Serves 1
Directions
- 1Thaw the shrimp properly and drain any water.
- 2Pat the shrimp dry thoroughly with a paper towel to ensure a dry surface for fast browning.
- 3Peel the shells and remove the vein if necessary; you can leave the tail on for presentation.
- 4Ensure all shrimp are of similar size to ensure even cooking.
- 5Heat a pan until hot and add a little oil.
- 6Cook the shrimp in batches to avoid overcrowding the pan, which would lead to boiling instead of searing.
- 7Cook the shrimp quickly until they turn pink and curl into a C-shape.
- 8Remove the shrimp early to prevent overcooking, which makes them chewy.
- 9Season with salt, pepper, paprika, or chili.
- 10Add garlic at the end of cooking to prevent it from burning and to ensure a good aroma.
- 11For a 'wow' sauce, quickly combine butter, garlic, lemon, and parsley.
- 12Toss the cooked shrimp back into the sauce for two seconds to coat them glossily.
Ingredients
- shrimp
- a little oil
- salt
- pepper
- paprika or chili
- garlic
- butter
- lemon
- parsley
Equipment
panpaper towel
Tips
- Thaw shrimp properly and drain water.
- Pat shrimp dry thoroughly with a paper towel to ensure searing, not steaming.
- Peel shells and remove the vein if needed, leaving the tail on for aesthetics is optional.
- Ensure all shrimp are the same size for even cooking.
- Use a hot pan and cook shrimp in batches to avoid overcrowding and boiling.
- Cook shrimp quickly; they are done when they turn pink and curl into a C-shape.
- Avoid overcooking shrimp, as they will become tough and rubbery (tight O-shape).
- Add salt and spices like pepper, paprika, or chili at the end of cooking.
- Do not add garlic at the start of cooking, as it burns quickly; add it at the end.
- For a quick sauce, combine butter, garlic, lemon, and parsley, then toss the cooked shrimp in it for two seconds for a glossy coat.
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