Quick Spicy Shrimp


  • 2 pounds shrimp
  • 6 teaspoons coarse salt
  • 2 tablespoons peanut oil
  • 1 clove garlic, minced (green part removed)
  • 2 tablespoons chopped fresh ginger
  • 2 scallions, chopped, including green part
  • 1 teaspoon hot pepper flakes
  • ½ cup dry white wine
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      273 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 45 grams protein; 365 milligrams cholesterol; 1625 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Peel and devein shrimp, sprinkle with salt. Rinse, drain and repeat two more times. Blot dry with paper towels.
  2. Heat the oil in a wok or large skillet. Stir-fry the garlic, ginger and scallions for 1 to 2 minutes, then add the shrimp. Stir-fry until it turns pink. Add the hot pepper flakes and the wine and cook, stirring, for a minute or two more. Be careful not to overcook the shrimp. Serve immediately.
  • This is good with rice and a green vegetable.

25 minutes

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