Soy Glazed Shrimp
A quick, tasty, and easy work night recipe that can be on the table in 30 minutes. Serve with fragrant jasmine rice and buttery steam vegetables. Then drizzle with siracha chili sauce, and kewpie mayo and experience pure harmonies on a plate.
Equipment
- Large skillet
- Wok
Ingredients
- 1 lb. extra jumbo shrimp – U 16/20 or colossal shrimp – U 15 peeled deveined, rinsed and dried
Marinade
- 1/2 tsp kosher salt
- 1/2-1 tsp shaoxing wine
- 1/2 tsp of black or white pepper
- 1/4 tsp of light soy not low sodium soy sauce
Sauce Mix
- 2 tbsp oyster sauce
- 2 tbsp honey
- 2 tbsp mirin
- 2 tbsp soy sauce
- ½ tsp chili flakes
- 4 cloves garlic minced
- 1 tsp ginger paste grated on a microplane
- 4 tbsp water
- 1-2 tbsp of cooking oil – high temperature
- 1/2 lime or lemon
Garnish
- 1-2 spring onions finely sliced optional
- 1/2 tsp roasted sesame seeds optional
- 1-2 tsp kewpie mayonnaise optional
- 1-2 tsp siracha chili sauce optional
Instructions
Marinade
- Marinade the shrimp with a little shaoxing wine, kosher salt, black or white pepper and a DASH of light soy. Mix well and set aside for 10 minutes.
Searing Shrimp
- Place a skillet over high/medium heat. When the skillet is hot, add the cooking oil. Wait a minute or so for the oil to come to temperature. Add the shrimp all at once and quickly distribute them around the hot pan. Note: the skillet /pan needs to be large enough that all the shrimp are in contact with the hot surface while searing.
- Sear the shrimp on one side for 15-30 seconds without stirring. DO NOT sear for longer than 30 seconds. Add 1/3 of the minced garlic to the skillet and then quickly flip the shrimp over and sear the other side for 15-30 seconds. At this point the shrimp will be 70% cooked. Remove from pan and set aside.
Making Glaze
- In the same pan add all the sauce ingredients and mix well. Increase heat to high and bring to a boil stirring occasionally. When the sauce has reduced by half or started to thicken, add the shrimp and all the accumulated juices.
- Stir well and reduce heat to high/medium. Continue to cook until the sauce has reduced to a sticky glaze, 3 – 4 minutes. Be sure to turn the shrimp a couple of times during this process. This will be long enough to thoroughly cook the shrimp. Remove from heat and squeeze the lime juice over the glazed shrimp.
Garnish
- Drizzle with kewpie mayo, and siracha if using. Then sprinkle with sesame seeds and green onions. Serve while hot!
- While the Kewpie mayo, chili sauce, green onions and sesame seeds will take this dish to another level, they are optional, the lime or lemon isn't. It adds a brightness to the dish which completes it.
Notes
Substitutions
- Honey can be replaced with brown sugar, white sugar, palm sugar or even maple syrup.
- Light soy replaced with regular soy sauce.
- Oyster sauce can be replaced with abalone sauce (my personal favorite), vegetarian oyster sauce (my go to), or hoisin sauce.
- Mirin can be replaced with dry sherry, marsala wine or rice wine vinegar. When substituting with rice wine vinegar, add 1/2 tsp of sugar for every tablespoon of vinegar used.
- Shaoxing wine can be replaced with dry sherry or marsala wine
Nutrition
Serving: 4ServingsCalories: 185kcalCarbohydrates: 17gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 143mgSodium: 1807mgPotassium: 195mgFiber: 1gSugar: 11gVitamin A: 315IUVitamin C: 5mgCalcium: 82mgIron: 1mg
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