Name: Meet Crabs Shrimps W/ Head Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg large shrimp with heads on (peeled? no — keep shells and heads); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 4 cloves garlic, finely minced; 1 tbsp ginger, finely grated; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 whole lime (juice); 1 tsp sugar (white or palm); 2 tbsp neutral oil (vegetable or canola); 1 tbsp unsalted butter; 2 tbsp shallots, thinly sliced; 2 tbsp scallions (green onions), sliced; 2 tbsp fresh cilantro, chopped; 1 whole red chili (optional), thinly sliced; 2 whole extra lime wedges; 1 tsp toasted sesame seeds (optional)

Method

Prepare Shrimp

Clean and pat dry

Rinse the shrimp with cold water and drain. Leave the shells and heads intact. Using paper towels, pat them completely dry — dry shrimp sear better and reduce splatter.

Marinate

In a bowl combine kosher salt, black pepper, minced garlic, grated ginger, soy sauce, fish sauce, juice of 1 lime, and sugar. Stir until sugar dissolves. Add the dried shrimp and toss gently to coat. Let marinate for 10–20 minutes at room temperature (no longer than 30 minutes for best texture).

Cook Aromatics

Place a large skillet or wide heavy-bottomed pan over medium-high heat. Add the neutral oil and heat until shimmering (about 1–2 minutes). Add the sliced shallots and cook, stirring occasionally, until fragrant and just beginning to brown, about 2–3 minutes.

Add the butter to the pan and let it melt, swirling to combine with the oil and shallots. If using thin sliced red chili, add it now and cook 30 seconds to release heat into the fat.

Sear Shrimp

Increase heat to high. Arrange the marinated shrimp in a single layer, with heads and shells making contact with the pan. Avoid overcrowding — cook in two batches if necessary. Do not move them for the first 60–90 seconds to get a good sear.

After 1–1.5 minutes, flip the shrimp and sear the other side until the shells turn bright pink and the meat is opaque, about another 1–1.5 minutes. Total cooking time will be about 3–4 minutes per batch depending on shrimp size. Spoon the pan juices and aromatics over the shrimp as they cook to baste and build flavor.

If you’d like a saucier finish, deglaze the pan after removing the cooked shrimp with 1–2 tablespoons water or dry white wine, scraping up browned bits, then return shrimp to coat briefly (30 seconds).

Finish & Garnish

Remove cooked shrimp to a serving platter. Sprinkle sliced scallions and chopped cilantro over the top. Add toasted sesame seeds if using. Serve immediately with lime wedges on the side to squeeze over just before eating.

Suggested accompaniments: steamed jasmine rice or crusty bread to soak up the sauce, and a crisp green salad.