Original: English

Shell-On Garlic Shrimp

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A recipe for authentic, flavor-packed garlic shrimp that you can enjoy with the shells on。 We'll guide you through the shrimp preparation process step-by-step. This dish, with its plump texture and fragrant garlic aroma, is sure to whet your appetite. Give it a try at home!

📖Cooking Basics

dry（tantanmen）

Steps

Make a cut along the back of 200g of shrimp with kitchen scissors.
🕒 01:11
Remove the deveined line using a skewer. [This is the key!] Leaving the deveined line can cause a fishy smell, so be sure to remove it.
🕒 01:35
Remove the sharp, pointed part of the shell (tail fan) of the shrimp by gently pulling it off.
🕒 01:49
Cut off about 1cm from the tip of the tail, press down with the back of a knife to expel the internal moisture, and remove any gaminess. [This is the key!] Moisture in the tail can also be a cause of fishy smell.
🕒 02:04
Place the prepped shrimp in a bowl, add 2 tbsp of Potato Starch and 1/2 tsp of salt, and mix well by hand. [This is the key!] Rubbing with potato starch and salt helps to remove the shrimp's fishy odor.
🕒 02:33
Rinse the shrimp 2-3 times under water, thoroughly washing off any sliminess.
🕒 02:52
Thoroughly pat dry the rinsed shrimp with paper towels. [This is the key!] Ensuring the shrimp is dry makes it easier for the flavors to penetrate.
🕒 03:04
Cut 2 cloves of Garlic in half, remove the sprouts, and mince them finely. [This is the key!] Garlic sprouts can cause bitterness and burning, so be sure to remove them. Adjust the amount of garlic to your preference.
🕒 03:32
In a Ziploc bag (or a bowl), combine the shrimp, minced garlic, 1.5 tbsp of Olive Oil, 1 tsp of Lemon Juice, 1 tbsp of Cooking Sake (Rice Wine), Black Pepper (to taste), and 1/2 tsp of salt. Mix well.
🕒 04:06
Remove air from the bag, seal it, and marinate in the refrigerator for 30 minutes. [This is the key!] If you have time, marinating for 1 hour will allow the flavors to penetrate even more deeply. Adding lemon juice helps to reduce gaminess and firm up the shrimp.
🕒 04:39
Heat a frying pan over low heat. Arrange the marinated shrimp, including the marinade, in a single layer without overlapping. [This is the key!] Choose a frying pan large enough to lay out the shrimp without them touching.
🕒 05:00
Cook slowly over low heat for about 5 minutes, or until the cut on the shrimp opens up. [This is the key!] High heat will burn the garlic, so be sure to cook over low heat.
🕒 05:22
Once the shrimp turn red and the cut has opened, flip them over.
🕒 06:01
Continue to cook over low heat, allowing any remaining moisture to evaporate.
🕒 06:10
In the final step, add 15g of Salted Butter and toss to coat everything, lightly browning the shrimp. [This is the key!] Lower the heat if it seems like it might burn. Adding butter will result in a more fragrant finish.
🕒 06:21
Transfer to a serving plate and sprinkle with parsley as desired. Enjoy! [This is the key!] Eating the shells allows you to savor the rich, roasted flavor with every bite.
🕒 06:49