Serves: 4
Prep: 15 minutes
Cook: 12 minutes
Ingredients
1½ lb large shrimp, peeled and deveined
2 large ripe star fruits
4 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, finely minced
¼ teaspoon red pepper flakes
½ cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Instructions
Wash the star fruit.
Trim the ends and cut into ¼-inch stars.
Remove seeds.
Cut approximately half of the stars into quarters.
Keep the remainder whole.
Pat shrimp completely dry.
Season shrimp with salt and pepper.
Heat a large skillet over medium-high heat.
Add olive oil and 1 tablespoon butter.
Add shrimp in a single layer.
Cook approximately 1½–2 minutes.
Flip and cook another 1½ minutes.
Remove shrimp immediately and set aside.
Star fruit
Add another tablespoon of butter to the skillet.
Add the quartered star fruit.
Cook 2 minutes per side.
Add honey.
Cook another 30 seconds.
Remove the star fruit and reserve.
Sauce
Add remaining 2 tablespoons butter.
Add garlic and red pepper flakes.
Cook for 30 seconds.
Add white wine.
Scrape the browned bits from the bottom of the pan.
Simmer approximately 3 minutes.
Add lemon juice.
Return shrimp and caramelized star fruit to the skillet.
Toss gently for 60–90 seconds.
Finish
Remove from heat.
Add parsley and cilantro.
Place whole star-fruit slices over the shrimp.
Serve immediately over jasmine rice or coconut rice.
Chef’s trick: The star fruit gets both treatments here—caramelized pieces for sweetness and fresh slices for brightness.