Ginger Shrimp with Scallion

Cooking Temperature

• Stir-fry at high heat (400-450°F/200-230°C). Cook shrimp until opaque and curled, approximately 1-2 minutes per side. Internal temperature should reach 145°F (63°C).

Cross Contamination

• Use separate cutting boards and utensils for raw shrimp. Never place cooked shrimp on surfaces that held raw seafood. Wash hands thoroughly after handling raw shrimp.

Storage

• Refrigerate raw shrimp at 40°F (4°C) or below if cooking within 1-2 days. Freeze at 0°F (-18°C) for longer storage up to 3 months. Store leftover cooked dish refrigerated in airtight container for up to 3 days.

High Risk Population

• Elderly, pregnant, immunocompromised, and young children should ensure shrimp is fully cooked to safe internal temperature. These populations are more vulnerable to seafood-related foodborne illness.

Allergen Warning

• This dish contains shellfish (shrimp), soy, sesame, and gluten. For severe allergies, use verified gluten-free tamari instead of soy sauce. Prepare allergen-free version separately before adding any allergens.

Shelf Life

• Consume leftover dish within 2-3 days refrigerated. Do not leave at room temperature for more than 2 hours. Reheat to 165°F (74°C) before serving leftovers.

Handling

• Pat shrimp completely dry before cooking to ensure proper browning and caramelization. Avoid overcooking as shrimp becomes rubbery. When stir-frying garlic and ginger, maintain constant motion to prevent burning which creates bitter compounds.