Seared Shrimp Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tbs soy sauce, 1 tsp rice wine, 1 tsp cornstarch and 1 tsp black pepper. Add shrimp and toss to coat. Let sit at room temperature for 10–15 minutes while you prepare other components.

Preheat a large skillet or wok over high heat until very hot (about 2–3 minutes). Add 1 tablespoon of neutral oil and swirl.

Add shrimp in a single layer, searing undisturbed for 1 minute, then stir and cook another 1–2 minutes until just opaque and lightly browned. Remove shrimp to a plate and keep warm. Do not overcook.

Cook noodles

Bring a pot of salted water to a boil. Cook thin egg noodles according to package instructions (typically 2–4 minutes for fresh, 5–7 minutes for dried) until just al dente. Drain and toss with 1 tsp sesame oil to prevent sticking. Set aside.

Make sauce

In a small bowl whisk together 2 tbs soy sauce, 1 tbs oyster sauce, 1 cup hot broth, and 1 tsp sugar. In a separate small cup mix 1 tsp cornstarch with 1 tbs water until smooth to form a slurry; set aside.

Return the skillet or wok to high heat. Add the remaining 1 tbs neutral oil. When shimmering, add minced garlic and ginger and stir-fry 10–15 seconds until fragrant (avoid browning).

Add julienned carrot, snow peas and red bell pepper. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

If using spinach, add it now and stir until wilted, about 30 seconds. Add sliced green onions (reserve a few for garnish).

Pour the prepared sauce into the pan and bring to a quick simmer. Give the cornstarch slurry a quick stir then drizzle into the sauce while stirring; cook 30–60 seconds until sauce thickens and becomes glossy.

Add the cooked noodles and seared shrimp back to the pan. Toss gently to coat everything evenly with the sauce and to warm through, about 1–2 minutes. Adjust seasoning with extra soy sauce or a pinch of salt if needed.

Turn off the heat. Drizzle with remaining 1 tsp sesame oil (if desired) and toss lightly. Transfer to serving plates.

Sprinkle toasted sesame seeds and chopped cilantro or basil. Serve with lime wedges on the side to squeeze over the dish.