*shrimp With Garlic Sauce Recipe

Pat shrimp dry with paper towels. Place in a bowl and add kosher salt, black pepper, cornstarch and light soy sauce. Toss until shrimp are evenly coated. Let sit 10 minutes while you prepare the sauce; the cornstarch will give the shrimp a light velvety finish when cooked.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Add shrimp in a single layer (work in two batches if necessary to avoid crowding). Sear shrimp 1.5–2 minutes per side until they turn pink and just opaque. Remove shrimp to a plate and set aside. Do not overcook — they will finish briefly in the sauce.

In a small bowl, whisk together chicken broth, oyster sauce, dark soy sauce, rice vinegar, sugar and sesame oil. Taste briefly to balance (should be savory with a touch of sweetness and acidity).

Make a cornstarch slurry by mixing 1 teaspoon cornstarch with 2 tablespoons cold water until smooth; set aside.

Using the same skillet or wok, wipe out any burned bits, then heat over medium heat. Add remaining 1 tablespoon vegetable oil and the tablespoon butter. Once butter melts and starts to foam, add minced garlic, minced ginger and red pepper flakes. Sauté, stirring, for 20–30 seconds until fragrant but not browned.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer. Cook 1–2 minutes to warm and meld flavors.

Give the cornstarch slurry a quick stir and slowly whisk it into the simmering sauce. Cook 30–60 seconds, stirring, until sauce thickens to a glossy coating consistency. If the sauce becomes too thick, add a splash (1–2 tablespoons) of broth or water to loosen.

Return the seared shrimp to the skillet and toss to coat in the garlic sauce. Cook together 30–60 seconds until shrimp are heated through and fully glazed. Remove from heat.

Taste and adjust seasoning with a pinch more salt or a few drops of soy if needed. Stir in sliced scallions (reserve a few for garnish) and chopped cilantro if using.

Transfer to a serving plate, drizzle any remaining sauce over the top, and garnish with reserved scallion slices and lemon or lime wedges for squeezing. Serve immediately over steamed rice, noodles, or with crusty bread to soak up the sauce.