Hsin-Min Shrimp

A long soak in soy sauce, sherry, peanut oil, garlic, and lemon juice transforms plain shrimp into something intensely savory with a sweet, boozy edge. Four to six hours in the fridge, a quick broil, and you’re done.

The marinade is heavy on umami. Half a cup of soy sauce and half a cup of sherry sounds like a lot, but the shrimp absorb it over those hours and the broiler caramelizes the sugars on the surface into sticky, charred bits that you’ll want to eat straight off the pan.

Peanut oil in the marinade serves two purposes. It carries the garlic and soy flavors into the shrimp and helps the surface brown quickly under the broiler without drying out the flesh.

Pro Tips

• Don’t marinate longer than 6 hours. The acid from the lemon juice and the salt from the soy sauce will start to break down the shrimp texture, making them mushy.
• Two minutes per side is all you need. Overcooked shrimp turn rubbery fast. Pull them when they curl into a loose C shape, not a tight O.
• Pat the shrimp lightly before broiling if you want more char. Excess marinade steams instead of browning.

Variations

• Add a teaspoon of sesame oil and a pinch of red pepper flakes to the marinade for heat and nuttiness.
• Thread the shrimp on skewers and grill over high heat instead of broiling.
• Serve over steamed rice with the pan juices drizzled on top for a quick main dish.