Marinating shrimp. Recipes for marinated shrimp. In garlic sauce

08/20/2020 Category: Digital

Korean marinated shrimp is a spicy dish that will amaze even the most capricious critic.

Choose fresh shrimp. You can purchase frozen. But be sure to look at the label. There shouldn't be

be labeled “boiled and frozen.” When marinating shrimp, seafood will become tasteless and rubbery. Yes, and you need to defrost it correctly. Not in the room, but in the refrigerator. And not just carelessly throw them into a bowl, but spread them out in a colander, placing the last ones in a deep bowl. So that the liquid, when draining, does not come into contact with seafood.

Marinated shrimp recipe

First, you should understand the list of necessary products, and only then begin to study the very essence of cooking. You must evaluate whether all products are easy to purchase.

The main component is, of course, shrimp, with a total weight of one kilogram. Half a glass of oil (vegetable). Although you can replace it with olive oil if someone prefers it more. 2 tablespoons each of liquid natural honey and vinegar (preferably rice). Use 2 times more soy sauce. But you only need 1 spoon of sesame oil. It will add that very touch of “Korean” spicy dishes.

Seasonings you will need: garlic (a couple of cloves are enough), lemongrass - just 1 stalk is enough. And for a spicy kick, use a Chinese spice blend. For example, “5 spices”. It contains the entire “bouquet” of necessary oriental tastes and aromas.

Now we can talk about the cooking process itself.

Start by clearing the sea inhabitants of their shells. Don't forget about the intestinal vein. Do not leave her under any circumstances. Pour oil (vegetable or olive) into the frying pan. Quickly, no longer than 20 seconds, fry the shrimp on both sides. You can't overcook it. Otherwise they will become “rubbery”. Now you need to find your slotted spoon. And use it to remove fried shrimp from the oil. By the way, do not pour out the oil itself. Pour into another bowl. You will still need it.
Now take a frying pan. It should not only be clean, but also dry. Therefore, you will most likely need other utensils to speed up the cooking process. Dry the heads and shells on it until red.
Now start the marinade. Remember the oil the shrimp were fried in? Now his “star turn” is in the kitchen. Pour sauce (soy) and sesame oil into it. Also stir in all the necessary honey. And pour the resulting liquid over the newly dried shells. Also pour in a glass of water. And boil the resulting mixture over low heat for a quarter of an hour. No need to bring to a high boil. Let it “bubble” slightly.
Now strain the marinade. Shells will no longer be needed. They “gave” everything they could. Feel free to add vinegar. Remember sorghum? Crush him. Do the same with garlic. Add them to the marinade. And return the saucepan to the fire. Let it boil again. Strain again.
Sterilize the jars. At their bottom you need to throw the same sorghum and garlic. Place shrimp on top. And boil the marinade for the third time. Let it sit for a while and pour into jars. Now seal the lids tightly, turn them over and send them to cool. Day “upside down” and the shrimp are ready!

Quick marinated shrimp recipe

Korean marinated shrimp can be prepared quickly. No need to wait a day or roll it in jars.

Take a little over half a kilo of shrimp (already peeled). 3 lemons, 2 onions, 1 large pepper (bell pepper), a couple of cloves of garlic, a spoonful of honey or sugar. A spoonful of capers (pickled) and mild mustard. To spice up the dish, use chili paste. A teaspoon is quite enough. Half a glass of sweet white wine and a couple of tablespoons of grape vinegar are excellent additions to the marinade. Of course, salt. For greens, take cilantro.
Wash and peel the main ingredient if the shrimp are still in their shell. Cook for two to three minutes in boiling salted water. Remove with a slotted spoon, leave in a colander to drain and cool.
Now let's deal with the marinade. Start with the onion. Cut it into rings. Place in a deep bowl. Do the same with pepper. Don't forget to wash it thoroughly and remove all the seeds. Throw to the bow. Let's move on to lemons. After washing and drying thoroughly, cut into slices. Place in the same place as the onions and peppers.
Let the capers “appear” in the bowl. Add chopped chili and garlic there. Pour in all liquid ingredients (including honey or sugar). And squeeze the juice of the remaining 1 lemon. Mix everything. Cut the greens. And send the boiled seafood to the miracle marinade. Move everything carefully. Let the flavors “mix”, creating a real taste of heat and spice.

Cover tightly. Place in the refrigerator to soak. One hour will be enough. The shrimp will absorb all the deliciousness of the spices. If you leave the shrimp in the “Korean sauce” overnight, the taste will become even more rich and refined. But if you need to quickly get there before guests arrive, then an hour is enough. Friends and “unexpected” (or even welcome) guests will be absolutely delighted with such a snack with an “oriental” flavor.

To cook shrimp, they are first soaked in a marinade. Marinating is the best way to make them melt in your mouth, juicy and tender. There are a huge number of ways to marinate shrimp. When pre-marinated, seafood meat becomes more nutritious and easier to digest in the digestive tract. The marinade envelops the meat, preventing the juice from leaking out during cooking, and prevents it from burning. Thanks to this, marinated shrimp will be not only tasty, but also healthy. All you have to do is choose the right marinade for the shrimp and the marinated shrimp recipe will turn out perfect.

Marinated shrimp recipe

Marinated shrimp will turn out very tasty if you follow all the steps in the recipe; their taste will leave almost no one indifferent. You can serve them as a separate snack or make salads. Shrimp prepared according to this recipe is ready to eat, even without additional frying.

For preparation you will need:

about 1 kg of peeled shrimp;
100 ml sunflower oil without a specific odor;
50 g salt;
50 ml soy sauce;
a tablespoon of sugar;
half a small spoon of paprika;
half a red hot pepper;
a small spoon of grain mustard;
2 large spoons of wine or apple cider vinegar;
half a teaspoon of turmeric;
4 cloves of garlic.

How to marinate shrimp:

Pour 1 liter of water into a suitable container, dissolve the salt, boil for a couple of minutes, cool slightly. Then pour this mixture over the shrimp and leave for 30 minutes. When the time is up, drain the seafood in a colander.
In a separate bowl, combine soy sauce, 50 ml of water, butter, sugar, spices. Place everything on low heat and bring to a boil, stirring constantly.
Place the prepared seafood in a bowl, sprinkle with vinegar, then spread out the chopped garlic and pour over the marinade so that it does not have time to cool, stir.
Marinate the shrimp for half an hour, cover with cling film and put in the refrigerator.

Grilled shrimp recipe

The taste of grilled seafood depends very much on what it is marinated in. To better soak the crustaceans in the marinade, place them tightly in a deep bowl and fill with aromatic liquid. If you have a vacuum machine, the process is greatly simplified. In special bags, place as many crustaceans in one layer as will fit, and add 1 tbsp. l. marinade This is enough for the liquid to completely envelop each shrimp. Pre-cooked seafood should not be fried for too long: the meat will become rubbery and lose its taste.

Grilled shrimp in lemon and basil marinade

Time: 1.5 hours.
Calorie content of the dish: 92 kcal/0.1 kg.
Purpose: snack.
Cuisine: Mediterranean.
Difficulty: easy.

Traditional Italian spices perfectly complement the taste of seafood; you can add fresh lemon balm leaves to them. To prepare the marinade, olive oil labeled extra virgin is better: it has a strong aroma and is rich in beneficial substances.

Ingredients:

lemon – 2 pcs.;
fresh basil – 1 bunch;
dried lemon balm - 1 tsp;
olive oil – 40 ml;
chilled king prawns – 300 g;

Cooking method:

Wash one lemon, divide in half, squeeze the juice through a sieve.
Rinse the basil with cold water, remove the stems and chop finely.
Mix lemon juice, chopped basil, olive oil, lemon balm, stir.
Rinse seafood with boiled water and soak in aromatic oil. Leave to marinate for 1 hour.
Wash the second lemon thoroughly and wipe. Cut into thin half rings.
Preheat the grill or use a special grill with a frying pan.
Place seafood in a row, fry for 5 minutes, allow dark grill marks to appear.
Turn over and fry the other side until red-orange.
For a beautiful presentation, garnish the prepared crustaceans with lemon rings.

With lime

Time: 60-70 minutes.
Number of servings: 5 persons.
Purpose: snack.
Cuisine: Mediterranean.
Difficulty: easy.

If you want to make an unusual snack for beer, fry large spicy tiger shrimp on the grill with pepper and ginger. When grated, ginger root breaks down into juice, puree and hard fibers: they can be removed by rubbing the mass through a sieve. Remember that crustacean meat is very tender and easily dries out during long-term heat treatment. To avoid this, fry both sides of the shrimp for no longer than 5 minutes.

Ingredients:

lime – 3 pcs.;
chilled tiger prawns – 0.5 kg;
chili pepper – 1 pc.;
olive oil – 50 ml;
ginger root – 20 g.

Cooking method:

Wash the limes and dry them. Cut two citrus fruits in half, squeeze out the juice, strain to get rid of the pulp.
Carefully cut the pepper lengthwise, remove the seeds, and cut off the stem. Finely chop the pulp.
Peel the ginger root and chop using a grater.
Cut the remaining lime into thin rings.
Combine ginger, pepper, lime juice, oil. Stir, pour over seafood, leave to marinate for 30-40 minutes.
Grill until orange and dark grill marks appear on both sides. Garnish with lime.

With white wine

Time: 1.5-2 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 97 kcal/0.1 kg.
Purpose: snack.
Cuisine: Portuguese.
Difficulty: easy.

Delicious grilled king prawns in wine sauce are perfect as a lunch appetizer. Serve them with crispy vegetables fried in a wok, cold salad, garlic croutons, or garnish with lemon and lime slices. To check the readiness of the wine sauce, smell the steam rising above it: it should not smell of alcohol. If desired, you can remove the fried onions and spices from it using a colander. Otherwise, they may burn during further frying.

Ingredients:

white table wine – 200 ml;
shallots – 50 g;
garlic – 2 teeth;
butter – 50 g;
dried thyme – 1 pinch;
chilled king prawns – 0.5 kg.

Cooking method:

Peel the onion from dry husks, remove the ends. Chop into medium cubes.
Heat a frying pan, melt the butter. Add onion and dried thyme. Fry until golden brown.
Pour in the wine and let the alcohol evaporate.
Cool the resulting sauce and pour it over the seafood. Marinate for one hour.
Grill shrimp for 4-5 minutes on both sides.

With ginger

Time: 50-60 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 90 kcal/0.1 kg.
Purpose: snack.
Cuisine: Japanese.
Difficulty: easy.

Spicy grilled seafood, based on Japanese cuisine, is popular in Asian restaurants. They are served with a side dish of boiled rice, buckwheat soba noodles, and fried or fresh vegetables. Mustard in the marinade recipe can be replaced with natural or dried wasabi, if available. Remember that the longer seafood is marinated, the spicier it will become.

Ingredients:

soy sauce – 30 ml;
olive oil – 2 tbsp. l.;
Teriyaki sauce – 2 tbsp. l.;
garlic – 2 teeth;
ground dried ginger – 1 tsp;
mustard – 1 tsp;

Cooking method:

Peel the garlic from dry husks and press through a press.
Mix soy sauce, teriyaki, mustard, garlic, ginger. Mix thoroughly and pour marinade over crustaceans.
Marinate for 30 minutes.
Grease the grill or barbecue grate with olive oil. Fry seafood until orange-red and dark stripes appear on both sides.

Spicy with mustard and orange

Time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 93 kcal/0.1 kg.
Purpose: snack.
Cuisine: Mediterranean.
Difficulty: easy.

Tender spicy shrimp on the electric grill are very tasty. The evenly heated double working surface of the device, greased with butter, will quickly and easily fry crustaceans. To prevent the spice pieces from drying out or burning during heat treatment, additionally soak the seafood in soy sauce, which will wash away excess spices.

Ingredients:

orange – 1 pc.;
garlic – 3 teeth;
mustard – 1 tsp;
butter – 30 g;
soy sauce – 30 ml;
dried thyme – 1 pinch;
chilled king prawns – 400 g.

Cooking method:

Wash the orange, cut in half, squeeze the juice through a sieve.
Remove the zest from one half using a grater.
Peel the garlic cloves and press through a press.
Combine orange juice, zest, mustard, thyme, soy sauce, garlic. Mix using a blender.
Pour marinade over seafood. Leave in the refrigerator for an hour.
Grease the surfaces of the electric grill with butter. Add marinated crustaceans.
Fry for 3-4 minutes, covered with a folding frying surface.

Shrimp skewers in bacon

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 134 kcal/0.1 kg.
Purpose: snack.
Cuisine: American.
Difficulty: medium.

Tender skewers of shrimp and bacon can be prepared at a picnic, at the dacha, or offered to guests as an unusual snack with beer. Remember that seafood cannot be boiled for a long time: the meat will become tough, losing most of its liquid. Wrap the bacon around the kebabs as tightly as possible - this way it will not be deformed too much during frying, and the finished dish will be more convenient to eat. In addition to the main course, you can serve dry-cured sausage or a cheese plate.

Ingredients:

bacon - 16 slices (160-180 g);
chilled tiger shrimps – 16 pcs.;
honey – 1 tsp;
orange – 1 pc.;
soy sauce – 30 ml;
cheddar cheese – 50 g.

Cooking method:

Place the crustaceans to cook in boiling water for 1-2 minutes.
Wash the orange, cut in half, squeeze the juice through a sieve.
Combine honey, soy sauce, orange juice, stir.
For boiled shrimp, remove the head, limbs, upper part of the shell, and leave the tip of the tail. Open the backs with a longitudinal cut and remove the insides. Pour over the prepared marinade for an hour.
Finely grate the cheese.
Wrap seafood in slices of bacon and pierce with wooden skewers.
Fry the kebabs over the coals for 15 minutes. Sprinkle with grated cheese before serving.

On skewers with vegetables

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 83 kcal/0.1 kg.
Purpose: snack.
Cuisine: Italian.
Difficulty: medium.

Tender vegetable skewers will turn out well on the grill over hot coals. To prevent the vegetables from burning, turn the skewers over occasionally. It is best to serve the sauce for grilled shrimp chilled to 12-15 °C, laid out on separate serving plates where it will be convenient to dip the kebabs.

Ingredients:

peeled king prawns – 300 g;
zucchini – 200 g;
red onion – 100 g;
tomato – 200 g;
cherry tomatoes – 100 g;
eggplant – 200 g;
tomato paste – 5 tbsp. l.;
lemon – 1 pc.;
shallots – 50 g;
butter – 50 g;
fresh basil – 1 bunch.

Cooking method:

Set the seafood to defrost under a gentle stream of cool water.
Wash zucchini, tomatoes, eggplant, remove ends. Cut the vegetables into thick rings.
Rinse the cherry tomatoes and cut them in half.
Clean the crustaceans and remove the entrails.
Thread vegetables onto long wooden skewers, alternating them with seafood. Cover the ends of the skewers with cherry tomato halves.
Fry the kebabs over the coals for 10-15 minutes.
Peel the shallots and remove the ends. Chop into small cubes.
Heat a frying pan, add butter and chopped onion. Fry until golden brown.
Add 2 tbsp to the sauce. l. boiled water, add tomato paste. Cover with a lid and reduce heat.
Rinse the basil with cold water, remove the stems and chop finely. Add to tomato sauce. Simmer for 10 minutes, cool.
Wash the lemon, cut in half, cut into slices.
Serve the kebabs with lemon wedges and portions of the prepared sauce.

Discuss

Grilled shrimp - step-by-step recipes for preparing marinade and frying in a frying pan, electric grill or coals

Shrimp, like other seafood, is perhaps the most interesting thing that can be cooked using the grill.

If the heat is good, the shrimp will bake in a matter of minutes. Before this, it is customary to lightly marinate them, adding heat, sweetness or spice. Grilled shrimp are then fried on skewers or simply laid out on the surface of the device.

Let's take a closer look at how this happens.

Wine based

The advantage of this recipe is that you can choose any shrimp to your taste, peeled or not, large or small, and you can also combine different ones to decorate the dish.

Wine will add piquancy to the shrimp and make the taste more refined.

For preparation you need:

750 g shrimp;
salt;
4 cloves of garlic, cut into slices;
ground black pepper;
6 – 8 sprigs of dill;
200 ml dry white wine;
oil for frying, it is better to use olive oil;
lemon for serving.

How to marinate shrimp with wine:

Before frying, the shrimp are marinated in wine with salt, garlic and pepper, and we also add sprigs of dill. It is better to wait longer so that the meat has time to soak in the delicious, spicy marinade. To do this, it is recommended to leave the entire preparation in the refrigerator for a couple of hours.
Remove the meat from the marinade, peel off the garlic and dill, and dry with napkins or a paper towel.
Pour olive oil into the pan and wait until the surface heats up.
Fry seafood in batches - each shrimp should be well fried. After each batch, change the oil to fresh one. The shrimp meat is fried quickly - a minute on each side.

It is recommended to serve the finished dish with lemon, cut into slices. It is quite easy to prepare, but it turns out very tasty, suitable for a festive table. Despite the rather high cost, this seafood is so healthy that it’s worth treating yourself to this delicacy from time to time.

In lemon juice

Shrimp marinated with lemon juice is perfect for the holidays. This is a delicious and simple snack.

For preparation you need:

celery stalk, cut into large pieces;
1 red onion, thinly sliced;
lemon, cut into thin slices;
450 g raw peeled shrimp;
dill;
half a glass of apple cider vinegar;
half a glass of olive oil;
a quarter of hot red pepper, cut into small pieces;
thyme sprigs;
garlic clove;
capers with marinade - 2 large spoons;
2 tablespoons grainy mustard.

Preparation:

Mix celery, half the onion, half the lemon, salt in a large saucepan, dilute everything with 4 glasses of water.
Bring the mixture to a boil, cover with a lid, reduce heat to low, and simmer for 5 minutes.
Now you should add the shrimp, then immediately remove the pan from the heat and cover with a lid.
Leave to stand for 5 minutes until the meat turns pink, and then drain the broth.
Place a dill inflorescence at the bottom of a liter jar, then layer the seafood, the remaining lemon, onion, thyme, garlic, capers and mustard.
Separately, mix vinegar and olive oil in a glass - they will flake off, pour them into a jar with shrimp. It is necessary that the composition completely covers them. If this does not happen, you can add oil directly into the jar.
Close the jar with a lid and marinate in the refrigerator for at least 24 hours.
After this, the shrimp will turn into an exquisite, delicious appetizer.

The end result is a simple and very tasty dish. Marinating adds refinement to the taste. Prawns prepared in this way will help diversify both everyday and holiday menus.

Korean with soy sauce

Soy sauce goes well with any seafood. This is an interesting and delicious shrimp marinade recipe with soy sauce and spices. The sauce emphasizes the unusual taste and tenderness of seafood meat.

For the recipe you need:

half a kilo of peeled shrimp;
5 large spoons of soy sauce;
3 large spoons of olive oil;
grated ginger root; (how much? A tablespoon)
4 cloves of garlic;
lemon juice;
starch;
cilantro, chili pepper, salt.

How to marinate shrimp for frying in a pan:

Mix soy sauce with 2 chopped garlic cloves, add finely chopped cilantro.
You need to marinate the shrimp in this mixture for 15 minutes before frying.
Heat olive oil in a frying pan and fry 2 more chopped garlic cloves, pepper, then fry seafood for 3 minutes on each side.
Place the seafood on a prepared plate, and pour the shrimp marinade into the pan for frying in a pan with soy sauce, add lemon juice, salt and bring to a boil. Place the meat in the sauce and cook for no more than 1 minute.

Before serving, you can garnish the dish with cilantro for flavor. It will fill the seafood with flavor and make it even more appetizing. These shrimps will become a real traditional dish for holidays and family dinners.

Fried king prawns

Fried king prawns are a finger licking dish!

What you will need:

king prawns – 1 kg;
garlic – 1 head;
oil – 3 tbsp. spoons;
lemon – 1 pc.;
salt;
pepper.

Thaw the shrimp in warm (but not hot) water, then pat dry with a paper towel to remove excess moisture.

Heat the oil in a frying pan, and then place the shelled and heads-cleaned king prawns into it. Fry them over high heat until all the moisture has completely evaporated. You will understand this when the shrimp curl into rings.

After this, add your favorite spices, salt, and also add chopped garlic. Mix well and fry for another 3-5 minutes with the lid closed. Finished shrimp are sprinkled with lemon juice.

For grilling

Grilled shrimp are not only tasty, but also healthy. They are prepared in this way very quickly, the main thing is to learn how to grill them, and also, which is very important, to properly marinate them first.

For preparation you need:

1 kg shrimp;
a third of a glass of olive oil;
a quarter of a glass of tomato sauce;
2 large spoons of wine vinegar;
fresh basil, finely chopped;
3 cloves of garlic;
salt, ground pepper.

Preparation:

First you need to properly defrost the seafood. Place the shrimp in a sieve so that the thawing is gradual and they do not submerge in the resulting water.
For the marinade, you need to prepare a large bowl, mix vinegar, oil, tomato sauce, finely chopped garlic and basil in it. Then add salt and pepper.
The marinade for fried shrimp is poured over the meat and left for 1 hour in the refrigerator. It is recommended to cover the bowl with cling film or a lid to prevent foreign odors from penetrating inside.
Remove the shrimp and thread onto skewers, brushing with a little olive oil for an appetizing look.
The skewers are placed on the grill and fried on both sides until cooked through.

The taste of marinated grilled seafood will not leave anyone indifferent. In addition, all useful elements are preserved in meat.

For the barbecue

It doesn’t take long to cook shrimp using a grill; their aroma will delight your guests, but before frying it is important to properly marinate and prepare the seafood.

To cook shrimp marinated in soy sauce on the grill you will need:

1 kg peeled shrimp;
basil and dill;
50 ml soy sauce;
100 ml pomegranate juice;
50 ml tartar sauce;
half a pod of hot pepper;
4 cloves of garlic;
40 ml sesame oil;
30 g brown sugar.

Preparation:

Mix soy sauce with juice, tartar sauce, sesame oil, sugar, chopped garlic, and pepper in a small container. The marinade is heated over low heat; it must be stirred constantly until the sugar is completely dissolved. Then remove from heat and cool.
Pour the resulting spicy marinade for shrimp on the grill over the seafood and let it stand for 1 hour in a cool place. Long marinating will not harm the dish at all.
The shrimp are strung on skewers or, if desired, placed on a wire rack. Fry on moderately heated coals for one and a half minutes on each side.
Shrimp marinated in soy sauce with garlic and spices, served with finely chopped dill and basil.

Cooking marinated shrimp on the grill does not take much time, but the result will be amazingly tasty. Already during the frying process, you can enjoy the appetizing, incomparable aroma. You can serve seafood with sour cream and garlic sauce, which will add even more piquancy and unique taste.

Shrimp pasta in creamy sauce - classic recipe

All you need is a surprisingly simple set of ingredients to cook shrimp in a creamy pasta sauce the traditional way.

Ingredients:

Heavy cream – 300 g;
Peeled shrimp – 500 g;
Olive or refined vegetable oil – 50 g;
Garlic – 3-4 cloves;
Pasta or pasta from durum wheat – 400 g;
Basil;
Salt.

How to cook:

You can take classic pasta or other pasta, the main thing is that they are of the highest quality durum. Cook them for about 7-8 minutes, until slightly undercooked and elastic, then pour them into a colander.
Pour oil into a frying pan and heat it up, add finely chopped garlic to lightly fry. Remove the frying pan from the heat.
Fry the peeled shrimp until soft golden brown in another frying pan and also set aside.
Next, pour the cream into the frying pan with the fried garlic, add basil, salt, mix well and simmer over low heat until the mixture thickens.
Carefully pour the fried shrimp into the thickened sauce and simmer in the creamy mixture for a few more minutes.
The shrimp in cream sauce can be added immediately and mixed into the pasta, or the pasta can be plated and poured over portions.

The classic recipe uses a fairly small set of ingredients, but the taste is still delicious. At your discretion, you can add more spices and herbs, mushrooms or tomatoes to the shrimp.

Chinese marinated shrimp: affordable exotic

Seafood has a special place in Chinese cuisine. They are fried, pickled, baked and boiled. The combination of seasonings characteristic of this region - soy sauce and rice vinegar - gives the dishes a special taste.

Ingredients:

fresh large unpeeled shrimp – 1 kg;
natural soy sauce – 130-140 ml;
rice vinegar (you can use regular vinegar) – 50 ml;
cane sugar – 60 g;
fresh ginger – 2 cm;
refined vegetable oil – 250 ml;
2 medium-sized limes or 1 lemon;
if desired, take 2 tbsp. l. sesame oil.

Preparation:

remove the shells from the shrimp and fry them in a dry cast-iron frying pan until golden brown, put them in a jar;
cut the ginger into cubes and put it in a jar, squeeze the lime or lemon juice into it;
prepare the marinade - mix soy sauce, rice vinegar, sugar and oil, heat the mixture, you can add a little water;
Pour the hot marinade over the shrimp and refrigerate for 3-5 days.

The finished dish is served with boiled rice or vegetables.

Marinating is an excellent solution for those who don’t really like seafood. It gives a subtle and unusual taste. Shrimps, marinated in different ways, pleasantly diversify both everyday and festive menus.

Hello, curious readers of my blog. Seafood in our country has always been considered a delicacy. They are valued for their amazing taste and beneficial properties. Most often I just boil them with salt and then add them to salads. But if you want a really tasty dish or an exquisite picnic treat. Then you will have to prepare a marinade for the shrimp. There is nothing complicated here - I’m sure you will succeed at the highest level