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Garlic Shrimp

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Garlic Shrimp
Ingredients:

8 oz. medium-size shrimp (head on, shell on, slit the back of the shrimp and deveined)
2 tablespoons butter or olive oil
3 cloves garlic (finely chopped)
1/8 teaspoon salt or to taste
1/8 teaspoon sugar or to taste
1/2 teaspoon Chinese rice wine
Some chopped scallions

Method:

Rinse the shrimp with cold water and pat dry with paper towels.

Heat up a wok with olive oil or butter. Lightly saute the chopped garlic until aromatic. Add shrimp into the wok and stir well with the garlic and add rice wine. Cover the wok with its lid and cook for about 1 minute. Add chopped scallions, and salt and sugar to taste. Dish out and serve garlic shrimp immediately.

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43 COMMENTS... read them below or add one

  1. Hmmm… the shrimp looks delicious! I rarely eat shrimp with the shell on since I don’t like peeling it. The only times I eat shrimp with shells on are steamed shrimps with ginger in chinese restaurants. :D I think am gonna try that one but shelled, use the shell to make a stock and use it as part of the ‘stir fry’ sauce :D

  2. rabeeya

    yummy………. just what i was looking for, unfortunately the shrimps i have on hand are pre-shelled n deveined. what can i add to keep it as tasty as your recipe?

  3. rabeeya

    also, where does the 1/2 tspoon Chinese rice wine come in? Do we add it when we saute the shrimps or when we cook it with the lid on?

  4. Tokyo Terrace

    This looks like a wonderful dish! I am going to Hawaii in March and hopefully will have some delicious food discoveries and inspiration too. Any suggestions? Gorgeous photos too by the way!

  5. afhstingray

    pat dry with water? hehe. typo!

    cant wait to get back to a residence with a kitchen so i can make this. i’ve been living out of hotels recently!!!

  6. this looks like good old home-cooked dish.
    almost like our very own ‘Kon Chin Har’ (panfried prawns with soy sauce)
    a signature at Ipoh’s Mun Cheong Restaurant.

  7. Karie

    Perfect!
    I have 2 kilos of prawns sitting in my freezer and I am definitely going to try this recipe and all your other shrimp recipes. Thanks for sharing and inspiring me.

    Oh, and I think this is my first comment ever since I started reading your blog a year ago.

    =D

  8. Susan

    Thanks for sharing this recipe! Do you devein the shrimps even when you leave the shells intact? If yes, how do you do it? Sorry, I’m a novice cook!

  9. Kay

    When you say, “The natural sweetness of the shrimp heads and shell also add depth to this dish” are you meaning that you eat or suck the shrimp heads, which I know people do, or does it just add flavor to the overall dish?? Just wondering. I’d normally cook w/o the heads just because firstly I’m not used to it, and second, it’s kind of creepy to see a bunch of heads and faces on my dish, but I’d be willing to try because your pictures look so delicious! And if you recommend it! Thank you for your great recipes!!

    • Kay – both. Yes, you can suck the head and the juice in the head. Secondly, the shell and head have a lot of flavors themselves plus when you cook them, the juice inside the head “comes out” so it adds an extra layer of flavor to this dish. They make the taste briny and shrimpy, basically.

  10. Hi Bee!!!
    I hope you are doing well!!! I just made this recipe today and it turned out great, actually I didn’t have rice wine so i added a few soup spoons of chardonay.LOL it was fabulous! Thanks for sharing

  11. Amelia Chee

    Tried it, loved it! I cooked with de-shelled shrimps. It still tastes very good. The wine brings out the flavour of this simple recipe , thanks!

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