Go Back

Asian-Style Shrimp Scampi

This Asian-style shrimp scampi recipe is a scampi with an Asian twist.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine asian, Chinese
Servings 4 people
Calories 1592.6 kcal

Equipment

  • 1 Large Pot For cooking spaghetti
  • 1 Large Skillet For searing shrimp and preparing sauce
  • 1 Chef's knife For mincing garlic and chopping green onions
  • 1 Cutting Board For ingredient preparation
  • 1 Tongs For handling shrimp and spaghetti

Ingredients
  

Main

  • 1 8 ounce package dry spaghetti
  • 2 tablespoons peanut oil
  • 16 jumbo shrimp peeled and deveined
  • ½ cup dry sherry
  • 4 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger paste
  • ½ cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon unsalted butter
  • 1 lime juiced
  • 2 green onions chopped
  • 1 tablespoon toasted sesame seeds

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side; transfer to a plate.
  • Add sherry, garlic, sesame oil, and ginger paste to the skillet; cook until fragrant, about 2 minutes. Add broth, soy sauce, and Sriracha; cook for 4 minutes. Add butter; cook until melted, about 1 minute.
  • Return shrimp to the skillet; cook 4 minutes. Off heat, stir in lime juice.
  • Divide spaghetti among 4 plates; top with shrimp scampi. Garnish with green onions and sesame seeds.

Notes

For optimal flavor and texture, avoid overcooking the shrimp; they will become rubbery. Sear them quickly until just opaque, as they will finish cooking when returned to the sauce. Ensure garlic doesn't burn, as it will turn bitter. Freshly minced ginger can be used for a more vibrant flavor profile than paste. The sherry deglazing is key for depth. Taste and adjust the Sriracha and lime juice at the end to balance the sweet, spicy, and tangy notes. A final sprinkle of fresh cilantro could add an extra layer of freshness and color.