How to Make Pan Fried Shrimp
- cook TIME 13 mins
- prep TIME 12 mins
- total TIME 25 mins
Ingredients (15)
- 12 oz peeled and deveined shrimp from 24 oz raw shrimp
- 4 oz carrots sliced
- 4 oz broccoli roughly chopped
- 3 oz yellow bell pepper sliced
- 3 oz red bell pepper sliced
- 2 oz onion sliced
- 2 tbsp unsalted butter divided
- 2 tbsp olive oil
- 2 tbsp garlic
- 1/2 tsp pepper
- 1/2 tsp salt divided
- 1/2 tsp Cajun seasoning
- 3 cups cooked medium-grain white rice
- 1/4 cup scallions diced
- 1/2 tbsp white sesame seeds
INSTRUCTIONS
PREP:
For the shrimp:
- Cut off the heads and legs (leave the tails on for visual effect.)
- Peel off the shells.
- Remove the veins. Use a small knife to make a shallow cut along the back of each shrimp, then take out the vein with the tip of the knife or a toothpick.
- Wash them clean, then pat dry.
For the rice:
- Place the rice into a large bowl, add clean water, then give the rice a gentle massage to remove any debris or excess starch. Change the water a few times until it becomes clear.
- Drain your rice and place it in a cooker. For 1 part rice, add 2 parts of water (you can adjust the amount of rice and water based on this ratio), then press the cook button.
COOK:
Saute butter, olive oil, and garlic: In a skillet over high heat, add 1 tbsp unsalted butter, 2 tbsp olive oil, and 2 tbsp garlic, then stir well for 30 seconds.
Add shrimp and seasonings: Add in 12 oz peeled and deveined shrimp, 1/2 tsp pepper, 1/4 tsp salt, and 1/2 tsp Cajun seasoning.
Stir to cook for 5 minutes, then transfer the shrimp to another plate.
Add the vegetables: Add to the same skillet 4 oz carrots, 3 oz red bell pepper, 3 oz yellow bell pepper, 4 oz broccoli, 2 oz onion, 1/4 tsp remaining salt, and 1 tbsp remaining butter. Saute over high heat for 3 more minutes.
Add the shrimp again: Put the shrimp back into the skillet, stir to cook for another 3 minutes, then remove from heat.
Garnish and serve: Sprinkle 1/4 cup chopped scallions and 1/2 tbsp sesame seeds on top of the shrimp mixture, then serve with 3 cups cooked medium-grain white rice.
