QiMeal
Shrimp in Ginger Butter Sauce
Shrimp in Ginger Butter Sauce · ready in 20 min · 4 servings · 320 kcal per serving · easy · 8 ingredients
Tender shrimp are quickly sautéed in foamy butter with fragrant ginger and garlic, then finished with a splash of sherry for a silky sauce that coats every bite with warm, savory richness.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 600 gShrimp
- 90 gUnsalted butter
- 12 gGarlic cloves
- 20 gGingerroot
- 60 gMedium-dry sherry
- 10 gCilantro
- 5 gSalt
- 2 gBlack pepper (optional)
Equipment
stovetop, chef knife, cutting board, paper towels, skillet, tongs, wooden spoon
Instructions
- Prep aromatics
Peel and mince the garlic cloves and gingerroot, gather all ingredients, and place a heavy skillet on the stovetop. · 3 min
What to look for: foam subsides and butter smells nutty
- Sauté aromatics
Melt the unsalted butter in the skillet over medium-high heat, then add the ginger and garlic and sauté until fragrant and the butter foam subsides. · 3 min
What to look for: butter foaming then clear and aromatic
- Cook shrimp
Pat the shrimp dry, season with salt, add to the skillet, and sauté over medium-high heat until the shrimp begin turning pink. · 2 min
When it is done: shrimp are opaque and firm, internal temperature reaches safe doneness
- Finish and serve
Pour in the sherry and cook briefly until the shrimp are just cooked through, then remove from heat, stir in cilantro, adjust seasoning with salt and pepper, and serve. · 2 min
When it is done: shrimp fully opaque and firm with no translucent centers
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 4 g |
| of which sugars | 1 g |
| Fat | 22 g |
| of which saturated | 13 g |
| Fibre | 1 g |
| Sodium | 620 mg |
Nutri-ScoreC
Allergens
Contains: crustaceans, milk, alpha gal
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Shrimp
- scallops: Sear briefly to avoid overcooking.
Unsalted butter
- ghee: Higher smoke point, slightly nuttier flavor.
Garlic cloves
- garlic paste: Use sparingly, cooks faster.
Gingerroot
- galangal: More citrusy and sharp than ginger.
Medium-dry sherry
- dry white wine: Choose an unoaked style.
Cilantro
- parsley: Milder, less citrusy finish.
