Pan-Seared Butterfly Shrimp with Sauce
A quick and easy butterfly shrimp recipe with pan-seared shrimp, no breading, and topped with a garlicky soy sauce. Ready in just 20 minutes!
Ingredients
- ⅛ tsp white pepper powder
- ½ tbsp light soy sauce
- ½ tsp ginger, finely minced
- 1 clove garlic, finely minced
- 1 tbsp oil
- 5 large shrimp
- coriander (cilantro), garnish to taste
Instructions
- Make the sauce. In a small bowl, mix minced ginger, minced garlic, light soy sauce, and white pepper. Set aside.
- Butterfly the shrimp. Use kitchen shears or a sharp knife to cut along the back without removing the shell. Gently open and press each shrimp flat.
- Sear meat side first. Heat oil in a nonstick pan over medium heat. Place shrimp meat-side down and press gently with a spatula. Cook until lightly golden and almost cooked through.
- Flip and crisp the shell. Flip the shrimp and cook until the shell turns bright orange and slightly crispy.
- Add sauce. Spoon the garlic-soy mixture onto the meat side. Let it warm for 10 seconds, then turn off the heat.
- Garnish and serve. Top with chopped coriander or green onions and serve immediately.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 180kcal | Carbohydrates: 2g | Protein: 11g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 570mg | Potassium: 168mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
