Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1 medium (110g) yellow onion, finely diced
  • 3 medium (300g) Roma tomatoes, diced small
  • 3 (5g) bird's eye chilies (siling labuyo), sliced
  • 1 tbsp (15ml) fish sauce (patis)
  • 1/2 cup (120ml) low-sodium vegetable or shrimp broth
  • 1 tbsp (15ml) fresh lime juice
  • 2 stalks (10g) green onions, sliced
  • 1/4 cup (15g) fresh cilantro or parsley, chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and black pepper.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  3. Add shrimp in a single layer and sear for 60–90 seconds per side until they just turn pink and opaque. Immediately remove shrimp from the pan and set aside on a plate.
  4. Lower heat to medium. Add the diced onion and sauté for 3–4 minutes until translucent.
  5. Stir in the minced garlic and sliced chilies, cooking for 1 minute until fragrant.
  6. Add the diced tomatoes and cook for 5–7 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy paste.
  7. Pour in the fish sauce and low-sodium broth. Simmer for 2-3 minutes to reduce and thicken the sauce.
  8. Return the seared shrimp to the pan, tossing gently to coat in the glaze for 1 minute.
  9. Remove from heat, stir in fresh lime juice, and garnish with sliced green onions and chopped cilantro.