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Maine Shrimp with Lemon-Ginger Sauce

Maine Shrimp with Lemon-Ginger Sauce

It's last call for Maine shrimp for this year so I grabbed one more bag of these beauties. The season legally extends until the end of May but Mother Nature has other ideas: these little guys come to in-shore waters in the winter and early spring to spawn, but once the eggs have been released – the exact timing of which depends on the weather and water temperature – they depart for deeper waters. That means the end of the catch for another year, since the cost of fuel to chase them to deep water plus the potential for spoilage on a long trip back to market adds up to an unacceptable risk for our fisherman, who all too often operate on a razor's-edge profit margin. This year's mild winter (in these parts) meant a short season for Maine shrimpers. 

This dish, inspired by similar Chinese recipes (did I mention that I lived a block from Boston's bustling Chinatown for twelve years?) is a quick and easy way to take advantage of these sweet little morsels. (Of course, it can be done with other types of shrimp, but I'm loyal to our important wild-caught crop.)

Not only is this a flavorful dish, full of lemony ginger tang, but also it's a really healthy recipe: only 135 calories per serving and 4 (FOUR!) grams of carbohydrates. This is good food for people with glucose-control and calorie-restriction diet requirements – and, as a bonus, it's easy and quick.  

Maine Shrimp with Lemon-Ginger Sauce

Print recipe only.

4 servings


  • 1 pound Maine shrimp (headless, peeled weight)
  • 4 tablespoons chicken or shrimp broth
  • 3 scallions, cut in threads
  • 1" ginger minced
  • Zest and juice of 1 lemon
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
  • 1/4 cup frozen peas or shelled edamame
  • Salt and hot sauce, to taste


1. Wash the shrimp and dry them well. Sprinkle lightly with salt.  

2. Place 1 teaspoon olive oil in a heavy pan on high heat. When the pan is about to start smoking add the shrimp in one layer and allow them to cook undisturbed for 1 minute. Turn and cook another 30 seconds and then remove to a side plate. 

3. Add the broth to the same pan, on medium heat. Add the ginger, zest, lemon juice and most of the scallion threads. Give the dissolved cornstarch a stir and mix it into the broth. Add the peas or edamame. Simmer for about 2 minutes, stirring, until the sauce thickens slightly.

4. Add the shrimp back to the pan and cook for another minute, stirring. Correct the seasoning, 

Mound the shrimp in a serving bowl and garnish with the remaining scallion threads. Serve immediately.  

Nutritional Estimate: 4 Servings. Per serving: 135 Calories; 4 g Total Carbs; 0 g Dietary Fiber; 0 g Sugars; 1 g Fat; 172 mg Cholesterol; 202 mg Sodium; 24 g Protein. Weight Watchers: 3 points.

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Stephen- Is there a CSF (Community-Supported fishery) in your area? Ours comes out of Gloucester and is run by the Gloucester Fishermens Wives Association, under the aegis of NAMA. If you don't have one, maybe you'd like to organize one. This past season of the freshest imaginable fish that I didn't have to catch myself, combined with the knowledge that I am helping maintain sustainable marine harvesting levels, has been an exhilarating experience.

Hi Jane...

Thanks for visiting and taking the time to leave your note.

Yes, there is a CSF in Maine -- the Port Clyde Fresh Catch ( ) and in fact the shrimp in the photo came from the Port Clyde cooperative (though I bought them retail from a PCFC rep who brings fish to our winter Farmers Market).

Best, Stephen

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