Steps

1. Peel and devein 15 shrimp.
   🕒 01:20
2. Lightly rinse the peeled shrimp, then knead with potato starch and cooking sake (both to taste) to remove any odor.
   🕒 01:20
3. Grate 8 cloves of garlic and also grate 1/6 onion.
   🕒 02:31
4. In a bowl, combine the grated garlic and onion, 2 tbsp olive oil, 1/2 tsp paprika powder, and a pinch of salt. Mix well.
   🕒 03:33
5. Add the pre-treated shrimp to the marinade created in step 4. Cover with plastic wrap and refrigerate for at least 30 minutes. [Key Tip!] Marinating for longer will infuse more flavor and make it tastier.
   🕒 03:59
6. Fry the shrimp shells peeled in step 01:20 in oil at 170°C (340°F) until crispy.
   🕒 04:23
7. Sprinkle salt and a little pepper on the fried shrimp shells.
   🕒 04:59
8. Finely chop parsley (to taste).
   🕒 05:09
9. Chop the fried shrimp shells seasoned with salt and pepper to prepare as a finishing sprinkle.
   🕒 05:21
10. Add shichimi togarashi (to taste) to the marinade.
    🕒 05:53
11. Heat the shrimp oil remaining in the pan from frying the shells, and sear the shrimp over high heat.
    🕒 06:04
12. Do not move the shrimp too much; sear one side until it develops a nice brown color.
    🕒 06:21
13. Once browned on one side, flip and cook briefly, just enough to cook through.
    🕒 06:32
14. Remove the cooked shrimp from the pan to maintain their plump texture. [Key Tip!] Overcooking will make them dry, so removing them temporarily helps preserve their texture.
    🕒 06:42
15. Add 20g of butter to the same pan where the shrimp were removed. Sauté the remaining marinade ingredients (garlic, onion, etc.).
    🕒 06:55
16. Sauté the garlic and onion until well-cooked and fragrant.
    🕒 07:05
17. Return the shrimp that were temporarily removed to the pan.
    🕒 07:16
18. Add fresh lemon juice from 1/4 lemon and a dash of ishiri (fish sauce) to taste. Toss everything to combine.
    🕒 07:28
19. Plate the garlic shrimp and generously drizzle with the oil sauce.
    🕒 07:58
20. Finish by sprinkling with black pepper (to taste) and scattering the chopped shrimp shell chips and minced parsley.
    🕒 08:15