- Main
- Shellfish
- Japanese
- One pot
- Stovetop
Ingredients
- 1 1/2 lb
large shrimp (16–20 count), peeled and deveined, tails removed
- 1 tbsp
neutral oil, such as canola or avocado
- 1/2 tsp
kosher salt
- 1/4 tsp
black pepper, freshly ground
- 4 cloves
garlic, minced
- 3 tbsp
unsalted butter, cut into pieces
the rest in step 2, 1 tbsp in step 5, 2 tbsp in step 7
- 3 tbsp
sake
- 1 tbsp
soy sauce
- 1
lemon, half juiced, half cut into wedges
the rest in step 2, 1/2 in step 7, 1/2 in step 8
- 1 tbsp
toasted sesame seeds
- 3
scallions, thinly sliced
- 1 tsp
toasted sesame oil
- Pescatarian
Contains milk (unsalted butter), soy (soy sauce), wheat (soy sauce), shellfish (large shrimp (16–20 count)) and sesame (toasted sesame seeds, toasted sesame oil).
Worked out from the ingredients.
Steps
- Step 1
Pat the shrimp very dry with paper towels — wet shrimp steam instead of searing. Toss them in a bowl with the neutral oil, salt and pepper.
5 min
- 1 1/2 lb large shrimp (16–20 count)
- 1 tbsp neutral oil, such as canola or avocado
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Step 2
Line everything else up next to the stove: minced garlic, butter, sake, soy sauce, lemon juice, sesame seeds, scallions and sesame oil. Once the pan is hot this moves fast.
5 min
- 4 cloves garlic
- the rest of the unsalted butter
- 3 tbsp sake
- 1 tbsp soy sauce
- the rest of the lemon
- 1 tbsp toasted sesame seeds
- 3 scallions
- 1 tsp toasted sesame oil
- Step 3
Set a large cast-iron skillet or flat griddle over high heat and leave it until it is ripping hot, 3 to 4 minutes. A drop of water flicked in should skitter and vanish instantly.
4 min
- Step 4
Lay the shrimp in a single layer, in two batches if they don't all fit without touching. Sear undisturbed 1 to 2 minutes until deeply browned underneath, then flip and sear 1 minute more, until just opaque and curled. Move them to a plate.
3 min
- 1 1/2 lb large shrimp (16–20 count)
- Step 5
Lower the heat to medium. Add 1 tbsp of the butter and the garlic and stir about 30 seconds, until the garlic smells sweet but has not browned.
1 min
- 4 cloves garlic
- 1 tbsp unsalted butter
- Step 6
Pull the pan off the heat and pour in the sake and soy sauce — it will hiss and steam hard. Set it back on medium heat and let it bubble about 30 seconds, scraping up the browned bits, until slightly syrupy.
1 min
- 3 tbsp sake
- 1 tbsp soy sauce
- Step 7
Turn off the heat. Add the remaining 2 tbsp butter and the juice of half the lemon, swirling the pan until the butter melts into a glossy sauce.
1 min
- 2 tbsp unsalted butter
- 1/2 lemon
- Step 8
Return the shrimp and any juices to the pan and toss to coat. Drizzle with the sesame oil and shower with the sesame seeds and scallions. Serve right away with the lemon wedges.
1 min
- 1 1/2 lb large shrimp (16–20 count)
- 1/2 lemon
- 1 tbsp toasted sesame seeds
- 3 scallions
- 1 tsp toasted sesame oil
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026