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Prep time
10 minutes
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Cook time
10 minutes
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Serves
1
Author Notes
This weeknight dinner for one is inspired by an incredible garlic shrimp I had at a Chinese restaurant in Hawaii. When roasted at high heat in a quarter sheet pan like this, marinated shrimp cooks up gorgeously and begins to caramelize in its own juices, creating a sauce that's made even saucier thanks to a last-minute pat of butter and spritz of lemon juice. Though the usual scampi players are present (garlic, lemon, and red pepper flakes), I went with mirin instead of white wine and soy sauce instead of salt, lending it some of that Waikiki palate. I anticipate that many will wish to skip the optional pinch of sugar, but I implore you not to; for me, anyway, this dish didn't fully come together until that one pinch. But to each their own: That is the point of cooking for yourself, isn't it? You can tailor a recipe to your predilections. As for my predilections, I like to eat this straight out of the pan with a bowl of white rice and an ice-cold beer, just as I had it in Hawaii. —Eric Kim
Test Kitchen Notes
Featured in: A Sheet-Pan Shrimp Scampi for When You're Alone & Happy Alone. —The Editors
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Sheet-Pan Shrimp Scampi for One
Ingredients
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1/2 pound
shrimp, peeled and deveined
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2
cloves garlic, grated
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1 tablespoon
soy sauce
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1 tablespoon
mirin
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1 tablespoon
olive oil
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1 pinch
sugar, optional
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1/2 teaspoon
red pepper flakes
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1/2
lemon, zested and juiced
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1 tablespoon
butter
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1
bowl white rice, for serving
Directions
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Preheat oven to 450°F.
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In a small bowl, stir together the shrimp, garlic, soy sauce, mirin, olive oil, sugar, red pepper flakes, and lemon zest. Marinate for 10 minutes.
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Lay shrimp on a quarter sheet pan in a single layer and roast for 8 to 10 minutes, or until cooked through. Out of the oven, add butter and toss the shrimp until coated and butter is melted, then spritz with lemon half. Serve with white rice.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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