Primo’s Ginger-Garlic Shrimp


“What if I sit? Can I get some of that ginger-garlic shrimp then, Mom?” – Primo (the Chihuahua)

I’ve never seen that chihuahua sit so good (so well?) in my life. The sweet and savory smell of the ginger garlic must have knocked some sense into him. Isn’t he just the cutest little thing? I sound like one of those people.

So this shrimp is like some of the tastiest shrimp I’ve had and I’ve had some tasty-ass shrimp. Its so flavorful yet balanced and it is so versatile. Ok so let me get to the point.


Get some shrimp. I got a pound of some shrimp with the shells still on. You can get them already peeled and deveined but I don’t mind doing it myself. Plus it’s cheaper. So there’s that.

If you are peeling and deveining this part is for you. My method of peeling is I grab the little feet (ew) on the underside of the shrimp and peel them back, which should remove a chunk (if not all) of the shell.

To remove the tails, I usually hold the bottom of the part of the tail connected to the shrimp and squeeze until the shrimp pops/slides out of the tail. I really hope this makes sense. I need to make a post about peeling and deveining a shrimp with more detailed pictures or a video. Stay tuned.


Apologies for the chipped mani. My sumac (google it) colored manicure is dying, chip by chip. 

Now for the part that the evil forces of the universe have created. Deveining. The picture above shows this method of torture reserved only for frugal cooks who love shrimp. Ok so deep breath, slice open the back of the shrimp and (under running water) wash away the “vein”. You know it’s not actually a vein, though. Aha. Yep. That’s what it is. If you still don’t know what it is, ignorance is bliss. 


I sprinkled S&P and Old Bay on my shrimp. Have I mentioned I hate bland food? I do. With a passion.

Then I added some of my magical Ginger-Garlic Paste to make these golden curls of crustacean some of the best shrimp I’ve ever had. Ever.

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 Then you want to heat some oil in a pan. Once the oil is hot add shrimp to the pan. If the shrimp isn’t sizzling then your oil ain’t hot enough honey. Test with part of one shrimp if you’re not sure. 

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Cook the shrimp for a few minutes on each side. You don’t want to overcook your shrimp. No one likes rubbery shrimp. No one that matters anyway. That was mean. I’m sorry. I really like moist and succulent shrimp. 

Anyway, when the shrimp turns white and pink and curls up then it’s done.

Hubby had the shrimp fajita-style with rice, salsa, cheese and flour tortillas. I had them as a salad on some shredded romaine lettuce with a bit of salsa.

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Primo got lucky and ate a shrimp that I dropped on the floor while transferring them from the pan to the plate. After a taste he kept staring at the shrimp and then he full-on sat down and was silently begging with his big bug eyes.



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2 thoughts on “Primo’s Ginger-Garlic Shrimp

  1. Pingback: How to Make Ginger-Garlic Paste | A Heaping Spoonful …

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