Spicy pan-seared shrimp – Feed me!

Way back in May, I wrote about the trials and tribulations of making green salad with shrimp. My favorite version of this salad featured an improvised recipe for spicy pan-seared shrimp. What I didn’t realize was how convenient this method for preparing shrimp would be! This shrimp recipe is quick to prepare and requires little-to-no advance planning.

Why so convenient? I use frozen, peeled shrimp. Pop a handful in a colander and submerge them under running cool water. They’ll thaw in minutes. Insta-protein! And since shrimp are small, they take on the flavors of a marinade quickly and cook in minutes, perfect qualities for impatient cooks like me who are hungry and want to eat half an hour ago.

I love these shrimp in salads, but they would also be great mixed in with stir-fried veggies or served alongside some sesame noodles. And while I haven’t counted the calories, there isn’t a whole lot of added oil or sugar in this recipe, so they’re definitely on the healthy side. (Full disclosure: They do have a fair bit of salt, which probably accounts for at least some of the tastiness.)

This method (quick marinade and pan-searing) also works great for scallops and cubed chicken.

This recipe has a pan-Asian spin on it, but I’m sure there are other marinades that could work. Maybe garlic, lime juice and jalapeno for a fresh Mex feel? Garlic, red pepper flakes and dry white wine? Are you sensing a theme? This preparation works because the marinade has strong flavors. If you have other marinade ideas, share them in the comments.

If you don’t have sriracha on hand, no matter. You can use your favorite hot sauce or sub in a shake or two of cayenne pepper. The corn starch is also optional, but it helps develop a crunchy crust on the shrimp.

Spicy pan-seared shrimp
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Ingredients:

12 large shrimp, peeled
1 teaspoon soy sauce
1 teaspoon sriracha or other hot sauce to taste
1/2 teaspoon cooking wine
1 teaspoon cornstarch
a sprinkle of garlic powder (optional)
canola or other vegetable oil

Directions:

If your shrimp are frozen, thaw per directions.
Prepare marinade by combining soy sauce, sriracha, cooking wine, cornstarch and garlic powder in a medium bowl and stirring well.
Add thawed shrimp to marinade and stir to coat. Marinate for approximately 20 minutes.
Heat heavy skillet over medium high heat. Add oil to coat bottom, so shrimp will not stick. Heat until oil begins to shimmer.
When oil is hot, add shrimp to pan one at a time. Take care to avoid any spattering oil and do not crowd the pan. There should be space around each shrimp, and you should hear the shrimp sizzle as they cook. Do not add the remaining marinade to the pan.
When the tails of the shrimp begin to look pink, turn the shrimp to brown the other side. Cook until the second side is browned. This will only take a few minutes.
Remove shrimp from heat as soon as you are finished cooking, so they don’t grow tough.