Dad’s Crispy Chinese Garlic Shrimp (蒜蓉煎虾)

Ingredients

• 1 pound Frozen Unpeeled Shrimp (extra‑large (26‑30 count), thawed and patted dry)
• 0.25 teaspoon Garlic Salt (adds salty garlicky flavor)
• 1.5 teaspoons Cornstarch (creates a light crust on the shrimp)
• 4 cloves Garlic Cloves (peeled, smashed and roughly minced)
• 1 tablespoon Vegetable Oil (high smoke‑point oil for pan‑frying)
• 1 teaspoon Dry Seasoning Mix (optional blend of garlic powder, paprika, black pepper, and a pinch of salt)

Instructions

1. Trim and Devein Shrimp

   Using kitchen scissors, cut off the legs and trim the tail at an angle. Insert a toothpick into the back of each shrimp to pull out the vein, then use a small knife to split the shell on the back and remove any remaining vein.

   Time: PT5M

2. Marinate Shrimp

   Place the cleaned shrimp in a mixing bowl. Add 1/4 tsp garlic salt and 1.5 tsp cornstarch. Toss until each piece is lightly coated.

   Time: PT2M

3. Prepare Garlic

   Peel the garlic cloves, smash them with the flat side of a knife, then roughly mince.

   Time: PT3M

4. Mix Dry Seasoning

   In a small bowl combine 1 tsp of the dry seasoning mix (garlic powder, paprika, black pepper, pinch of salt).

   Time: PT2M

5. Heat Pan and Add Oil

   Place a flat skillet over medium‑high heat. Add 1 tbsp vegetable oil and swirl to coat the bottom evenly.

   Time: PT1M

   Temperature: Medium‑high heat

6. First Side Fry Shrimp

   Add the marinated shrimp to the hot pan in a single layer, one at a time, and fry for about 2 minutes without moving them.

   Time: PT2M

   Temperature: Medium‑high heat

7. Flip and Finish Shrimp

   Flip the shrimp and cook the other side for another 2 minutes, until they turn reddish‑orange and are just cooked through.

   Time: PT2M

   Temperature: Medium‑high heat

8. Cook Garlic

   Remove the shrimp and set aside. Reduce heat to low, add the minced garlic to the same pan and sauté for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: Low heat

9. Combine Shrimp, Garlic, and Seasoning

   Return the shrimp to the pan, sprinkle the dry seasoning mix a little at a time while gently tossing the shrimp. Cook for another 1 minute on low heat, then turn off the heat.

   Time: PT1M

   Temperature: Low heat

10. Plate and Serve

    Transfer the shrimp to a serving plate, garnish with any remaining crispy garlic bits, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

170

Protein

20 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Frozen Unpeeled Shrimp: Fresh shrimp (peeled and deveined), Medium shrimp (30‑40 count per pound)
• Instead of Garlic Salt: 1/4 tsp garlic powder + pinch of salt
• Instead of Cornstarch: All‑purpose flour, Rice flour
• Instead of Garlic Cloves: 1 tsp garlic paste, 1 tsp garlic powder (added later)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Dry Seasoning Mix: Pre‑made seafood seasoning, Simply extra garlic salt

Equipment Needed

• Kitchen Scissors
• Small Knife
• Mixing Bowl
• Flat Skillet
• Spatula
• Measuring Spoons
• Toothpick (optional)

Critical Steps — Do Not Skip

• Properly deveining and drying the shrimp.
• Coating shrimp with cornstarch for a light crust.
• Cooking shrimp quickly over high heat to avoid rubbery texture.
• Adding minced garlic on low heat to prevent burning.
• Sprinkling seasoning gradually while the shrimp are still hot.

Chef Tips from the Video

• Pat the shrimp completely dry before coating with cornstarch for maximum crispness.
• Use a high smoke‑point oil like vegetable or canola to achieve a quick sear without smoking.
• If you like extra heat, add a pinch of red pepper flakes with the garlic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Not recommended; texture degrades after freezing cooked shrimp.

Room temperature: Serve immediately; do not leave out more than 2 hours.

Make-Ahead Tips

• Marinate the shrimp for up to 30 minutes before cooking.
• Mince garlic ahead of time and store in a sealed container in the fridge.
• Reheat leftovers gently over low heat to keep shrimp tender.

Frequently Asked Questions