This 15 minute Buttered Soy Shrimp is my family favorite dish and the recipe is handed down to me from my mom. It’s super easy yet creates a savory and irresistible flavor. The flavorful blend of butter and soy sauce is perfect to be served over warm steamed rice.
You don’t have much time to prepare lunch or dinner for your family? Don’t worry, I got your back with my family recipe. This quick and easy buttered soy shrimp will surely win your family’s heart. A mixed flavor of sweet, savory and slightly tangy seasoning blends well with succulent white shrimps.
Personally, I prefer white shrimp over prawns since white shrimp have a more mild flavor with notes of natural sweetness, and their meat is less tough than prawns. If you sauté them, they’ll soak in the nuances of the sauces.
Also, another tip that I am going to share is, to keep the shrimp’s shell on. Because shrimp tends to cooked very quick and overcooked shrimp will result in tough and rubbery shrimp, the shells will keep shrimp tender when being heated.
Spare me your 15-minute and Lets get cooking this flavorful Buttered Soy Shrimp!
15-minute Buttered Soy Shrimp
- 500 grams white shrimp size 25-30 deveined, keep shells on
- 1 small onion sliced
- 1 tbsp minced garlic
- 2 tbsp oyster sauce
- 4 tbsp Worcestershire sauce
- 3 tbsp light soy sauce
- 3 tbsp sweet soy sauce kecap manis
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
- 1/3 cup vegetable oil
- coriander leaves (optional) for garnish
- Devein the shrimps, keep shells on and remove the head (but keep them for shrimp stock later on). The shells will help keeping shrimps flesh juicy and delicate
- Heat oil in a skillet over medium-high heat. Place shrimp in the skillet and cook until they turn orange
- Add on the onions and minced garlic. Mixed them all until onions are caramelized
- Add all the seasonings (oyster sauce, soy sauce, sweet soy sauce, Worcestershire sauce, sugar, salt and black pepper) into the skillet and stir until cooked through
- Turn off the heat and add in the butter, stir thoroughly.
- Garnish with spring onions or coriander leaves. The sauce is excellent served on warm steamed rice.
- You can change shrimp with chicken.
- Shrimp cooks quickly, and overcooked shrimp can be tough, rubbery and dry. So, keep it fast cooking.
If you make this recipe, tag @vness.gracia on Instagram so I can see your creations!