Pan-Fried Shell-On Shrimp in Soy Sauce
A pan-fried seafood treat with an unusual, one-of-a-kind flavor. Shrimp always make a striking appetizer, and used as an ingredient they turn a dish into something special — well beyond the everyday. Spices and soy sauce give this seafood a lovely sweet-and-savory taste.
Julia
Recipe author
Pan-Fried Shell-On Shrimp in Soy Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 %
17 g
Fats 31 %
11 g
Carbohydrates 22 %
8 g
170 kcal
GI:
100
/
0
/
0
- To make these pan-fried shell-on shrimp in soy sauce, first thaw the shrimp. You can do it at room temperature, but the fridge is better — thawing slowly helps them keep their texture and flavor. Rinse the thawed shrimp well in cold water and let them drain. Pat them dry on a paper towel. Peel the garlic, rinse it, and cut it into large slices; don't mince it too fine. Rinse and peel the ginger root and cut it into small pieces. Choose a skillet wide enough that the shrimp sit in a single layer and cook evenly. Heat the olive oil in the pan and add the garlic and ginger. Fry, stirring, over medium heat for 1 minute — this infuses the oil with flavor. Pour in half of the soy sauce and stir. Cook for another minute, then remove the garlic and ginger from the pan. Add the dried shrimp. I used jumbo (king) shrimp; fry them, stirring often, for 4 minutes. For smaller shrimp, 2–3 minutes is enough. Pour in the rest of the soy sauce and stir. The sauce will bubble and coat the shrimp. Add a little salt if you like, but keep in mind that soy sauce is already salty. Fry, stirring often, for another 4 minutes — 3 minutes for smaller shrimp. It's important not to overcook the shrimp, or they'll turn rubbery. Transfer the cooked shrimp to a plate. Just before serving, sprinkle them with lemon juice. Garnish with fresh herbs if you like — it brings out the flavor of the seafood. Serve the fried shrimp as an appetizer. Peeled, they also make a nice addition to a main course; boiled rice or pasta is perfect. You can even use them as a salad ingredient. Either way, this pan-fried seafood treat makes for an original, incredibly tasty dish. Enjoy! Shrimp fried in the shell come out more flavorful, since the shell locks in all the juices and aroma of the seafood. To serve fried shrimp as an appetizer, a dry or off-dry white wine without sharp acidity, an off-dry sparkling wine, or a light lager all pair well — these drinks show off the seafood best. Chill the wine or beer to about 50–54°F (10–12°C) first. At our house, most of the fried shrimp got eaten in happy company with pasta. :)
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Parsley greens - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
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