Soy sauce plays a big role in creating this simple and flavorful shrimp appetizer. And with the garlic and chili, your shrimp experience will rock.
I grew up in Asia, and some condiments are mainstays in the typical Asian kitchen cupboard. One of them is soy sauce. It’s used in cooking and in dipping sauces — a lot. It’s the same as how the Italians treat extra-virgin olive oil. Soy sauce spends more time on the table than inside the cupboard. Maintaining a duel-gastronomic culture (Asian and Italian) in my house means having more condiments and ingredients than a regular Italian home. You can forget about everything else, but never the soy sauce and the extra-virgin olive oil.
Here, I have a very simple recipe for shrimp marinated in lemon, sesame seed and soy sauce (of course) and then sautéed in a lot of garlic and as much chili as you can handle. I can only handle one chili, but you can add more to taste. I sauté the shrimp with the olive oil I use at home, and after a few minutes, I have an Asian-inspired garlicky and spicy appetizer for two.
Asian-style garlicky, spicy sautéed shrimp recipe
- 1 pound large shrimp, deveined and shelled (leave the tails on)
- 2 tablespoons soy sauce
- 1/2 tablespoon lemon juice
- 1/2 teaspoon toasted sesame seeds
- Extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1 chili, seeded and finely chopped (leave the seeds in if you want it spicier)
- Ground black pepper
- Fresh parsley, finely chopped
- In a small bowl, mix together the soy sauce, lemon juice and sesame seeds. You can adjust quantities to your taste. Mix in the shrimp, and set aside for 15 minutes.
- In a medium saucepan over medium heat with extra-virgin olive oil, sauté the chili and garlic.
- Add the shrimp mixture. Sauté until cooked through and the liquid is reduced, about 8 minutes.
- Sprinkle with the pepper and parsley, and then turn off the heat.
- Serve while hot.