Ingredients:

  • 1 lb Large or Jumbo Shrimp, raw, peeled, and deveined
  • 1 Tbsp Vegetable or Canola Oil
  • 1 tsp Sesame Oil
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, cut into cubes
  • 3 cloves Garlic, finely minced or grated
  • 2 Tbsp Low Sodium Soy Sauce (or Tamari)
  • 1 Tbsp Mirin or Cooking Sake
  • 1 tsp Freshly Squeezed Lemon Juice
  • ½ tsp White Sugar or Honey (optional)
  • 1 tsp Toasted Sesame Seeds, for garnishing
  • 2 Tbsp Spring Onion (Scallions), thinly sliced, green parts only

Instructions:

  1. Prepare the Shrimp: Pat the peeled and deveined shrimp aggressively dry with paper towels. Toss the dry shrimp in a bowl with the 1 Tbsp vegetable oil, sesame oil, salt, and pepper.
  2. Pre-Mix Sauce: In a separate small bowl, combine the soy sauce, mirin (or sake), lemon juice, and sugar/honey. Set aside.
  3. Heat the Skillet: Place a large cast iron skillet or griddle over high heat. Allow it to heat for 3–5 minutes until it is ripping hot.
  4. Sear the Shrimp: Add 1 tablespoon of butter and half of the minced garlic to the skillet. Swirl immediately. Add the shrimp in a single layer (cook in batches if necessary). Sear for 90 seconds to 2 minutes per side until caramelized and opaque. Remove cooked shrimp to a warm platter.
  5. Create Garlic Butter Glaze: Reduce the heat to medium. Add the remaining 2 Tbsp of butter and the rest of the minced garlic to the pan. Cook for 30 seconds until fragrant.
  6. Finish and Toss: Pour the pre-mixed soy sauce liquid into the pan. Bring to a quick simmer, stirring constantly to melt the butter and create a glossy sauce. Return all the cooked shrimp to the pan. Toss quickly for 10–15 seconds to fully coat them in the buttery glaze.
  7. Serve: Transfer immediately to a serving dish. Sprinkle liberally with toasted sesame seeds and fresh spring onion slices, and serve while still sizzling.