Ginger Shrimp

Fresh ginger does all the talking in this broiled shrimp recipe. A two-inch piece gets pureed with shallots, scallions, dry sherry, soy sauce, and Italian dressing into a smooth, fragrant marinade that penetrates deep into the shrimp over a three-hour soak.

Pureeing the marinade rather than mincing the aromatics gives you a coating that clings to every surface of the shrimp instead of falling off on the pan. The Italian dressing base provides oil and acid in one go, while the sherry adds a nutty sweetness that pairs naturally with the sharp bite of fresh ginger.

Under the broiler, that marinade caramelizes into sticky, golden edges while the shrimp curl up tight and pink. Flip them once at the halfway point so both sides get that charred, glossy finish. The leftover marinade serves alongside as a dipping sauce, so don’t throw it out.

Chef Tips

• Fresh ginger gives far more punch than ground. If you must use ground ginger, start with one teaspoon and know the flavor will be flatter and less bright.
• Keep the tails on during cooking. They give you a built-in handle for picking up each shrimp and they look better on the plate.
• Line the broiler pan with foil for easy cleanup. The sugars in the marinade will burn onto an unlined pan.
• Watch the shrimp closely under the broiler. They go from done to overcooked in about 60 seconds.

Variations

• Grilled version: Thread the marinated shrimp onto skewers and grill over high heat for 2-3 minutes per side.
• Spicy ginger: Add a seeded Thai chile to the blender for a ginger-chile combination with real heat.