Spicy shrimp with ginger and carrots
1 serving
20 minutes
Spicy shrimp with ginger and carrots is a vibrant dish of Pan-Asian cuisine that combines the spicy notes of ginger, the heat of chili, and the delicate flavor of carrots. Light yet rich in flavors, it is perfect as an appetizer or main course. Its roots can be found in Southeast Asian cuisine, where the combination of fresh herbs, spices, and seafood is cherished. Crispy carrots, aromatic ginger, and juicy shrimp infused with the caramel sweetness of cane sugar and the depth of soy sauce create a harmonious dish. Lemon juice adds freshness while cilantro and basil provide an exotic touch. It’s an ideal solution for an Eastern-style dinner that awakens the appetite and leaves a pleasant aftertaste.
1
Cut ginger and carrot into fine strips — in culinary slang it's called 'julienne'.
- Fresh ginger: 1 piece
- Carrot: 0.5 piece
2
Chop the chili and garlic finely.
- Chili pepper: 1 piece
- Garlic: 2 cloves
3
Clean the shrimp from the shell and the black stripe on the back. Fresh-frozen shrimp are gray, while pink ones are already cooked.
- Shrimps: 8 pieces
4
Tear off the leaves of the cilantro, cut the thick parts of the parsley stems, and chop them coarsely with the basil leaves. Leave a few leaves for garnish.
- Coriander: 1 stem
- Parsley: 1 stem
- Green basil leaves: 1 stem
5
Heat vegetable oil in a pan, add carrot and ginger over high heat.
- Vegetable oil: to taste
- Carrot: 0.5 piece
- Fresh ginger: 1 piece
6
Then add chili, garlic, and shrimp. Mix everything several times.
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Shrimps: 8 pieces
7
Add greens, soy sauce, sugar, squeeze some lemon juice, and let the liquid evaporate for a minute.
- Coriander: 1 stem
- Parsley: 1 stem
- Green basil leaves: 1 stem
- Soy sauce: 50 ml
- Cane sugar: 20 g
- Lemon: 0.5 piece
8
Place on a plate and sprinkle with fresh leaves.
- Green basil leaves: 1 stem