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In a saucepan, melt the butter with a bit of cooking oil to prevent burning. Add the roughly minced garlic and cook until it softens and becomes aromatic, which should take about 3-4 minutes.
Stir in the oyster sauce, soy sauce, seasoning salt, garlic powder, paprika, black pepper, cayenne pepper, and brown sugar. Cook until everything is well incorporated. Squeeze fresh lemon juice into the pan and mix thoroughly. Remove from heat and set aside.
Combine the all-purpose flour, salt, garlic powder, paprika, and black pepper in a bowl to make the dredge. Generously coat each shrimp with the dredge mixture, tapping off any excess.
On a hot and oiled Blackstone Griddle, cook the dredged shrimp for 2-3 minutes on each side or until they are cooked through and light golden.
Drizzle the prepared sauce over the cooked shrimp and toss them well to coat. Garnish with finely minced parsley and extra lemon wedges. Enjoy this dish with white rice!
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