Ingredients:

  • 1 lb (450 g) Large Raw Shrimp (16/20 count), peeled, deveined, and tails optional
  • 1 Tbsp (15 ml) High-Heat Neutral Oil (e.g., Avocado or Grapeseed), for cooking
  • Pinch of Sea Salt and Freshly Cracked Black Pepper, for finishing
  • -- Marinade 1: Zesty Lemon Herb Ingredients ---
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tsp (5 ml) Dried Oregano
  • 1 small clove Garlic, finely minced (approx. 1/2 tsp or 3 g)
  • 1/4 tsp (1.25 g) Fine Sea Salt
  • -- Marinade 2: Fiery Chipotle Lime Ingredients ---
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • 2 Tbsp (30 ml) Vegetable Oil (or neutral oil)
  • 1/2 tsp (2.5 g) Chipotle Powder (or 1 tsp canned adobo purée)
  • 1/2 tsp (2.5 g) Ground Cumin
  • 1/4 tsp (1.25 g) Dried Coriander
  • 1/4 tsp (1.25 g) Fine Sea Salt
  • -- Marinade 3: Asian Ginger-Soy Ingredients ---
  • 1 Tbsp (15 ml) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 1 Tbsp (15 ml) Toasted Sesame Oil
  • 1/2 Tbsp (7.5 ml) Honey or Maple Syrup
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • 1 small clove Garlic, finely minced (approx. 1/2 tsp or 3 g)

Instructions:

  1. Prepare the Shrimp: Fully thaw the shrimp if frozen, then pat them thoroughly dry with paper towels. Dry shrimp ensures better searing and flavor adherence.
  2. Divide the Protein: Separate the 1 lb of dried shrimp into three equal portions (approximately 5 oz/150 g each). Place each portion into a separate bowl or Ziploc bag.
  3. Mix the Marinades: In three separate small bowls, combine the ingredients for the Lemon Herb, Chipotle Lime, and Ginger-Soy marinades, whisking each briefly until uniform.
  4. Add Marinade and Marinate Safely: Pour one marinade over each portion of shrimp, ensuring they are fully coated. Place the marinating shrimp in the refrigerator for a minimum of 30 minutes, and a strict maximum of 45 minutes. Do not exceed 45 minutes due to the acidity.
  5. Drain Excess Liquid: Just before cooking, remove the shrimp from the marinades. If pan-searing, lightly pat the shrimp again to remove any large clumps of residual marinade, and discard the leftover marinade.
  6. Preheat Cooking Surface: Heat the neutral cooking oil in a large skillet over high heat until shimmering, or preheat your grill to medium-high (approx. 400°F / 200°C).
  7. Cook in Batches: Cook one flavor batch at a time to prevent overcrowding the pan (or grill) and to keep the distinct flavors separate.
  8. Sear the Shrimp: Add the first batch of seasoned shrimp to the hot surface in a single layer. Cook undisturbed for 2–3 minutes until the underside is pink and has begun to caramelize.
  9. Flip and Finish: Flip the shrimp. Cook for another 1–2 minutes, or until the shrimp is opaque pink throughout and curled into a ‘C’ shape. Transfer the cooked shrimp immediately to a clean serving plate.
  10. Serve: Sprinkle the cooked shrimp with a tiny pinch of salt and pepper if desired, and repeat steps 7–9 for the remaining two batches. Serve immediately.