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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Clear heat cues, exact timing, and the right temperatures so you get juicy shrimp and never burn the butter ✨

Ingredients

• Shrimp and seasoning seafood
• 🍤 700 g large raw shrimp, peeled and deveined (1.54 lb / 24.7 oz) seafood
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• 🥄 2 g baking soda (½ tsp / 0.07 oz), optional but recommended
• 🌺 10 g ground sumac (1 tbsp / 0.35 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• Brown butter pan sauce
• 🧈 60 g unsalted butter (4 tbsp / 2.1 oz) dairy
• 🫒 15 ml olive oil (1 tbsp / ½ fl oz)
• 🧄 10 g garlic, thinly sliced (3 cloves / 0.35 oz)
• 🌶️ 2 g Aleppo pepper or chili flakes, optional (½ tsp / 0.07 oz)
• 🍋 30 ml fresh lemon juice (2 tbsp / 1 fl oz)
• Charred lemon
• 🍋 1 lemon, halved
• Herby tahini drizzle sesame
• 🥄 60 ml tahini, well stirred (¼ cup / 2 fl oz) sesame
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 💧 45–60 ml cold water, as needed (3–4 tbsp / 1.5–2 fl oz)
• 🧄 4 g garlic, finely grated (1 clove / 0.14 oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• 🌿 10 g parsley, finely chopped (⅓ cup / 0.35 oz)
• 🌿 5 g mint, finely chopped (2 tbsp / 0.18 oz)

Preparation

• 1 Equipment and heat setup Use a large skillet, 28–30 cm (11–12 in), preferably stainless steel or cast iron. This recipe is cooked on the stovetop, no oven. Have a thermometer if possible, but you can also follow the visual cues below.
• 2 Quick brine for better texture Toss shrimp with salt and baking soda. Rest 15 minutes. Rinse quickly under cold water for 5–10 seconds, then pat extremely dry with paper towels until no moisture is visible. Dry shrimp is the difference between searing and steaming.
• 3 Make the tahini drizzle Whisk tahini, lemon juice, grated garlic, and salt. It will thicken. Whisk in cold water 1 tbsp at a time until smooth and drizzleable. Stir in parsley and mint. Set aside.
• 4 Char the lemon Heat a dry skillet over medium high. Place lemon halves cut side down and press lightly. Char 2 minutes until deeply browned. Set aside.
• 5 Brown the butter safely In your main skillet, add butter and olive oil over medium heat. Swirl often. In 3–4 minutes the butter will foam, then the foam settles, and the milk solids turn amber with a nutty smell. If it turns dark brown or smells sharp, it is burned and you should restart.
• 6 Add garlic without burning Reduce heat to low. Add sliced garlic and stir 20–30 seconds until fragrant and just starting to pale golden, not brown.
• 7 Protect the sumac and bloom it Turn the heat off. Add sumac and optional Aleppo pepper and stir 10 seconds. This blooms the spice in fat without scorching it.
• 8 Sear the shrimp at the right temperature Turn heat back to medium high. You want the pan surface around 200–230°C (392–446°F). Add shrimp in a single layer. Cook 60–75 seconds, flip, then cook 45–60 seconds more. The shrimp are done when just opaque and curled, or when the thickest shrimp reaches 60–63°C (140–145°F). Remove from heat immediately to avoid overcooking.
• 9 Finish the sauce, then plate Off heat, add lemon juice and squeeze a little juice from the charred lemon halves. Toss 10 seconds until glossy. Plate shrimp on a warm platter and drizzle the herby tahini on top. Serve with the charred lemons for squeezing at the table.

Timing details

Nutrition

Estimated values per serving.

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