Searing is one of the simplest techniques you can learn in the kitchen, and seared shrimp make for a great meal on their own, tossed into a salad, or with pasta and tomato sauce.
This recipe is for basic seared shrimp. You can always add seasonings like herbs and spices to kick it up a notch.
- Grapeseed oil, or other oil with a high smoke point
- 1 Pound shrimp, peeled and deveined
- Salt and freshly ground black pepper
Calories Per Serving95
Folate equivalent (total)22µg5%
Wok Seared Steak & Shrimp
The last time I was in Las Vegas was the first time I tried Panda Express, before I just heard them and see them online, I also had read a lot of copycat recipes on different blogs but that’s about it. Today I will be contributing to those copycat recipes and this one is not a widely published one might be because it’s simple or it is a new menu item, the Wok Seared Steak & Shrimp.
I searched online if I can find a recipe but there was none, I only saw this website from Panda Express and I based my recipe on how they described it plus how it tasted when I tried it back in America. As they described it:
“Premium Angus top sirloin and large succulent shrimp hand-tossed in a hot sizzling wok with potatoes, snap peas, bell peppers, onions and a Chinese-inspired steak sauce.” …
“The limited-time offering is claimed to feature premium ingredients, potatoes and seasonal hand-cut vegetables, such as red bell peppers, sugar snap peas and yellow onions. All ingredients are then wok-tossed in a slightly spicy Chinese-inspired steak sauce.”…
“Panda chefs’ wok-sear each part of the dish to create a mix of caramelisation and charring”…
Sound like there is a lot of information there from the ingredients down to the process. When I tasted it before, I sort of knew how each item were prepared, beef was slightly velveted and cook really fast, the potatoes have this sticky crunch texture most probably from potato or tapioca starch and the vegetables have that light charred flavour. I think the only one I need guessing it that “Chinese-inspired steak sauce.” Sounds good? Yes, and here is how I made it, my own version of Panda Express’ Wok Seared Steak & Shrimp.
- 8 scallions, trimmed
- 2 cloves garlic
- 1 1-inch piece fresh ginger, peeled
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon curry powder, divided
- 2 teaspoons canola oil, divided
- 1 ½ cups frozen peas
- 1 cup reduced-sodium chicken broth
- Salt & freshly ground pepper, to taste
Combine 7 scallions, garlic and ginger in a food processor pulse until finely chopped. Set aside. Slice remaining scallion and set aside.
Toss shrimp with 1 1/2 teaspoons curry powder in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.
Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1 1/2 teaspoons curry powder cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.
Selecting Quality Shrimp
As I said in my previous Cod Fish Stew post, selecting quality seafood is less of an artform than selecting quality meat, since there’s both less to look for and less opportunity to affect your purchase.
Nevertheless, there ‘are’ a number of key things to be on the lookout for when selecting your shrimp.
1) They shouldn’t smell like bleach. Shocking, right? Nonetheless, the telltale sign that shrimp are on their way out is a faint ‘ammonia’ or ‘bleach’ odor. This odor is sometimes hard to notice, but the more pronounced it is, the worse-for-ware the shrimp are. Ideally, you want zero odor, as any amount of this telltale pungency means the shrimp have begun to decay.
2) Buy Frozen. The truth is that unless you live right on the shore in the areas where shrimp are caught, you don’t actually have access to ‘fresh’ shrimp. Even then, many boats flash freeze their catch the moment they get to shore. Thus, when buying ‘fresh’ shrimp, you are almost guaranteed to be buying ‘thawed’ shrimp. As such, spare your shrimp the extra layer of thawing, and the resultant flavor loss, and just buy frozen.
3) The Wilder, The Tastier. Unlike salmon, whose fattier farmed counterparts naturally ‘taste’ fattier, and therefore cook up juicier, wild shrimp taste ‘cleaner’ and ‘crisper,’ with a much more mouth-filing ‘shellfish’ flavor. By contrast, farmed shrimp tend to be drabber of flavor and appearance.
4) Buy Whole, Learn to Devein. The deveining process naturally releases a lot of the shrimp’s juices. As a result, the shrimp is quite literally ‘leaking’ flavor and juiciness from the instant it’s been de-shelled and deveined. As a result, the longer they sit on ice or in a bag after being shelled and veined, the more juice and flavor they lose. For the juiciest and most flavorful shrimp possible, you need to do the dirty work yourself.
Salt Block Seared Shrimp
Salt block seared shrimp is the easiest way to cook shrimp with only one ingredient required. All you need is a salt block and an oven!
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11 thoughts on &ldquoSalt Block Seared Shrimp&rdquo
This is super cool! Love the idea of the salt block!!
I recently heard about salt blocks for the first time and really want to get one! When I do this recipe looks like a must-try!
So fun to use. This is a perfect first recipe to try it out on.
What a creative cooking method – I saw a salt block at the store the other day and had no idea what it was for!
It’s been fun using it. It is certainly a topic of conversation when you bring it to the table.
I never cooked this way before but I will admit, my birthday is coming up and I may have found my gift! Thanks so much for sharing!
Sure thing Kacey. It transforms the flavor of anything you put on it. Enjoy.
How fun! I’ve had a block on my wish list for awhile but haven’t pulled the trigger. This makes me want one even more!
I found the directions confusing…after heating the block in the oven at 450 degrees for an hour is it then left in the oven, and the shrimp consequently baked on it IN the oven, still at 450 or is the oven turned off…or…what?
Hi Mike. When using a salt block you have to heat it up slowly in the oven starting at a low heat and work your way up to 450°F. Otherwise the block can crack. Once the salt block is heated up you remove it from the oven and cook your shrimp on the salt block. The block will be so hot it will produce enough heat to cook your meal. Scallops work well too. If you’re cooking something thicker like a lamb chop or beef fillet you can keep the salt block in the oven on a baking sheet, just reduce the temperature after the initial searing at 450°F. Keep cooking until the meat is cooked through according to a thermometer, about 15 minutes. I hope you give it a try. Enjoy ?
Ingredients in Pan-Seared Shrimp:
One of the main ingredients is shrimp. I&rsquom using jumbo (you get 8-12 shrimp per pound), but you can use whatever you have on hand.
Besides shrimp, I&rsquom using this low-sodium fajita spice mix and salted butter (or ghee).
If you don&rsquot have the spice mix, then no stress, you can substitute it with things like my cajun seasoning, homemade taco seasoning and spicy dry rub recipes. If you&rsquore particularly sensitive to salt, use unsalted butter. You can always add a dash of salt at the end.
Dinner 1: Pan-Seared Shrimp and Sautéed Snow Peas
You will need two skillets for this pairing. Start by salting the shrimp. While they stand, prep the remaining ingredients for both dishes. Sear the shrimp. As the shrimp stand off heat, sauté the snow peas.
To keep Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime from overcooking, we start them in a cold skillet and heat them gradually so they don&rsquot buckle and thus brown uniformly. Once the shrimp are spotty brown and pink at the edges on the first side, we remove them from the heat and quickly turn each one, letting residual heat gently cook them the rest of the way. Adding a little sugar to Sautéed Snow Peas with Garlic, Cumin, and Cilantro helps to bump up the peas' natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is enough heat for most peas. Final punches of flavor come from lime juice, lime zest, and fresh cilantro.
Printable Shopping Lists: Pan-Seared Shrimp and Sautéed Snow Peas
Equipment Review Rasp-Style Graters
We love the Microplane Classic, but it’s not the only rasp around anymore. Can any of the newcomers top our old favorite?
Perfectly Seared Shrimp
Do you usually celebrate Valentine’s day? Honestly, Mr. Dreamboat and I don’t, and we never really have. We both agree that it’s just a regular day that at some point was arbitrarily set as the day we are all supposed to “celebrate our love”.
No thanks. We can do that on our own when restaurants aren’t overbooked and charging extra. Perhaps, if my schedule allows, I might make a little extra effort on a home cooked meal, or cook something that we normally consider a “splurge” item. Living in the Midwest, seafood usually falls into that splurge-worthy category, and we both love it. So, on Valentine’s day, I sometimes break out the Bacon Wrapped Scallops that we both love, or these Perfectly Seared Shrimp.
To be honest though, you don’t need a special occasion to make these shrimp. They are super fast and easy to make, and can be on your table in just minutes flat, with only a bare minimum of ingredients (really, the shrimp is all you need). I like the Argentinian Red Shrimp from Trader Joe’s, but you can use any large or jumbo shrimp, as long as you remove the shells and veins before you cook them (or buy them already shelled).
Once you’ve got these shrimp cooked, they are super versatile. I usually serve them alongside a simple pasta and salad. You can also use them on top of pasta, or in a grain bowl or salad. Or you could serve them as an appetizer with your favorite dipping sauce. Really, you can’t go wrong!
Garlic Butter Skillet Steak and Shrimp
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Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!
I take that back. You can pretty much eat skillet steak and shrimp all year long because it’s made indoors on a skillet which makes it perfect for weeknights, weekends, summer, or even winter.
Along with being a year-round recipe, it’s incredibly easy to make. As in I could buy steaks, ask the hubby to season them and throw them in a pan and around 20 minutes later, we could be eating a fancy skillet steak dinner.
It’s no secret that I love a good steak dinner. I’m not the kind of girl that’s afraid to order a hunk of meat at a restaurant. In fact, most days we eat out, I’ll order beef rather than chicken. So imagine my surprise when I looked through the archives here and realized that I hadn’t shared an easy steak recipe with you! I take that back. I’ve shared my steak fajitas before, but I mean a real surf & turf dinner recipe, you know?
So today’s skillet steak and shrimp is topped with homemade garlic herb butter.
How to make garlic herb butter:
You’ll need just a handful of ingredients to make this garlic butter that’s perfect on steak, shrimp, and even roasted potatoes!
- Softened butter: it’s important to use softened butter, so everything mixes in quickly and evenly
- Pressed garlic (or minced): garlic is good, but getting a large piece can be harsh! I like to press the garlic using this(affiliate link) which ensure evenly garlickiness throughout.
- Chopped herbs: use what you like or use what you have. My goto for steak is thyme and rosemary – love how those flavors pair so well with seared steak.
- Maldon salt + black pepper: that coarse salt is the perfect accompaniment to a perfectly pan seared steak. Also, coarse black pepper and lots of it for good flavor!
Timing and temperature is everything when it comes to garlic butter skillet steak and shrimp:
It’s important to keep an eye on the time and temperature of your steak so that you can avoid overcooking it. My favorite tool is a digital meat thermometer that comes in handy for all sorts of things!
- Rare: seared edges with a bright red interior. You’ll know it’s rare when it’s soft and spongy. (120- 130ºF)
- Medium-rare: seared outside with pinkish red interior. Still on the softer side but it’ll also have a springy firmness to it (130 – 140ºF)
- Medium: pink centers with brown meat surrounding it. Less springy firmness than a medium rare (140- 150ºF)
- Medium-well: faint pink color in just the very center. Feels quite firm to the touch (150- 160ºF)
- Well Done: solid brown throughout. It will feel very firm. 160 – 170ºF
Keep in mind that the meat will continue to cook an additional 5 degrees or so once you pull it off the pan or grill so if you prefer your steak medium-rare, pull it off when it’s closer to 125ºF, and it’ll be 130ºF by the time you enjoy it!
Tips for perfect garlic butter skillet steak and shrimp:
- Buy a well-marbled steak. The white streaks of fat throughout the steak is what we’re talking about. It’s the stuff that keeps the steaks tender and juicy and adds tons of flavor! I suggest avoiding prepackaged steak unless your grocery store has superior quality steaks wrapped up. Usually, the butcher is the best way to go!
- Remove the steak from the refrigerator 20-30 minutes prior to cooking. This allows the steak to cook more evenly throughout.
- Salt the steaks early. right after you take them out of the refrigerator salt them. This leaves you with an amazing crust on the outside and allows for your self to be flavorful throughout!
- Look at the thickness. Thicker steaks will take longer to cook then thinner ones obviously. So if you’re someone that’s particular about rare steaks, a thicker piece will be a little more forgiving if this is your first time cooking a steak.
- Do the touch test but then, test with a thermometer. Poke it with your finger, does it feel spongy, or does it spring back just a little bit, is it firm? When you think you’re getting close, test it with a thermometer just to be sure!
- Let the steak rest for 5-7 minutes. Don’t touch it, just walk away.
- Don’t wrap it in foil. Contrary to what a lot of people say, I find wrapping a good, perfectly seared steak in foil causes it to lose all it’s crispy outer beauty. Just let it relax uncovered, it’s just 5 minutes!
Equipment for garlic butter skillet steak and shrimp:
Reasons why you need to make skillet steak and shrimp:
- quick with not much prep work involved
- not intimidating in the least bit
- makes a ton and leftover steak works well to make this pizza
- it’s SUPER DELICIOUS.
There you have it! Grab a couple of steaks on the way home tonight and put this baby together!
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/3 the shrimp cook 2 minutes or until browned on both sides. Remove shrimp from skillet. Repeat with remaining shrimp, adding remaining 1 tablespoon oil as needed. Remove shrimp set aside
Add water and butter to same skillet bring to boil. Stir in Rice Mix return to boil. Reduce heat to low cover and simmer 25 minutes or until rice is tender
Stir in shrimp, peas, green onions and lemon juice until well mixed. Cover. Remove from heat. Let stand 5 minutes before serving
All-Purpose Spicy Shrimp Skillet
Spicy pan seared shrimp marinated in spicy sauce, is ready in just a few minutes. Perfect in tacos, quesadillas, in salads or with veggies. Here we have a super simple skillet shrimp. Just a few ingredients and all done in the comfort of your skillet. This shrimp works great in tacos, quesadillas, wraps, on rice, with veggies, or on a chopped salad.
It can be marinated overnight or used as soon you marinate it. I used jumbo shrimp but any type of shrimp will work well for this.
Now the secret to getting this shrimp perfectly cooked and perfectly is by heating your skillet until it&rsquos very hot. I like to use a cast-iron for this because it retains the heat but any heavy-duty skillet will work well. Just be sure to heat it on high for at least 2 minutes before adding the shrimp. The heat will cook the shrimp and give them a nice exterior while keeping all the juice locked into keep them nice and moist.