Try this Chinese garlic shrimp recipe for an easy and delicious shrimp dish. 

Garlic is a popular ingredient in Chinese seafood dishes, and it pairs perfectly with shrimp. This pan-fried recipe is an excellent example of that combination.

If you follow this recipe, you can expect to achieve the same taste as you would in Chinese restaurants. It is also an easy recipe that requires minimal effort and uncomplicated steps.

When deciding how to cook the shrimp with garlic, I was initially undecided whether to leave the shells on or take them off. While eating the shrimp without the shell is more convenient, keeping the shell on can help prevent overcooking and keep the meat moist and tender. Besides, the shell holds the garlic and other seasonings, enhancing the shrimp’s flavor.

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After much consideration, I removed the head and kept the shell but left the tail intact for better presentation.

I’ll be using three types of garlic in this recipe. First, garlic powder is added to the shrimp before cooking to let it penetrate the meat. Then, the minced garlic is sautéed until fragrant during cooking. The crispy fried garlic is added to the final dish for extra flavor. Different types of garlic provide different tastes to the shrimp, resulting in a delicious final dish.

1 Cut and devein the fresh shrimp

First, let’s focus on the preparation in this section. The following section will cover the cooking process for the Chinese-style garlic shrimp. 

1. ​After purchasing the shrimp from the wet market, I twist off the head then use scissors to cut away the legs and part of the tail to make it more presentable. I purposely retain the tail so they will look more presentable after cooking. 
2. Next is to remove the digestive tract (vein) without breaking the shell. There are a few ways to remove the digestive tract of shrimp. Since I want to leave the shell on, the easiest way not to break the shell to remove it is to pierce a toothpick between the gap between two shell sections. Ensure the toothpick is below the digestive tract.
3. After that, break the flesh by lifting the toothpick. You will see the digestive tract being lifted by the toothpick. Finally, use your hand to pull it out gently. 
4. I also use the scissors to cut a small opening on the back of the shrimp shell. This helps the seasoning stick better to the shrimp meat while cooking.
5. After that, wash them thoroughly with water until the water runs clear, and let them dry in a colander.
6. Finally, transfer them to a paper towel or dry cloth to eliminate excess water that could cause splattering while cooking in the pan.

2. Season the shrimp before pan-frying

Sprinkle some garlic salt and cornstarch to season the shrimp. The garlic salt will enhance the taste of the shrimp, while the cornstarch will absorb any extra moisture and make the shell crispier when cooking. Besides, there is no need to add other seasoning right now, as we can do that while pan-frying.

3. Get ready for other ingredients in the recipe

This shrimp recipe uses fresh garlic, salt, and fried garlic.

• To prepare the chopped garlic, remove the outer layer, smash it, and then chop it finely. 
• To make fried garlic, cut it into fine pieces of roughly equal size. Heat some oil in a pan, add the garlic, and fry over low heat until golden brown. I use this fried garlic in other dishes on our food blog. You can get an in-depth explanation of how to prepare it in our Japanese garlic fried rice recipe’s “Fry Garlic to Perfection” section. 
• Other ingredients besides garlic are salt, ground white pepper, and Shaoxing wine (wine is optional).

4. Cook the shrimp and combine it with garlic

After everything is prepared, the cooking process is quick and easy. Firstly, pan-fry the shrimp, then saute the raw garlic until it fragments. Finally, combine the shrimp and garlic and serve. Here are the detailed steps:

A. Pan-fry the shrimp

1. First, heat a flat bottom pan instead of a round bottom pan, allowing the shrimp to lay flat and have good contact with the pan while pan-frying. 
2. Once heated, add cooking oil and reduce the heat to low-medium to avoid burning the shrimp. 
3. Next, add the shrimp to the pan in a single layer and let it cook for about two minutes without moving it around. 
4. Check the bottom side for doneness – flip all the shrimp over when it turns golden and continue frying the other side. If necessary, add more oil. 
5. Once both sides are golden, remove the shrimp from the pan. 
6. If the pan is still clean, add more oil and saute the chopped garlic. However, if it becomes too dirty after frying, wash it first, but keep in mind that the shrimp flavor left in the pan will also be removed. Therefore, use lower heat to pan-fry the shrimp for the best result.

B. Saute the garlic and combine with the shrimp

1. After completing the previous step, saute the freshly chopped garlic over low heat until its aroma fills the air, which should take about 30 seconds. 
2. Then, add the cooked shrimp back into the pan and mix it well with the garlic. 
3. Next, mix the seasoning according to ingredient B in the recipe by combining it in a small bowl. 
4. Add the seasoning to the shrimp, toss, and mix everything well. 
5. Add a splash of wine to the pan and mix. (optional)
6. Finally, plate the shrimp and serve.

5. Other variations for this shrimp recipe

The above recipe is what I use to prepare the garlic prawn.  However, there are several variations you can consider. I enjoy experimenting with recipes and making adjustments to suit my taste. Here are some of my suggestions:

1. Add sesame oil before removing the shrimp from the pan to add the sesame flavor. 
2. Top it off with thinly sliced green onions and sesame seeds for garnish. 
3. Add some red pepper flakes to the dry seasonings if you prefer spicy shrimp. 
4. To reduce sugar intake, switch to brown sugar or omit it altogether.
5. Although white pepper is the standard item in Chinese kitchens, black pepper can also be used. 
6. For extra flavor, add a splash of fish sauce and oyster sauce. 
7. Add Worcestershire sauce and chili sauce for a fusion twist. 
8. To add tang, stir in a tablespoon of rice vinegar, but remember to balance the acidity with sugar. 
9. Olive oil is an excellent option for pan-frying as it doesn’t require high heat. 
10. Add half a teaspoon of dark soy sauce if you prefer a darker color.

6. More tips for cooking the perfect Chinese-style pan-fried garlic shrimp

1. It is essential to use low to medium heat when cooking garlic, as high heat can cause it to burn and leave black specks in the pan. This can impact the flavor of the shrimp and require extra cleaning. 
2. Make a large batch of fried garlic, as outlined in my Japanese garlic fried rice recipe. Store it in an airtight container for use in various recipes. 
3. This garlic shrimp is perfect for a cocktail party or served with Jasmine rice. 
4. When cooking shrimp, it’s best to use a large skillet to ensure they are cooked in a single layer. 
5. Consider preparing some chili garlic sauce as a dipping sauce for the shrimp. 
6. Always use fresh, large shrimp instead of frozen for the best flavor.

7. Other shrimp recipes that will tantalize your taste buds

For those who enjoy this Chinese garlic shrimp, this food blog offers a variety of delectable shrimp recipes to satisfy your cravings. Here are a few Asian recipes that I recommend:

• Stir-fried Shrimp with Asparagus – While asparagus may not be a typical Asian vegetable, it pairs perfectly with shrimp due to its tender-crisp texture that contrasts with the intensely savory flavor of the stir-fried shrimp.
• Kung Pao Shrimp – This is a popular Chinese stir-fry dish derived from Kung Pao chicken, made with shrimp instead of chicken.
• Deep-Fried Shrimp with Panko – This recipe is my take on panko shrimp, a crunchy and delicious deep-fried shrimp that’s relatively easy to prepare.

Yield: 3 servings

Chinese garlic shrimp- easy Asian-style stir-fried recipe

Print

Tasty Chinese garlic shrimp full of garlic flavor that is easy to prepare. The flavor is fantastic with added garlic salt and crispy fried garlic.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Ingredient A​

• 800g shrimp (weight with shells and head)
• 1 tsp garlic salt
• 2 tbsp cornstarch
• 3 tbsp cooking oil
• 1 tbsp rice wine (optional)
• 2 tbsp chopped garlic

Ingredient B

• 2 tbsp fried garlic
• 1/2 tsp salt
• 1/4 tsp ground white pepper

Instructions

Preparation

1. Remove the head of the shrimp.
2. ​Cut away the legs and part of the tail and devein the shrimp.*
3. Rinse the shrimp and let them dry in a colander. 
4. Next, transfer them to a paper towel or dry cloth to eliminate the excess water.
5. Sprinkle some garlic salt and cornstarch to season the shrimp. 

Cooking

1. Heat a flat bottom pan. Then, add the shrimp to the pan in a single layer and let it cook for about two minutes without moving it around. 
2. Flip all the shrimp over when it turns golden and continue frying the other side. 
3. Once both sides are golden, remove the shrimp from the pan. 
1. Heat a pan and saute the freshly chopped garlic until aromatic.
2. Then, add the cooked shrimp back into the pan and mix it well with the garlic. 
3. Next, mix the seasoning (ingredient B) in a small bowl. Then add the dry seasoning to the shrimp, toss, and mix everything well. 
4. Add a splash of wine to the pan and mix. (optional)
5. Finally, plate the shrimp and serve.

Notes

*Please refer to the blog post for how to devein the shrimp without breaking the shell.

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Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 485Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 563mgSodium: 3443mgCarbohydrates: 13gFiber: 0gSugar: 1gProtein: 61g

This data was provided and calculated by Nutritionix on 9/8/2023