Three Seasoned Shrimp Recipe

Combine rice vinegar, sugar, salt, sesame oil and red chili flakes (if using) in a bowl; stir until sugar dissolves.

Place sliced green cabbage and julienned carrot in a separate bowl or container. Pour the pickling liquid over the vegetables and toss to coat thoroughly.

Let the slaw sit at least 15 minutes at room temperature (or refrigerate up to 2 hours) to quick-pickle while you prepare the other components. Stir once before serving.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add 1 teaspoon minced garlic and sauté 15–20 seconds until fragrant, taking care not to brown it.

Add the sliced Chinese (napa) cabbage and toss or stir-fry for 2–3 minutes until wilted but still slightly crisp.

Season with 1 teaspoon light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine and cook another 30–60 seconds.

Remove from heat and keep warm on a low heat setting or tent with foil while finishing shrimp.

Pat the shrimp dry with paper towels to remove excess moisture (this ensures a crisp exterior).

In a medium bowl, combine 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon minced garlic and the thinly sliced white parts of 3 scallions. Toss the shrimp with this mixture to coat evenly; let rest 5 minutes to allow flavors to adhere.

Lightly dust the seasoned shrimp with 3 tablespoons cornstarch, shaking off excess so there is only a thin coating.

In a heavy skillet or deep pan, heat 1 cup neutral oil to 350°F (175°C) for flash-frying. If you don't have a thermometer, oil should shimmer and a small piece of cornstarch will sizzle immediately.

Working in a single layer and not overcrowding the pan, flash-fry the shrimp 45–75 seconds per side until the coating is golden and the shrimp just turn opaque (total 1.5–2.5 minutes depending on size). Transfer to a paper towel-lined plate to drain.

Reserve 1 tablespoon of the hot oil from the pan (carefully) and discard the rest or save for another use.

Warm the soy-garlic finishing sauce (3 tablespoons) gently with the reserved tablespoon of oil in the pan off heat or over very low heat. For medium or hot preparation, stir in chili oil or hot sauce to taste (start with 1 teaspoon for mild, 1 tablespoon for medium, 1 tablespoon plus an extra 1/2 teaspoon chili flakes for hot).

Add the fried shrimp back to the pan and toss gently with the sauce, the thinly sliced green parts of the scallions, and the 1 tablespoon minced garlic (use only if you prefer a stronger fresh garlic presence). Heat just until shrimp are glazed, about 20–30 seconds—do not overcook.

Divide 4 cups steamed rice between two plates or bowls (2 cups rice per serving).

Place a bed of the warm sautéed Chinese cabbage over the rice (about 3 cups cabbage total, 1.5 cups per plate).

Arrange the sauced, flash-fried shrimp (about 8–10 shrimp per serving depending on size) over the cabbage.

Serve each plate with a generous spoonful of the pickled Asian slaw alongside, a lime wedge, and extra scallions if desired. Offer additional chili oil/hot sauce at the table for guests who prefer more heat.