Ebi* Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp leaving tails on or off per preference. Dry shrimp will brown better.

Season shrimp lightly with the kosher salt and black pepper and place in a medium bowl.

In a small bowl, whisk together soy sauce, mirin (or sherry), sesame oil, grated ginger, minced garlic, rice vinegar, and optional sugar or honey until combined. This is the marinade.

Pour the marinade over the shrimp and toss gently to coat. Let shrimp sit 10–15 minutes at room temperature (do not marinate much longer — shrimp marinate quickly and the acid can start to 'cook' them).

Heat a large skillet over medium-high heat until hot. Add neutral oil and swirl to coat. The skillet should be hot but not smoking.

Remove shrimp from the marinade, letting excess drip off (reserve marinade). Arrange shrimp in a single layer in the skillet, being careful not to overcrowd — cook in batches if necessary.

Sear shrimp 1.5–2 minutes on the first side without moving them, until edges turn pink and bottoms develop color. Flip each shrimp and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Total cook time should be 3–4 minutes depending on size.

If using butter, reduce heat to medium-low, add butter to the pan and swirl in the reserved marinade (about 1–2 tbs). Cook 30–45 seconds to reduce slightly and glaze the shrimp, stirring so they are coated.

Turn off heat. Transfer shrimp to a serving plate. Sprinkle with sliced scallions, toasted sesame seeds, and optional chili flakes or togarashi. Serve immediately with lemon or lime wedges to squeeze over.

If you reserved extra marinade and want a thicker sauce: after removing shrimp, add the reserved marinade to the hot pan and simmer 1–2 minutes to reduce and bring to a boil for at least 1 minute (to ensure safety). Reduce until slightly thickened, then toss shrimp back briefly to coat before serving.