Shrimp With Head Recipe

Rinse and dry

Rinse the whole shrimp under cold running water and pat dry thoroughly with paper towels. If shrimp are frozen, thaw completely in the refrigerator or under cold running water before drying.

Score heads (optional)

If you want easier flavor infusion and safer eating, use a small sharp knife to make a shallow cut through the top of each shrimp head (just the shell) to release juices while cooking. This step is optional.

Prepare marinade

In a large bowl combine kosher salt, black pepper, minced garlic, grated ginger, soy sauce, rice wine (or dry sherry), neutral oil, sugar, and optional red pepper flakes. Whisk until sugar dissolves and mixture is homogeneous.

Marinate shrimp

Add the dried shrimp to the marinade and toss gently to coat, making sure marinade reaches around the heads and under shells. Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 1 hour. Do not over-marinate more than 1 hour to avoid textural changes.

Heat pan

Place a large skillet or heavy sauté pan over medium-high heat. When hot, add 1 tablespoon neutral oil and swirl to coat the pan.

Sear shrimp

Add the marinated shrimp to the hot pan in a single layer, head-side in first if they fit that way, leaving space between pieces. Do not overcrowd; cook in two batches if necessary. Sear without moving for 1½ to 2 minutes until shells at the contact points turn bright orange and develop light charring.

Flip and cook through

Flip the shrimp and cook the second side 1 to 1½ minutes more, spooning some pan juices over the heads and bodies. Shrimp are done when shells are bright pink/orange, flesh is opaque and springs back slightly (internal temperature ~120–130°F / 49–54°C). Whole shrimp cook quickly—avoid overcooking.

Add butter and acid

Reduce heat to medium-low, push shrimp to one side, add 1 tablespoon butter to the pan and let it melt. Add the lemon or lime juice and toasted sesame oil, then toss shrimp quickly to glaze and coat in the buttery citrus sauce for about 20–30 seconds.

Finish with herbs and scallions

Remove pan from heat. Sprinkle chopped cilantro (or parsley) and sliced scallions over the shrimp and toss gently to combine. Taste and adjust seasoning with a pinch of salt or a squeeze of additional citrus if needed.

Serve

Transfer shrimp to a warm serving plate, pour any pan juices over the top, and serve immediately with lemon or lime wedges on the side. Provide small forks or toothpicks for picking meat from the head and shell if eating whole; alternatively serve with crusty bread or steamed rice to soak up juices.