Crispy Shrimp with Scallions and Ginger

Take out Chinese food is so disappointing. Is that the Kung Pao Shrimp or the Szechaun Shrimp? Kind of taste the same. Here’s an easy and fast shrimp dish that you can make in less time than it takes to get delivery and it’s so much better.

Crispy Shrimp with Scallions and Ginger 

Serves: 4
Prep time:
10 minutes
Cook time:
15 minutes

  • 4 scallions
  • 1 tbsp. grated lemon zest
  • 2 medium cloves garlic, minced
  • 1 tbsp. grated ginger (see cook’s note)
  • 1 1/2 pounds peeled and deveined shrimp
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 3 tbsp. canola oil
  • 3/4 cup white wine
  • 1-2 tsp. butter


1. Slice the scallions and save the green slices for garnish. Put the white slices into a bowl and add the lemon zest, garlic and ginger.

2. Dry the shrimp with a paper towel then toss with the flour and salt.

3. Heat your largest frying pan over high heat. When the pan is hot, add the oil and the shrimp. Let the shrimp sit for a minute or two undisturbed until the bottom is nicely browned, then flip. When the shrimp begin to curl (almost done) add the scallion mixture. Cook 30 seconds, then add the wine and scrape up all the crusty bits stuck to the pan.

4. After the wine has bubbled and reduced, turn off the heat and add a little butter and the reserved scallions to the pan. Serve immediately.

Cook’s note: Keep a ginger root in your freezer. When you need some, grate it straight out of the freezer. No need to peel or thaw.

Complete the meal: Serve with white rice and a quick veggie stir fry. Try pre-shredded carrots and broccoli (a veggie coleslaw mix) tossed in a hot pan with Soy Vay or teriyaki. You can use the same wine for the shrimp and to drink, so you don’t want an oaky, heavy white. Instead try Gunn Estate Unoaked Chardonnay. It’s about $17 at Binny’s.

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