This recipe is an homage to one of the greatest bottles to have ever graced my kitchen:
Japanese 7-Spice Powder.
In case you aren’t familiar with the magic that is Japanese 7-Spice Powder, it’s typically a mixture of several different spices, of which can vary according to recipe/who you talk to. You might have already been introduced to 7-Spice if you’ve ever had that delicious orange powder sprinkled on many a delightfully thrifty sushi roll.
For this recipe I considered my seven spices to be:
orange zest ♦ white sesame seeds ♦ black sesame seeds ♦ red pepper (cayenne) ♦ ginger ♦ black pepper ♦ nori
And I made it for us.
Because if you’re like me and you just ran out of Japanese 7-Spice Powder, this one’s for you.
And if you’re also craving General Tao Chicken at the same time (cause you always are), this one’s for you.
And if you’re able to pass by a bulk store today, this one is definitely for you.
Because there’s nothing standing in your way.
This recipe might look complicated, but I can assure you it isn’t. The basic steps are:
-Cook shrimp + remove;
-Add orange juice + other flavourings to same pan + make a sticky sauce;
-Add shrimp back into sauce. Shrimp is then coated in said sauce.
Pretty soon this will be so easy for you to do and you’ll be trying it with other ingredients. And you’ll also probably start keeping pickled ginger on hand (aren’t you proud of yourself already?)
I think this sauce would also taste amazing with:
Tofu ♦ Meatballs ♦ Chicken breast ♦ Broccoli ♦ Something way more creative.
And I promise it will satisfy all your sticky, salty, sweet, sour cravings. Of course, I still recommend you source a bottle of 7-Spice powder to keep in your cupboard. Because it tastes good on everything – including this recipe.
‘7-Spice’ Shrimp with Pickled Ginger
1 tablespoon neutral oil (i.e. grapeseed, canola etc.)
6-12 shrimp, depending on size of shrimps (thawed if frozen, and peeled)
Juice + zest of 1 orange (should be about 1/3 cup juice + 1 teaspoon of zest)
1 teaspoon honey
1 teaspoon white sesame seeds
1 teaspoon fresh ginger (finely grated or chopped)
1/2 teaspoon black pepper (about 5 grinds of pepper grinder)
1/4+ teaspoon cayenne pepper [Can be adjusted based on your preference, but don’t leave out entirely!]
1/4 teaspoon sea salt
1 teaspoon black sesame seeds
Nori sheet, crumbled [I like using the snack sized sheets that have been toasted + salted]
2 tablespoons green onion, sliced
Cooked white or brown rice (Use the Saveur brown rice method for the best brown rice)
Quick Pickled Ginger (recipe below)
**Before you start the cooking, have ALL your ingredients ready. Have warm rice nearby ready for serving. Have the Quick Pickled Ginger made. While this is important in any recipe, this one happens really fast so you want everything good to go.
- Heat oil over medium heat.
Heat level: shrimp should sizzle when they hit the pan.
- Pat shrimp dry with a paper towel and place in pan.
Cook through. Shrimp are cooked when they are pink all over, and a bit springy.
This doesn’t take long – about 3-4 minutes.
- Remove shrimp from pan and set aside.
- Place pan back on burner turn burner down to medium-low, + add orange juice.
Cook for another 2 minutes. Orange juice should thicken slightly.
- Add honey, then white sesame seeds, fresh ginger, black pepper, cayenne pepper + sea salt.
Stir to combine. Mixture will be fairly sticky
- Once combined, add shrimp back to pan, and heat through.
- Spoon shrimp and orange mixture over cooked rice.
I use a spatula to scrape up all the sticky goodness on the pan.
- Garnish with black sesame seeds and green onion.
I add the black sesame seeds at the end of the dish so they don’t stain the shrimp.
- Serve with Quick Pickled Ginger (recipe below).
Quick Pickled Ginger
1/3 cup sugar (white or cane sugar)
2 teaspoons sea salt
3/4 cup rice vinegar
3//4 cup fresh ginger, thinly sliced
- Bring vinegar to a boil. Stir in sugar and salt, until they are dissolved.
- Place ginger in a glass jar. Carefully pour over hot vinegar mixture.
- Let sit for at least 30 minutes, occasionally stirring ginger. Refrigerate for up to 2 weeks.