Place the coated shrimp on a baking sheet and repeat with the rest. Once half of the shrimp are in the bag, seal and shake to coat each piece well. Take each piece of shrimp and dip it in the wet mixture, then add it to the bag with the flour mixture. In a shallow bowl, whisk together the buttermilk, egg, and hot sauce.In a brown bag or ziplock bag, shake together the flour, cornmeal, salt, and cayenne.Over rice, with a drizzle of soy and tart vinegar, they could overthrow any other entrГ©e.Д¬ons: Took twice as long as the sear and broil methods. I ate a whole half-batch myself before 8 a.m. The real standout, though, was the garlic, which began to caramelize into sticky, savory bits on each individual shrimp. Roasting the shrimp for 8-ish minutes at a consistent temperature-instead of blasting them with high heat in a pan-produced meat that was sweeter and softer than the sear batch. Remove from the oven, add the butter, and toss the shrimp until coated. Roast for 7 to 9 minutes, until pink and just cooked through.On a half sheet pan, toss the shrimp, salt, garlic, olive oil, red pepper flakes, and lemon zest.1 pound medium shrimp, peeled and deveined.The shell also trapped the lemon, fat, and seasoning, which lent the meat more hearty, deeper-seated flavor than the peeled batch.Д¬ons: Less tender when the shrimp are pre-peeled. I suspect that the extra layer kept the shrimp from drying out as quickly when cooked over high heat. But the shell-on test produced buttery, juicy shrimp that stole the show (the show being me, barefoot, eating shrimp in the morning). The latter was fine, with shrimp that were less tender than some of the slower-cook methods like roast. I tested this method with both shell-on and peeled shrimp. Take the pan off the heat and stir in the remaining butter. SautГ© until they cook through and turn pink, about 3 minutes. SautГ© for about 2 to 3 minutes, until the garlic has softened.

Once the butter is foaming, add the garlic and lemon juice. In a large frying pan or wok, heat 3 tablespoons of butter over medium-high heat.In a bowl, toss the shrimp with the lemon zest, salt, and cayenne until itвЂ™s coated well.3 tablespoons freshly squeezed lemon juice.Вј cup unsalted butter, cut into tablespoons.1 pound large shrimp, deveined, shell on.

Overcooked shrimp