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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Make the sauce. In a small bowl, mix minced ginger, minced garlic, light soy sauce, and white pepper. Set aside.
- 2
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.
- 3
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.
- 4
Flip and crisp the shell. Flip the shrimp and cook until the shell turns bright orange and slightly crispy.
- 5
Add sauce. Spoon the garlic-soy mixture onto the meat side. Let it warm for 10 seconds, then turn off the heat.
- 6
Garnish and serve. Top with chopped coriander or green onions and serve immediately.