Brown Buttered Shrimp with Ginger-y Tomato Broth and Lotsa Lime


Active Time: 45 Mins

Total Time: 45 mins



  • 1 yellow onion
  • 6 garlic cloves
  • 2” knob of ginger
  • 3 limes
  • Handful of cilantro or basil leaves


  • Kosher salt, freshly ground black pepper
  • 2 tablespoons double concentrated
  • tomato paste
  • 2 tablespoons soy sauce
  • 2 tablespoons sambal oelek
  • Baguette, for serving


  • 4 tablespoons unsalted butter, plus more for serving


  • 1 pound peeled, deveined shrimp U16-20

1. Do some prep:

  • Cut one yellow onion in half through the root end. Finely chop the onion.
  • Thinly slice 6 garlic cloves.
  • Finely chop a 2” knob of ginger (feel free to peel it first if you want but I usually don’t bother).
  • Season 1 pound of peeled and deveined shrimp with salt.

2. Cook the shrimp and build the sauce:

  • Heat a large cast iron skillet over medium heat for several minutes. Swirl in 3 tablespoons of butter.
  • Once the butter has melted, add the shrimp in a single layer and cook, shaking the pan occasionally but not flipping until they are well browned underneath, 2-3 minutes. Flip the shrimp and cook 15 seconds longer on the second side before transferring to a plate. They will go back in the sauce at the end so not to worry if they seem barely cooked just yet. The worst thing you can do is overcook them.
  • Add 1 more tablespoon of butter to the skillet along with the chopped onions.
  • Season the onions with salt, and cook, stirring often, until the onions begin to sizzle and brown at the edges, 5-7 minutes.
  • Stir in the garlic, and ginger, and cook until just about to turn brown at the edges, 1-2 minutes longer.
  • Stir in 2 tablespoons tomato paste and cook until the tomato paste sticks to the pan a bit, 2 minutes.
  • Stir in 2 cups of water, and 2 tablespoons soy sauce, 1 or 2 tablespoons of sambal oelek (depending how spicy you like things) and bring the broth to a simmer over medium heat.
  • Simmer, until reduced and saucy but as thick as tomato sauce, 6-9 minutes.

3. Finish and serve:

  • Add the shrimp back into the skillet along with any juices on the plate. Squeeze in the juice of 2 limes. Taste and add more salt to the broth if needed.
  • Cut the remaining lime into wedges for serving.
  • Scatter a good handful of cilantro or basil over the shrimp and serve with baguette that’s generously schmeared in cold butter and seasoned with salt and pepper.
  • Spoon the shrimp and broth on the baguette and have ya’self a real nice time!

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