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Garlic-Ginger Shrimp with Tangy Tomato Sauce
(Published: )
Prep Time Cooking Time Servings
8 people
  • For the shrimp:
  • 1/2 cup vegetable oil
  • 1/4 finely chopped parsley
  • 2 tablespoons minced garlic
  • 2 tablespoons finely chopped basil
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 2 1/2 pounds shrimp, shelled and deveined
  • For the dipping sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 3 stalks of fresh lemongrass, tender inner bulb only, minced
  • 1 1/2 pounds tomatoes, peeled, seeded, and coarsely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • Kosher salt

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1. In a large bowl, combine vegetable oil, parsley, garlic, basil, ginger, lemon juice, salt, crushed red pepper, and shrimp. Toss to combine ingredients and coat shrimp evenly in marinade. Cover and refrigerate for between 2-4 hours.
2. In a medium sized pan, heat vegetable oil over medium heat. Stir in ginger, garlic, and lemongrass and cook for about 2 minutes, or until fragrant. Add tomatoes to pan, stir every few minutes to prevent burning, cooking for about 10 minutes or until sauce has thickened. When sauce has cooled to room temperature, stir in lime juice and cilantro, and season with salt to your liking.
3. Using a grill, thread shrimp on 10 skewers. Grill over high heat, flipping once lightly charred and cooked through. Shrimps should be on the grill for about 5 minutes. Transfer skewers to plates and serve with tomato sauce.

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