Imagine succulent, perfectly grilled shrimp bursting with Asian-inspired flavors – a culinary adventure you can conquer right in your own backyard (or kitchen!).
Ready to ditch the rubbery shrimp and unlock the secrets to a deeply flavorful, browned butter sauce that will leave everyone craving more?
Ingredients
To create this Asian grilled shrimp masterpiece, you're gonna need a handful of key ingredients, so let's gather 'em up! Get ready for some flavor!
First, grab 1 pound of fresh shrimp, peeled and deveined—nobody wants shrimp with roadmaps. Then, crush 2 garlic cloves, because vampires aren't invited. You'll also need 2 tablespoons of vegetable oil to keep things slick. Did you know that garlic is frequently used in Asian cuisine to create fragrant, flavorful dishes?
Next up: the dynamic duo! I use 1/3 cup of salted butter or unsalted and a pinch of salt. Don't forget the sweet stuff—3/4 to 1 teaspoon of sweet soy sauce—kecap manis, if you're feeling fancy. Finally, you'll need a large lime, because freshness is key!
For garnish, a sprinkle of red chili and cilantro add pop! Gotta make it look good!
Browned Butter & Shrimp
Butter, my friends, is about to become liquid gold! I'm gonna guide you on how to create the browned butter that'll make those prawns sing. Trust me—it's easier than teaching a cat to fetch.
First, melt 1/3 cup of salted butter in a pan over medium heat. If you're using unsalted butter, toss in a generous pinch of salt. Heat it, swirl it, watch it foam and turn golden! Brown specks at the bottom? That's the good stuff! This browned butter can complement the flavorful baked shrimp beautifully.
Now, immediately take it off the heat. We don't want burnt butter; we want liquid gold, remember? Pour it into a jug, and–if you're feeling fancy–strain it to leave behind most of the bitter bits.
Next, heat your BBQ or pan. Cook those garlicky shrimp until they're lightly golden. C-shaped prawns are perfectly cooked! Overcooked is O-shaped—avoid that!
Serving Suggestions
Once your Asian grilled shrimp is cooked just right, you're gonna want to put them on a plate and then top 'em with lime zest from a large lime, about a tablespoon of lime juice, and a tablespoon of browned butter.
Drizzle 2 tablespoons of browned butter and a thin stream of kecap manis over the top. This is where the magic happens, trust me!
Garnish with sliced chili and cilantro, if you're feeling fancy—or just want a pop of color. I always have cilantro on hand, so why not?
Serve immediately! This is not the kind of dish you want to let linger. I like to serve it with warm crusty bread to mop up all those delicious juices. Honestly, you'll want to lick the plate clean. Don't say I didn't warn you!
Short Recipe Version
Prep Time: 10 mins
Cook Time: 5 mins
Servings: 1
Ingredients:
- Shrimp: 1 serving
- Kecap Manis: 1 tbsp
- Lime Juice: 1/2 lime
- Lime Zest: 1/2 lime
- Chili Slices: To taste
- Cilantro: To taste
Instructions:
- Grill shrimp until cooked through.
- Drizzle with kecap manis.
- Add lime zest and juice.
- Top with chili slices and cilantro.
Nutrition (estimated per serving):
- Calories: 250
- Protein: 30g
- Fat: 10g
- Carbohydrates: 5g