Pan-Seared Shrimp with Ginger-Hoisin Glaze
Why This Recipe Works
A good pan-seared shrimp recipe produces seafood with a well-caramelized exterior and a moist, tender interior, preserving the shrimp’s plumpness and trademark briny sweetness. To achieve these goals for our pan-seared shrimp recipe, we peeled the shrimp first and skipped the brining, since added moisture inhibited browning. Instead, we seasoned the shrimp with salt, pepper, and sugar, which encouraged browning and brought out the shrimp’s natural sweetness. We cooked the shrimp in batches and then paired them with a thick, glazelike sauce with assertive ingredients and plenty of acidity, balancing the shrimp’s richness.