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Sizzling Oregano Shrimp

It's shrimp a la toban!


Iga-yaki skillet, "Toban" (small)


2 as part of a multi-course meal


  • 8 oz (240 g) medium to large size shrimp, peeled and deveined
  • 1/4 teaspoon each salt, pepper, cumin and chili powder
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh oregano
  • some chopped cilantro
  • lemon wedges
  • some toasted bread


  1. Season the shrimp with salt, pepper, cumin and chili powder.
  2. Heat the olive oil in the toban over medium-high heat. Add the shrimp and cook both sides.
  3. When the shrimp is almost cooked through, add the garlic and oregano. Sauté until aromatic.
  4. Garnish with cilantro, and serve with lemon wedges and toasted bread immediately.

  • You can soak the bread in the sauce…it’s very nice.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
  • 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
  • 1 cup = 240 ml1
  • inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml