TOTAL TIME: 21 MINS
1 tablespoon olive oil
1 teaspoon granulated sugar
2 cloves garlic, minced and pressed through a garlic press
2 teaspoon granulated garlic
1 teaspoon ground ginger
½ teaspoon kosher salt
1 teaspoon garlic chili sauce
1 teaspoon soy sauce
1 tablespoon chopped fresh cilantro
2 tablespoons fresh green onion, sliced diagonally into short, thin strips
1 tablespoon toasted sesame seeds
Squeeze of fresh lime juice
Place the peeled shrimp into a bowl and drizzle shrimp with oil and sprinkle with sugar and fresh garlic. Toss all the ingredients together so the shrimp is coated. Set aside to rest for 10 minutes.
Place the shrimp in a large cold skillet. Place the skillet on the stove and turn the heat to high heat. Cook the shrimp for 4 minutes.
Remove the pan from the heat, flip the shrimp over, and let them cook in the hot skillet for an additional 2 minutes.
Remove the shrimp from the skillet once they are fully cooked (they will have a pink hugh and should be a bit charred on one side).
Add the granulated garlic, ginger, and kosher salt to the same skillet. Place the skillet back onto the stove and heat the spices over medium heat until they become fragrant (about 2 minutes).
Remove the skillet from the heat and place the shrimp back into the skillet. Toss the shrimp with the toasted spices.
Add the chili sauce and soy sauce to the shrimp and toss.
Place the shrimp onto a serving platter and top them with the cilantro, green onions, and sesame seeds.
Add a fresh squeeze of lime to the shrimp.
TIPS & NOTES
You can use large shrimp or jumbo shrimp for this recipe. If you use shrimp that is any smaller you will have to decrease the cook time.
It is very important that you start this recipe with a cold skillet pan, it is part of the cooking method.