Shrimp Recipe

Name: M Vista | Asian Fusion • Sushis Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 pcs raw shrimp (peeled, deveined, tail-on); 2 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or dry white wine); 1 tsp sesame oil; 1 tsp grated fresh ginger; 0.5 tsp minced garlic; 0.5 tsp granulated sugar; 0.25 tsp black pepper; 1 tbs neutral oil (canola, vegetable) for cooking; 0.5 tbs unsalted butter (optional, for gloss); 0.5 tbs fresh lemon juice; 1 tsp toasted sesame seeds (garnish); 1 tsp thinly sliced scallions (garnish); 2 tsp optional spicy mayo (for serving)

Inspired by M Vista | Asian Fusion • Sushi

Time30m

Serves2

Make Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

12 pcs raw shrimp (peeled, deveined, tail-on)

2 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or dry white wine)

1 tsp Toasted sesame oil

1 tsp grated fresh ginger

1/2 tsp minced garlic

1/2 tsp granulated sugar

1/4 tsp black pepper

Cooking & Finish

1 tbs neutral oil (canola, vegetable) for cooking

1/2 tbs unsalted butter (optional, for gloss)

1/2 tbs fresh lemon juice

1 tsp toasted sesame seeds (garnish)

1 tsp thinly sliced scallions (garnish)

2 tsp optional spicy mayo (for serving)

Method

Shrimp & Marinade

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If tails are not already on and you prefer them, leave tails intact for presentation; otherwise remove tails. Lightly score the underside of each shrimp with a shallow cut (but do not cut all the way through) to help them lay flat when cooked.

Make marinade

In a medium bowl combine soy sauce, mirin, sake, sesame oil, grated ginger, minced garlic, sugar, and black pepper. Whisk until sugar dissolves.

Marinate

Add the shrimp to the marinade and toss gently to coat. Let sit for 10–15 minutes at room temperature (or up to 30 minutes refrigerated). Do not marinate longer than 30 minutes to avoid overly softening the shrimp.

Cooking & Finish

Heat pan

Place a large nonstick or stainless skillet over medium-high heat. Add neutral oil and let it heat until shimmering but not smoking (about 1 minute).

Cook shrimp

Remove shrimp from the marinade, letting excess drip off (reserve marinade). Arrange shrimp in a single layer in the hot pan, curved side up so they will curl and cook evenly. Cook without moving for 1–1.5 minutes until the underside is pink and lightly golden. Flip and cook the other side 30–60 seconds until opaque and just cooked through. Total cook time should be about 2–3 minutes depending on size. Avoid overcooking.

Finish with glaze

Reduce heat to medium-low. If desired, pour the reserved marinade into a small saucepan and bring to a full boil for 1 minute to kill bacteria, then simmer 30–60 seconds to reduce slightly (alternatively, pour a small amount into the pan with shrimp and cook for 30–60 seconds to glaze). Add butter and lemon juice, swirling to create a glossy coating. Spoon the pan glaze over the shrimp to coat evenly.

Serve

Transfer shrimp to a warm plate. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with optional spicy mayo on the side. Shrimp can be plated a la carte or used atop maki rolls or nigiri as desired.