Pan-Fried Black Tiger Shrimp is a simple yet flavourful seafood dish featuring succulent black tiger shrimp pan-fried until juicy, tender and lightly golden. Seasoned with fragrant herbs and black pepper, the shrimp are finished with a rich, buttery sauce that coats every bite with savoury goodness.
Juicy, tender and packed with natural sweetness, these pan-fried shrimp make an easy and satisfying meal for any day of the week. Perfect served with steamed rice, pasta or crusty bread to soak up the delicious buttery sauce.
Ingredients
-
Fisher Catch Black Tiger Shrimp Meat
-
Emborg Unsalted Butter
- Soy Sauce
-
Salt
- Pepper
Instructions
- Heat butter in a frying pan over medium heat. Add the black tiger shrimp and season with pepper.
- Add soy sauce, stir well, then cover with a lid and cook for 3–4 minutes.
- Flip the shrimp and season with salt and pepper. Cover and cook for another 3–4 minutes, or until the shrimp are fully cooked and tender.
- Serve hot with the buttery soy sauce from the pan.
Tips for Pan Fry Black Tiger Shrimp
Pat the shrimp dry before cooking to prevent excess water from releasing into the pan.
Don’t overcook the shrimp — cook just until they turn opaque and curl slightly for a juicy, tender texture.
Flip once halfway through cooking for even browning on both sides.
Serve immediately while the shrimp are hot and juicy, with the buttery soy sauce drizzled over the top.
What to Serve with Pan Fry Black Tiger Shrimp
Pan-fried black tiger shrimp pairs wonderfully with steamed rice, garlic fried rice or pasta, which can soak up the savoury buttery soy sauce. For a more balanced meal, serve it alongside stir-fried vegetables, a fresh salad or roasted vegetables. You can also enjoy it with crusty bread for dipping into the rich sauce, or pair it with mashed potatoes for a comforting and hearty meal.
FAQ
1. Can I use frozen black tiger shrimp?
Yes, frozen black tiger shrimp can be used. Thaw them completely and pat them dry with paper towels before cooking for better results.
2. How do I know when the shrimp are cooked?
The shrimp are ready when they turn opaque and pinkish, curl slightly, and feel firm but still tender. Avoid overcooking as they can become tough and rubbery.
3. Can I replace butter with oil?
Yes, you can use cooking oil instead of butter, although butter gives the shrimp a richer and more fragrant flavour.
4. Can I adjust the seasoning?
Absolutely. Adjust the amount of soy sauce, salt and pepper according to your preference. Since soy sauce is already salty, taste before adding too much additional salt.
