Sizzling Shrimp

Five minutes, five ingredients, and you’ve got a plate of shrimp that looks and tastes like it came from a Chinese restaurant kitchen. High heat is everything here.

Butterflying the shrimp isn’t just about presentation (though they do curl into gorgeous shapes). Splitting them open exposes more surface area to the screaming hot pan, which means more of that golden, caramelized sear on every piece.

Garlic, sliced ginger, and green onion go in just before the shrimp. They hit the hot oil and become fragrant in seconds. Then the shrimp go in, and you’re working fast. The moment they turn white and opaque, you splash in the brandy and cover immediately.

Those 15 seconds under the lid let the brandy steam flash-cook the shrimp while the alcohol burns off, leaving behind a warm, sweet depth that plain soy sauce or wine can’t match.

Pro Tips

• Get the pan ripping hot before adding oil. If the oil isn’t shimmering and nearly smoking, your shrimp will steam instead of sear.
• Don’t move the shrimp around the pan constantly. Let them sit for 30 seconds to develop color, then flip once.
• Overcooking is the enemy. Shrimp go from done to rubbery in about 15 seconds. Pull them the instant they turn opaque.
• Use large or jumbo shrimp. Small ones overcook before they develop any sear.

Variations

• Add a splash of soy sauce and a pinch of sugar with the brandy for a more savory-sweet glaze.
• Use whiskey or Shaoxing wine instead of brandy for a different flavor profile.
• Toss in sliced chili peppers with the garlic for a spicy kick.