Description
Juicy shrimp are seared in a hot pan, then tossed in a glossy garlic-soy butter sauce finished with lemon and toasted sesame oil. It’s fast, high-protein, and incredibly satisfying—the kind of dinner that turns an ordinary night into something special.
Ingredients
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1 lb large raw shrimp (21/25 or 26/30 count), peeled and deveined
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Salt and black pepper, to taste
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1 tbsp butter
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1 tbsp olive oil
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2 garlic cloves, minced
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp lemon juice
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1 tsp sesame oil
Optional Garnishes
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Sesame seeds
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Chopped green onion or parsley
Instructions
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Prep the Shrimp
Pat shrimp completely dry with paper towels. Season lightly with salt and pepper. -
Heat the Skillet
Place a large skillet over medium-high heat. Add olive oil and butter and allow the pan to get very hot. -
Sear the Shrimp
Add shrimp in a single layer. Cook undisturbed for 1–2 minutes until edges turn pink and bottoms are lightly golden. Flip and cook 1 more minute. -
Build the Sauce
Push shrimp aside. Add garlic to the center of the pan and sauté for 15–20 seconds until fragrant.
Pour in soy sauce and lemon juice. Add shrimp back if removed. -
Finish
Drizzle in sesame oil and toss everything together for 30–60 seconds, just until shrimp are coated and glossy. Remove from heat immediately.
Notes
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Dry shrimp = good sear (don’t skip this step)
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Don’t overcrowd the pan—cook in batches if needed
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Sesame oil is a finishing oil, not a cooking oil
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Shrimp cook fast—remove as soon as they form a loose