Chinese Shrimp with Garlic Recipe

Shrimp: Peeled and deveined, these are the main protein in the dish.

Garlic: Minced to release its pungent aroma and flavor.

Soy sauce: Adds a salty, umami taste to the dish.

Oyster sauce: Provides a rich, savory flavor that enhances the overall taste.

Sesame oil: Adds a nutty aroma and depth to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Cornstarch: Mixed with water to thicken the sauce.

Green onions: Chopped and used as a fresh garnish.

When stir-frying shrimp, make sure to cook them just until they turn pink. Overcooking can make them tough and rubbery. To ensure even cooking, spread the shrimp out in a single layer in the wok and avoid overcrowding. This allows for better heat distribution and a quick, even sear.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a good alternative for those who do not eat seafood.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish similarly to garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and sweet-salty flavor profile, making it a good alternative.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces similarly to cornstarch and is a good alternative for those avoiding corn.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or in cooking.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled shrimp with garlic to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The flavors will meld beautifully, making it even more delicious.
• For longer storage, place the shrimp in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Frozen shrimp with garlic can be stored for up to 2 months.
• When ready to enjoy, thaw the shrimp in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the shrimp gently in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the dish.
• Avoid microwaving, as it can make the shrimp rubbery. Instead, opt for stovetop reheating for the best results.
• Garnish with freshly chopped green onions before serving to add a burst of freshness and color.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a small amount of vegetable oil to the pan.
  • Add the leftover shrimp and sauce to the skillet.
  • Stir occasionally until the shrimp are heated through, about 3-5 minutes.
  • Ensure the sauce is bubbling slightly to ensure even heating.

• Microwave Method:

  • Place the shrimp and sauce in a microwave-safe dish.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Microwave on medium power for 1-2 minutes.
  • Stir the shrimp and sauce, then continue microwaving in 30-second intervals until heated through.
  • Be cautious not to overcook, as the shrimp can become rubbery.

• Oven Method:

  • Preheat your oven to 300°F (150°C).
  • Place the shrimp and sauce in an oven-safe dish.
  • Cover the dish with aluminum foil to retain moisture.
  • Heat in the oven for about 10-15 minutes, or until the shrimp are warmed through.
  • Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the shrimp and sauce in a heatproof dish that fits inside the steamer basket.
  • Cover and steam for about 5-7 minutes, or until the shrimp are heated through.
  • This method helps retain the shrimp's moisture and prevents them from becoming overcooked.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly over high heat.

• Spatula: A flat, broad tool used for stirring and flipping ingredients in the wok.

• Knife: Essential for mincing garlic and chopping green onions.

• Cutting board: A sturdy surface for safely chopping and mincing ingredients.

• Measuring spoons: Used to accurately measure out the soy sauce, oyster sauce, sesame oil, and cornstarch.

• Mixing bowl: Useful for combining the cornstarch with water before adding it to the wok.

• Tongs: Handy for turning and handling the shrimp while they cook.

• Serving dish: A plate or bowl to serve the finished dish hot.

• Stove: Provides the heat source for cooking the dish in the wok.

Prep ingredients ahead: Mince garlic and chop green onions in advance to streamline cooking.

Use pre-peeled shrimp: Buy peeled and deveined shrimp to save time on preparation.

Measure sauces beforehand: Pre-measure soy sauce, oyster sauce, and sesame oil to quickly add them during cooking.

Mix cornstarch slurry: Prepare the cornstarch mixture before starting to cook to avoid delays.

High heat cooking: Ensure your wok is hot before adding ingredients to speed up the cooking process.