Ingredients:

  • 1.5 lbs Jumbo Shrimp (21-25 count), peeled, deveined, tails removed
  • 1 tbsp Neutral Oil (Avocado or Grapeseed oil)
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.25 tsp Garlic Powder
  • 3 tbsp Unsalted Butter, cold and cubed
  • 2 cloves Garlic, minced
  • 1 tbsp Low-Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 0.5 Fresh Lemon, juiced
  • 1 tbsp Fresh Parsley or Scallions, finely chopped

Instructions:

  1. Pat the 1.5 lbs of jumbo shrimp completely dry with paper towels. Note: This is the most important step for a good sear. Toss them in a bowl with 0.5 tsp sea salt, 0.5 tsp cracked black pepper, and 0.25 tsp garlic powder until evenly coated.
  2. Set your skillet over medium high heat and add 1 tbsp neutral oil. Wait until the oil is shimmering and just starting to wisps of smoke. Place the shrimp in the pan in a single layer, making sure they aren't touching.
  3. Cook the shrimp for 60 to 90 seconds without moving them. Note: Patience creates the crust. Flip each shrimp once they are golden brown and opaque halfway up the side.
  4. Immediately add 2 cloves of minced garlic to the center of the pan. Stir the garlic for just 30 seconds until it smells fragrant but hasn't turned brown.
  5. Pour in 1 tbsp low sodium soy sauce and 1 tsp toasted sesame oil. The liquid will bubble vigorously; this is lifting the flavor from the bottom of the pan.
  6. Add the 3 tbsp of cold, cubed unsalted butter. Use a spoon or spatula to swirl the butter as it melts, coating every shrimp in the silky mixture.
  7. Squeeze the juice from 0.5 fresh lemon over the pan. Cook for 30 more seconds while tossing until the sauce thickens slightly and clings to the shrimp.
  8. Remove from heat immediately. Sprinkle with 1 tbsp of finely chopped parsley or scallions. Serve while the sizzle is still audible.