Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Watch how to make this recipe.
Pan-Seared Shrimp with Browned Butter Fish Sauce
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- Level: Easy
- Total: 45 min (includes brining time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 147 mg
- Sodium
- 545 mg
The next time you are thinking of making plain ol’ shrimp cocktail for a dinner party, consider making these Vietnamese-ish pan-seared shrimp instead. The juicy shrimp (thanks to a quick dry-brine with a touch of baking soda) get cloaked in an addictive sauce that is reminiscent of a buttery version of nước mấm. Save on dishes by serving this easy but impressive appetizer directly in the skillet with plenty of toasted bread for dipping.
- Level: Easy
- Total: 45 min (includes brining time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 147 mg
- Sodium
- 545 mg
Ingredients
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Directions
- Stir the shrimp, baking soda, sugar and 1/2 teaspoon salt in a medium bowl until well combined. Refrigerate for 20 minutes.
- Transfer the shrimp to a large plate lined with paper towels, then use more paper towels to pat the shrimp completely dry.
- Heat a large skillet over medium-high heat. When hot, add 1 tablespoon of the oil and swirl to coat. Add half of the shrimp in a single layer and cook until lightly browned on the first side, about 1 minute. Turn the shrimp over and cook until opaque and just cooked through, about 1 minute more. Transfer the shrimp to a second large plate. If the skillet has very dark brown/black bits, wipe it out with a clean towel. Heat the remaining oil and sear the remaining shrimp. Remove the now-empty skillet from the heat and wipe out any dark brown bits.
- Turn the heat to medium, add 3 tablespoons of the butter to the skillet and return the skillet to the heat. Cook, stirring occasionally with a silicone spatula, until brown flecks appear and the butter smells nutty, 3 to 4 minutes. Add the remaining 2 tablespoons butter, stirring until melted. Add the garlic and cook, stirring frequently, until tender and fragrant, 2 to 3 minutes. Add the lime juice, fish sauce, honey and chile, if using, and stir to combine.
- Add the shrimp (and any accumulated juices) back to the skillet with the sauce, stir to combine and cook until the shrimp are heated through, about 1 minute. Remove from the heat, sprinkle with the lime zest and scallions and serve in the skillet alongside toasted French bread for dipping.
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