{"slug":"spiced-ginger-shrimp-with-burst-tomatoes","collection":"recipes","is_recipe":true,"visibility":"public","title":"Spiced Ginger Shrimp with Burst Tomatoes","description":"Garam masala and fresh ginger-marinated shrimp seared with blistered cherry tomatoes and finished with butter and lime for a quick, fragrant weeknight dish.","body_md":"## Source\nhttps://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes\n\n## Ingredients\n- 2 teaspoons garam masala\n- 1½ teaspoons finely grated fresh ginger\n- 2 garlic cloves, minced or finely grated\n- 3 scallions, thinly sliced, greens and whites separated\n- ¾ teaspoon kosher salt, plus more to taste\n- ¼ teaspoon black pepper\n- 450g (1 pound) extra-large shrimp, shelled and deveined\n- 15ml (1 tablespoon) extra-virgin olive oil\n- 180ml (¾ cup) small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes\n- 28g (2 tablespoons) unsalted butter\n- Fresh lime juice\n- Fresh mint leaves, torn, for garnish\n\n## Method\n### Prepare Shrimp\n1. In a medium bowl, combine:\n    - garam masala\n    - ginger\n    - garlic\n    - scallion whites\n    - ½ teaspoon salt\n    - ¼ teaspoon pepper\n2. Add the **shrimp** and toss well to coat.\n\n### Cook Tomatoes\n1. Heat a large skillet over **high heat**, then add the **oil**.\n2. Add the **tomatoes** and **¼ teaspoon salt**.\n3. Cook until the whole tomatoes burst and the halved ones start to wrinkle, **about 2 minutes**.\n\n### Finish\n1. Add **shrimp mixture** and sauté for another **2 to 4 minutes**, turning the shrimp, until they are pink all over.\n2. Gently stir in **butter** and cook for another **minute**, until the shrimp are cooked through\n3. Remove from heat and add a squeeze of **fresh lime juice**.\n4. Taste and add more salt and spices, if needed.\n5. Garnish with mint and scallion greens and serve immediately.\n\n\n## Notes\n\n- **Mint added to the ingredient list (2026-07-30):** the final step says \"garnish with mint and scallion greens\", but mint appeared nowhere in the list — a herb you have to buy, discovered at the moment of plating. It is now listed **unquantified**, in the same form as the lime juice, because neither the step nor anything else on the page states an amount and the NYT source is paywalled and could not be checked. Buy a small bunch; use it to taste.\n- **Metric-first conversions (2026-07-30):** the shrimp (450g), oil (15ml), and butter (28g) were given in US units only. The spice teaspoons are left as spoons per house style — nobody weighs 2 teaspoons of garam masala.\n- **Prose fixes (2026-07-30):** the heading typo \"Prepair\"; the fractions in the steps written as 1/2 and 1/4 where the ingredient list uses glyphs; and \"Add shrimp and toss well\", which sat outside the numbered list as a stray paragraph and now reads as step 2 of Prepare Shrimp. No quantity or time changed.\n- **Unresolved, and worth checking when you next cook this:** the tomatoes are given as a volume, \"180ml (¾ cup)\", where the house standard asks for purchase weight — and ¾ cup is light against 450g of shrimp, enough that a **pint** may have been intended. Settling it needs the NYT original, which is paywalled and could not be fetched, so the figure was left exactly as transcribed rather than adjusted on a hunch. If you have the source to hand, confirm it.\n- **Parser fix (2026-07-30):** the ginger line was written \"1 ½ teaspoons\" with a space between the whole number and the fraction glyph, which the ingredient parser read as a quantity of **1**, silently dropping the half — so scaling the recipe scaled 1 teaspoon of ginger, not 1½. Closed up to \"1½\". The amount is unchanged; only the spacing was.\n- **Not a vegetarian dish**, and correctly carries no vegetarian theme — shrimp counts as meat by this household's line.\n","draft":false,"servings":"2","prep_time":"10 minutes","cook_time":"10 minutes","total_time":"20 minutes","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes","created_at":"2021-12-17T00:00:00Z","updated_at":"2026-07-30T22:37:35.405712Z","categories":["Main"],"tags":["Curry","Garam Masala","Shrimp"],"methods":["Stove-Top"],"ingredients":[{"section":"","items":["- 2 teaspoons garam masala","- 1½ teaspoons finely grated fresh ginger","- 2 garlic cloves, minced or finely grated","- 3 scallions, thinly sliced, greens and whites separated","- ¾ teaspoon kosher salt, plus more to taste","- ¼ teaspoon black pepper","- 450g (1 pound) extra-large shrimp, shelled and deveined","- 15ml (1 tablespoon) extra-virgin olive oil","- 180ml (¾ cup) small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes","- 28g (2 tablespoons) unsalted butter","- Fresh lime juice","- Fresh mint leaves, torn, for garnish"],"parsed":[{"raw":"- 2 teaspoons garam masala","qty":2,"unit":"tsp","item":"garam masala"},{"raw":"- 1½ teaspoons finely grated fresh ginger","qty":1.5,"unit":"tsp","item":"finely grated fresh ginger"},{"raw":"- 2 garlic cloves, minced or finely grated","qty":2,"item":"garlic cloves","prep":"minced or finely grated"},{"raw":"- 3 scallions, thinly sliced, greens and whites separated","qty":3,"item":"scallions","prep":"thinly sliced, greens and whites separated"},{"raw":"- ¾ teaspoon kosher salt, plus more to taste","qty":0.75,"unit":"tsp","item":"kosher salt","prep":"plus more to taste"},{"raw":"- ¼ teaspoon black pepper","qty":0.25,"unit":"tsp","item":"black pepper"},{"raw":"- 450g (1 pound) extra-large shrimp, shelled and deveined","qty":450,"unit":"g","item":"extra-large shrimp, shelled and deveined"},{"raw":"- 15ml (1 tablespoon) extra-virgin olive oil","qty":15,"unit":"ml","item":"extra-virgin olive oil"},{"raw":"- 180ml (¾ cup) small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes","qty":180,"unit":"ml","item":"small cherry tomatoes, preferably yellow Sungold tomatoes"},{"raw":"- 28g (2 tablespoons) unsalted butter","qty":28,"unit":"g","item":"unsalted butter"},{"raw":"- Fresh lime juice","item":"Fresh lime juice"},{"raw":"- Fresh mint leaves, torn, for garnish","item":"Fresh mint leaves, torn, for garnish"}]}],"servings_int":2,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:38:24.061787Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}