Grilled Butterfly Shrimps with Crispy Garlic Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthier fat option.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat with a higher smoke point.

Prepare the shrimps by removing the whiskers and legs, deveining them, and cutting the back open to butterfly them.

Rub a sprinkling of salt on the inside of the shrimps’ backs.

Heat a pan to medium-high and pour in the cooking oil.

Add all the garlic to the hot oil and stir fry for 2 minutes or until golden brown and crispy.

Remove the garlic from the pan and set aside, collecting the garlic oil to brush on the shrimps during grilling.

Prepare the grilling pan by placing foil on it to prevent sticking and minimize mess.

Heat the pan with the foil for 2 minutes until hot.

Brush the foil with garlic oil using a small brush.

Place the butterflied shrimps top down on the foil, arranging them neatly to fit all in one go.

Brush the shrimps with garlic oil to coat them.

After 2 minutes, check if the shrimps are ready to be flipped; press down on the tails to ensure even cooking.

After 3-4 minutes, turn the shrimps and press down those not in contact with the heat.

Rearrange the shrimps so that the heads are in the center of the pan for even cooking.

In the final minute, brush the shrimps with garlic oil again and use some of the shrimp juices from the pan for added flavor.

Remove the shrimps from the pan and arrange them on a serving plate with their backs facing up.

Make a gravy by adding 1 tbsp of hot water onto the foil and mixing it with the shrimp essence.

Brush the gravy onto the shrimps for maximum flavor.

Sprinkle crispy fried garlic, chopped chillies, and chopped spring onions on top of the shrimps.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens