I know you probably have an eyebrow raised thinking, “Soda and shrimp? What?” It’s just something my grandma and my parents made when we were growing up. They actually used Sprite to elevate the sweetness of the shrimp while sautéing it on a hot wok. The shrimps would turn bright orange, perfectly cooked and sweet! We would take the head off first then suck the juices from the head (it doesn’t sound appetizing but it absolutely is!) then start peeling the rest of the shells off of the shrimp. With our peeled shrimp, we used our fingers and combined it with a clump of white rice. Then and there, we ate with our hands. This recipe is my version of our childhood favourite shrimp dish.
- head-on shrimps (frozen or fresh)
- 1 can ginger ale
- thumb size fresh ginger
- 1 tsp. garlic paste
- ½ tsp. chili flakes
- salt & pepper
- Wash your shrimps in a bowl (or defrost them)
- (Optional) Start peeling the uncooked shrimp
- Once the shrimps are washed/defrosted/peeled, add half a can of ginger ale into the bowl
- Using a grater, grate the ginger into the bowl (I used a microplane grater)
- Add the garlic paste
- Add the chili flakes
- Season with salt and pepper
- Add the rest of the ginger ale from the can
- Let the shrimps marinade for at least an hour or two before cooking
- After a few hours, take out a wok or a medium size skillet
- Let the pan/wok heat up, medium-high heat
- Add oil once the skillet/wok heated up
- Then start putting the marinated shrimps with the marinade into the skillet/wok
- Cover the skillet/wok for a few minutes then toss the shrimps around so that they get cooked together evenly (leave the cover for 3-4 minutes, toss then put the cover again, etc.).
- Depending on how much shrimp you are cooking, the cooking time varies. I used 2 boxes of frozen shrimps because we had quite a few. The cooking time was around 12-15 minutes. You’ll start to see the shrimps’ colour change over time, so once they start to curl the shrimp is cooked.
You can also use this recipe for grilled shrimps! Squeeze a little lime or lemon over the shrimp tops the dish off. Let me know what you think about this recipe by leaving a comment below!
5 thoughts on “Ginger Ale Shrimp”
I’ve used beer and wine to marinate other meats. I don’t know why I never thought to use such a beverage—let alone soda!—to marinate shrimp before. What a nice idea! Thank you!
Thank you! 😊
Opposite to Seema, I’ve never ever added fizz into my marinades! What kind of flavour does adding pop bring out in these shrimps? So intrigued!
Hey Alice! The pop sweetens the shrimps a bit more. My grandma used Sprite when I was growing up but I decided to go with ginger ale instead. 🙂
Oh yum, and ginger ale is much more Canadian too 😁.