I'm really sensitive to spice. How spicy is this?

This is one of those recipes I default to when I'm cooking dinner for someone who may love Thai flavors, but is sensitive to spice. The only spicy ingredient is the ginger, but that's more of a shimmering heat than a full on assault of spice. I'd consider this recipe a 3 out of 10 in terms of heat.

Why did my shrimp overcook?

Was the pan hot enough? I know it seems counterintuitive to blame a lukewarm pan for overcooked shrimp. But if the pan isn't hot, it takes longer to cook the shrimp. They end up essentially boiling in the sauce for too long.

Is the water in this recipe actually necessary?

I use the water to cut the saltiness of the soy sauce and fish sauce. The added benefit is that it creates a proper sauce. This is a wet stir fry! Perfect for spooning over rice. For a drier stir fry, use half the water and back off a bit on the sugar, fish sauce and soy sauce.

Is there a good substitute for the fish sauce?

I'd definitely recommend using fish sauce for this recipe. But for people on plant based diets, there is vegan fish sauce .

Ginger Shrimp Stir Fry

Name: Ginger Shrimp Stir Fry
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Cuisine: Thai
Ingredients: 2 tablespoons neutral cooking oil (i.e. grapeseed or vegetable oil, etc.); 2 cloves garlic, finely chopped; 1/3 cup ginger, cut into thin strips; 1 small onion, finely chopped; 16 large shrimp, peeled and deveined; 1/2 teaspoon ground white pepper; 1/4 cup water; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 1/2 teaspoon granulated sugar; 5 green onions, chopped

Description

My ginger shrimp stir fry smacks with authentic Thai flavors but isn’t crazy spicy. Use fresh ginger for the perfect slow burn.

Ingredients

Units Scale

2 tablespoons neutral cooking oil (i.e. grapeseed or vegetable oil, etc.)
2 cloves garlic, finely chopped
1/3 cup ginger, cut into thin strips
1 small onion, finely chopped
16 large shrimp, peeled and deveined
1/2 teaspoon ground white pepper
1/4 cup water
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon granulated sugar
5 green onions, chopped

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Instructions

Cook the aromatics. In a large wok or deep skillet over high heat, add the vegetable oil, garlic, ginger and onions, and cook for 3 minutes, until the onions have softened.
Cook shrimp and add sauce. Add the shrimp, cook for 30 seconds and add water, fish sauce, soy sauce and sugar. Cook for 2 minutes.
Season and serve. Add the ground white pepper and green onions, toss and cook for 1 minute. Serve with lime wedges and a bowl of rice.

Notes

Keep the leftovers in a storage container and refrigerate for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 371
Sugar: 5g
Sodium: 2124mg
Fat: 15g
Saturated Fat: 11g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1.4g
Protein: 48.8g
Cholesterol: 364.9mg