Fusion Shrimp Scampi

An Asian twist to a classic shrimp scampi.

Submitted by: Sara Tung (125)

Cuisine: Fusion    Dish: Main Dishes    Preparation: Stir Fry
This recipe is: GAPS / SCD, Gluten Free, Low Carbohydrate, No Tree Nuts, Wheat Free


6 servings

Active Time

15 minutes

Ready In

15 minutes


  • 2 lbs jumbo white shrimp, peeled and deveined (leave tails on)
  • 6 cloves garlic, roughly chopped
  • 2 to 3 stalks green onion, diced
  • 3 to 4 dried red chile peppers
  • 3 tbsp ghee
  • 4 tbsp lard
  • 1 pinch ground white pepper
  • 1 tsp salt

Preparation Instructions

  1. Heat 1 1/2 tbsp ghee in large saute pan at medium heat.

  2. Add 1 lb of the shrimp making sure that there is enough space so that all the shrimp lay completely flat. Cook until the bottom side of the shrimp becomes opaque, about 30 seconds.

  3. Turn each shrimp over so they lay flat with the uncooked side down. Cook until bottom side becomes opaque, about 30 seconds.

  4. Once both sides are opaque, stir fry shrimp for about 15 seconds or until middle of shrimp has also turned opaque. Remove the shrimp from the hot pan and set aside.

  5. Repeat the shrimp cooking process with the next batch of shrimp, until all the shrimp has been cooked.

  6. Add lard, green onions and salt to the now empty saute pan and cook on low heat for about 1 minute, allowing the green onions to simmer and caramelize.

  7. Crush the red chile peppers using a mortar and pestle or spice grinder until they are fine flakes.

  8. Add the freshly crushed chile pepper flakes, white pepper and garlic to the pan and cook, stirring for about 1 minute.

  9. Bring the pan to medium temperature and return shrimp to the pan. Stir fry for about 1 minute or until shrimp is heated through and well coated with the garlic oil mixture.

Last updated on 11-06-2012