Pan-seared pre-cooked shrimp in butter sauce
Pre-cooked shrimp come peeled, deveined and already cooked, so all they need is a short warm-up. They are the rescue of a rushed evening: five minutes in the pan and dinner looks like a bistro plate.
Instructions
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Thaw quickly ⏱ 10 min
Hold the shrimp in a colander under cold running water for 10 minutes, or thaw overnight in the fridge. Drain and pat dry, otherwise the water thins the sauce.
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Melt butter with garlic ⏱ 1 min
Melt the butter in a pan over medium-low heat, add the chopped garlic and give it 1 minute, just until soft and fragrant. Do not let it brown, it turns bitter.
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Bring the sauce together ⏱ 1 min
Add the soy sauce, sriracha, honey and lemon juice. Let it bubble briefly, about 1 minute, until the sauce tightens slightly and turns glossy.
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Warm the shrimp ⏱ 1 min 30 sec
Tip the shrimp into the pan and roll them through the sauce for 90 seconds, no more. They are already cooked, and longer heat turns them tough and rubbery.
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Serve immediately
Take the pan off the heat, scatter the parsley or spring onion and grind pepper over the top. Serve over hot rice or with toasted bread for the sauce.
Good to know
The only possible mistake is leaving them on the heat too long. Count 90 seconds and stop, however tempting it is to wait. For a milder version, skip the sriracha and add a spoonful of cooking cream instead.
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Pan-seared pre-cooked shrimp in butter sauce
Pan-seared pre-cooked shrimp in butter sauce
Pre-cooked shrimp come peeled, deveined and already cooked, so all they need is a short warm-up. They are the rescue of a rushed evening: five minutes in the pan and dinner looks like a bistro plate.
Notes
The only possible mistake is leaving them on the heat too long. Count 90 seconds and stop, however tempting it is to wait. For a milder version, skip the sriracha and add a spoonful of cooking cream instead.
