Plumped Ginger-Caramel Shrimp

Main Course

Recipe courtesy of How to Eat Supper

Serves 4



  • ½ cup kosher or sea salt (not iodized)
  • ⅓ cup sugar
  • ⅓ cup medium-hot chile powder
  • 2 quarts warm water
  • 1½ pounds large cleaned Louisiana shrimp



  • 4 tablespoons canola oil
  • 4 large garlic cloves, ⅛ inch dice
  • 1 4-inch piece of peeled fresh ginger, ⅛ inch dice
  • salt and black pepper to taste
  • 4 teaspoons sugar

Plumped Ginger-Caramel Shrimp

Plumped Ginger-Caramel Shrimp

Click image to enlarge



Combine brine ingredients, stirring until salt and sugar is dissolved. Add shrimp and set aside for 20 minutes. Drain and pat dry.

Heat oil in a straight-sided 12-inch sauté pan over medium-high heat. Add garlic, ginger, and salt and pepper and cook, stirring, for 1 minute. Add the sugar and continue to cook, stirring, until garlic is pale gold.

Immediately add the shrimp and cook, stirring, until shrimp are turning pink and are barely firm. Transfer to a serving platter, taste, and adjust seasoning.


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