Shrimp with Rice Vinegar Dipping Sauce

To boost the shrimp flavor, shell and devein the shrimp after boiling them.

Plus: More Seafood Recipes and Tips

  • Servings: MAKES 2 DOZEN

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  • 1/2 cup rice vinegar
  • 1/2 cup water
  • One 4-inch piece of lemongrass, inner white bulb only, cut into strips
  • One 1-inch piece of fresh ginger, peeled and cut into matchsticks
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 1/4 teaspoon crushed red pepper
  • Pinch of kosher salt
  • Pinch of sugar
  • 24 medium shrimp (about 3/4 pound), shelled but with tails left intact, then deveined

How to make this recipe

  1. In a small nonreactive saucepan, combine all of the ingredients except the shrimp and bring to a boil. Transfer to a bowl and let cool, then refrigerate until chilled or for up to 1 day.

  2. Prepare an ice water bath. Cook the shrimp in a medium saucepan of boiling salted water, stirring occasionally, until pink, about 2 minutes. Drain the shrimp and plunge into the ice bath; drain again and pat dry. Transfer the shrimp to a platter and serve with the dipping sauce.

Contributed By Published June 1998

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