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Sweet Shrimp Recipe

Name: M Vista | Asian Fusion • Sushis Sweet Shrimp Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 count large shrimp (peeled, deveined, tails removed); 2 tbs granulated sugar; 1 tbs honey; 2 tbs mirin; 1 tbs soy sauce; 1 tsp rice vinegar; 1 tbs light vegetable oil; 1 tbs unsalted butter; 1 tsp fresh lemon juice; 1 tsp garlic (minced); 1 tsp ginger (finely minced); 1 tsp cornstarch; 1 tbs cold water; 1 tsp sesame oil; 1 tsp salt; 0.25 tsp black pepper; 2 tbs chopped scallions; 1 tsp toasted sesame seeds; 0.25 cups microgreens or mizuna (optional); 2 cups steamed sushi rice or nigiri bases (optional)

Inspired by M Vista | Asian Fusion • Sushi

Time25m

Serves4

Make Sweet Shrimp Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Sauce

12 count large shrimp (peeled, deveined, tails removed)

2 tbs granulated sugar

1 tbs Honey

2 tbs Mirin

1 tbs Aged soy sauce

1 tsp Rice vinegar

1 tbs light vegetable oil

1 tbs Unsalted butter

1 tsp fresh lemon juice

1 tsp Garlic (minced)

1 tsp ginger (finely minced)

1 tsp Cornstarch

1 tbs cold water

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Serving

2 tbs chopped scallions

1 tsp toasted sesame seeds

1/4 cups microgreens or mizuna (optional)

2 cups steamed sushi rice or nigiri bases (optional)

Method

Shrimp & Sauce

Prepare shrimp

Pat the shrimp dry with paper towels. Lightly season both sides with 0.5 teaspoon salt and 1/8 teaspoon black pepper. Let sit 5 minutes.

Make sauce

In a small bowl whisk together granulated sugar, honey, mirin, soy sauce, rice vinegar, minced garlic, minced ginger, and lemon juice until sugar mostly dissolves. Set aside.

Preheat pan

Place a nonstick or stainless steel skillet over medium-high heat. Add vegetable oil and allow it to heat until shimmering, about 1 minute.

Sear shrimp

Add the shrimp in a single layer to the hot skillet. Cook without moving for 1 to 1.5 minutes until the undersides are pink and lightly browned. Flip shrimp and cook 30–45 seconds more until just opaque (shrimp will finish cooking in the sauce). Remove shrimp to a plate and keep warm.

Build sauce in pan

Reduce heat to medium. Add butter to the pan and melt. Pour the prepared sauce into the pan and bring to a gentle simmer. Stir to combine and scrape up any browned bits from the bottom of the pan.

Thicken sauce

Whisk cornstarch with cold water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens to a glossy, slightly syrupy consistency. Remove from heat and stir in sesame oil.

Coat shrimp

Return shrimp to the pan and toss in the sauce to thoroughly coat, heating through for 30 seconds. Taste and adjust seasoning with remaining salt if needed.

Garnish & Serving

Transfer the sweet shrimp to a serving plate or place over warm sushi rice/nigiri bases. Spoon extra sauce over the top so each piece is glossy.

Sprinkle chopped scallions and toasted sesame seeds over the shrimp. Finish with microgreens or mizuna if using.

Serve immediately while warm. Leftover shrimp can be chilled and used in cold salads, but texture is best fresh.