Prep Time 20 minutes Cook Time 25 minutes
Ingredients
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3 lbs jumbo shrimp, shell-on and deveined
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1/2 cup garlic, roughly minced
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1 1/2 sticks butter
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2 tbsp brown sugar
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1 1/2 tbsp oyster sauce
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1 tbsp soy sauce
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1 tbsp fresh lemon juice
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1/2 tbsp seasoning salt
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1/2 tbsp garlic powder
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1/2 tbsp paprika
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1 tsp black pepper
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1/2 tbsp cayenne pepper
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Cooking oil
For the Flour Dredge:
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1 cup all-purpose flour
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1/2 tbsp salt
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1 tsp garlic powder
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1 tsp paprika
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1 tsp black pepper
Garnishes:
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Finely minced parsley
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Lemon wedges
Directions
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In a saucepan, melt the butter with a bit of cooking oil to prevent burning. Add the roughly minced garlic and cook until it softens and becomes aromatic, which should take about 3-4 minutes.
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Stir in the oyster sauce, soy sauce, seasoning salt, garlic powder, paprika, black pepper, cayenne pepper, and brown sugar. Cook until everything is well incorporated. Squeeze fresh lemon juice into the pan and mix thoroughly. Remove from heat and set aside.
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Combine the all-purpose flour, salt, garlic powder, paprika, and black pepper in a bowl to make the dredge. Generously coat each shrimp with the dredge mixture, tapping off any excess.
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On a hot and oiled Blackstone Griddle, cook the dredged shrimp for 2-3 minutes on each side or until they are cooked through and light golden.
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Drizzle the prepared sauce over the cooked shrimp and toss them well to coat. Garnish with finely minced parsley and extra lemon wedges. Enjoy this dish with white rice!