吃虾不必总用水煮，这道无水焖虾是很讨喜的做法，全程不额外加水，依靠虾本身的汁水焖熟，最大程度保留虾肉自带的鲜甜，肉质紧实Q弹，再配上一碗酸辣开胃的调味汁，一口下去鲜而不腻，做法简单少油，减脂期也能放心吃，不管是家常晚餐还是小聚下酒都十分合适。
准备食材只需要一斤新鲜大虾，再搭配调味酱汁要用的小葱、大蒜、小米辣，还有生抽、陈醋、香油、蚝油和少量凉白开。先处理鲜虾，剪去虾须虾枪，挑出虾线之后冲洗干净，沥干表面水分，水分沥干是这道菜的小关键，能避免焖制时味道被稀释。起锅之后，先在锅底铺上一层葱段和姜片，既可以防止虾直接接触锅底粘锅，葱姜的香气也能慢慢熏入虾肉之中，把处理好的虾均匀铺在葱姜上面，沿着锅边淋入两圈料酒去腥，不用放别的液体，直接盖上锅盖，开中火焖六分钟。焖煮的时间不要随意延长，时间太久虾肉容易变老发柴，火候到了立刻开盖，把焖好的虾捞出来，放进凉水里过一下，热胀冷缩之后，虾壳和虾肉会更好分离，剥壳的时候轻松很多。
趁着焖虾和放凉的空档，就可以调配灵魂蘸汁。把小葱切葱花，大蒜剁成细腻蒜末，小米辣切圈，喜欢辣味淡一点的可以减少小米辣的用量。把这些食材放进碗中，依次加入两勺生抽、一勺陈醋、一勺香油、一勺蚝油，再倒入适量凉白开稀释，用勺子充分搅拌均匀，一碗酸甜鲜辣平衡的料汁就调好了。陈醋中和生抽的咸，香油增香提润，凉白开冲淡厚重感，料汁清爽不齁咸，刚好衬托虾的鲜甜，不会盖住海鲜本身的风味。
剥好的虾仁整齐码进碗里，调好的酸辣料汁直接淋上去，让每一块虾肉都浸在汤汁里静置片刻，风味会渗透得更充分。焖熟的虾肉色泽透亮，肌理紧实，没有水煮虾那种淡淡的水味，入口先是大海自带的清甜，裹上酸辣酱汁之后，鲜、香、酸、辣层层铺开，口感丰富却不杂乱。
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很多做法会用大量调料掩盖虾的原味，而无水焖虾的精髓，恰恰是少添加、重本味。一锅只用葱姜料酒焖出虾的原汁，简单一碗料汁锦上添花，没有复杂工序，不用重油爆炒，最大程度留住虾肉本身的鲜美。闲暇的时候做上一盘，清爽开胃，一口虾肉配着鲜辣汤汁，简单的家常味道，也能带来满满的舌尖欢喜。