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Wild Ginger Shrimp from Wild Ginger
Serves 1
Prep time: 20 minutes

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Ingredients:
12 Shrimp
1/4 cup teriyaki sauce
2 tbsp. sesame seeds
1 tbsp. sesame oil
2 tbsp. vegetable oil
1 tbsp. low sodium soy sauce
1 tsp. unsalted butter
1 tbsp. minced garlic
2 tbsp. cooking wine
1/2 cup broccoli
1/2 cup onions
1/2 cup carrots
1/2 cup mushrooms
1/2 cup zucchini

Directions:

Boil the broccoli, onions, carrots, mushrooms, and zucchini until they are soft. Set them aside on a plate.

In a sauté pan, place 1 tbsp. of vegetable oil, 5 tbsp. of teriyaki sauce, 1 tbsp. of sesame seeds, 1/2 tsp. of unsalted butter, 1 tbsp. of cooking wine, and 1 tbsp. of minced garlic and add the vegetables and sauté for about two minutes. Then, set aside this mixture on a plate.

Take another sauté pan, and add 1 tbsp. of vegetable oil, 1 tbsp. of sesame oil, 1/2 tsp. of unsalted butter, 5 tbsp. of teriyaki sauce, 1 tbsp. of sesame seeds, 1 tbsp of low sodium soy sauce, and 1 tbsp. of cooking wine. Add the 12 shrimp and sauté this mixture until the shrimp are thoroughly cooked (for approximately three minutes). Scoop out this mixture and add it onto the plate with the mixed vegetables. Serve with steamed noodles, white rice, or brown rice.

Wild Ginger
632 Hibiscus St
West Palm Beach, FL 33401
(561) 832-8883
Open M-Th. - 11 a.m. - 10 p.m.
Fri-Sat. - 11 a.m. - 11 p.m.; Sundays - 12 p.m. - 10 p.m.

6 Comments

Angela on September 22, 2009 at 9:09

How could you show a photo of that ginger shrimp with the vein still in and we all know what that vein is, in case you don’t it’s their waste. For this reason I would never eat at your restaurant.

Mary on September 22, 2009 at 10:18

Where is the ginger?

Laura on September 22, 2009 at 12:11

Looks delicious. Thanks for sharing. I’ve been looking for an easy Asian-style recipe to try at home and this looks great. Can’t wait to test my own against the restaurants! And Angela, in the video the shrimp look de-veined and yummy to me.

Mariel on September 23, 2009 at 6:13

Yea, where IS the ginger?

Dr. Bob on September 23, 2009 at 8:51

You know… you guys have a point with the ginger. Only thing I can figure is that they named the dish after the restaurant without really considering exactly what they were naming it.

Hooper on September 23, 2009 at 16:57

Looks good, but wouldn’t it be wise to devein the shrimp. The vein is waste product. I don’t want a $25 entree of waste product.

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