crunch and a peppery bite.