Wok-Seared Shrimp
Flash-cook shelled shrimp in a smoking-hot wok with a minimal amount of oil, searing them until the flesh turns opaque and the edges catch a light char. The entire process takes less than two minutes from the moment the shrimp hit the steel.
Control the moisture and the temperature.
Dry your shrimp thoroughly with paper towels before they touch the pan, or they will steam instead of sear. Have all your aromatics prepped and within reach before you turn on the burner.
- Carbon steel wok
- Long-handled metal spatula
- High-smoke point oil (grapeseed or peanut)
What goes in.
- 1 lblarge shrimp, peeled and deveined
- 2 tbspgrapeseed oil
- 1 tbspfresh ginger, minced
- 2 clovesgarlic, smashed and minced
- 1 tspsoy sauce
- 1scallion, sliced on a bias
Heating the wok
Heat your empty wok until it begins to wisp smoke before adding the oil. This creates a non-stick surface and provides the intense heat necessary for an instant sear.
The method.
Dry the shrimp
Lay the shrimp on a double layer of paper towels and pat them until completely dry; moisture is the enemy of a hard sear.
Heat the wok
Place the wok over high heat. Wait until you see faint wisps of smoke rising from the center.
Sear the shrimp
Add the oil, swirling to coat the sides. Immediately drop in the shrimp. Spread them into a single layer and leave them undisturbed for 45 seconds until the underside is seared and golden.
Add aromatics
Flip the shrimp. Quickly add the ginger and garlic. Stir-fry for another 30 seconds until the aromatics are fragrant and the shrimp are just cooked through.
Deglaze and finish
Drizzle the soy sauce down the inside edge of the wok so it hisses and caramelizes before hitting the shrimp. Toss in the scallions, stir once, and remove from heat immediately.
Other turns to take.
Spicy Chili
Add 1 tablespoon of chili garlic sauce to the wok when you add the aromatics.
Citrus Infused
Finish the dish with a squeeze of fresh lime juice and a pinch of lime zest immediately after removing it from the heat.
When it doesn't go to plan.
Use shrimp that still have the tail on if you prefer to eat with your hands.
If your shrimp are large, cut a small slit along the back to help them cook evenly without curling into tight balls.
Never crowd the wok; if you are cooking for more than two, do it in batches to keep the heat high.
The ones that keep coming up.
How do I know the shrimp are done?
Look for the C-shape curve. If they curl into a tight O-shape, they have been overcooked and will be rubbery.
Can I use a non-stick skillet?
You can, but it will not reach the necessary temperature for a proper sear, and the shrimp will likely release too much water.
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