Ginger-Sake Shrimp

Ginger-Sake Shrimp

Things to grab on the way home from work today.  Sake.  Shrimp.  Ginger.  A brown bag to hyperventilate in… I mean come… It’s almost 2014!  What?!

If we’re gonna freak out, we might as well do it with delicious food in our bellies.  Enter, some sassy shrimp.

This is the perfect time of year to treat yourself to shrimp, as most grocery store flyers I perused this week had them on serious sale.

Don’t let the sake scare you, if you don’t intend to drink it, there are countless marinades and other fun ways to use it in cooking.

Sake is a slightly sweet Japanese wine made from fermented rice.  Typically available in sweet and dry forms, if you’re stumped, your local liquor store should be able to help you out.

I recommend cooking your frozen shrimp in the oven at 450 degrees, 3 minutes each side, seasoned with salt and pepper.  After you thaw them, of course.

The sweetness of the soy sauce and sake paired with the sharp, earthiness of the ginger is awesome.  Put these on skewers and you’ve got the perfect New Years Eve treat.  And yes, they go great with champagne 🙂

 Ginger Sake Shrimp

Ginger-Sake Shrimp


1 1/2 pounds frozen shrimp, shelled, deveined, and cooked

1/4 cup soy sauce

3 ounces ginger root, chopped

1/4 cup vinegar

2 tablespoons sugar

3 tablespoons sweet sake

3 tablespoons thinly sliced green onion


Arrange shrimp in single layer in shallow glass or plastic container.

Heat soy sauce to boiling in 1-quart saucepan; add ginger root. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.

Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.

From Betty Crocker

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