Any hunger for shellfish can be satisfied cheaply with shrimp. When cooking it at home, you can’t skimp on the shrimp! This protein can be prepared in a plethora of ways, and I am willing to try them all. Best Shrimp Chinese Dishes on this list range from sweet to spicy. Try out shrimp rice or fall in love with basic garlic shrimp. For any craving for takeout, there is something on this page!
5 Best Shrimp Chinese Dishes And Its Recipes
1. Ginger And Garlic Shrimp Fry- One of the Best Shrimp Chinese Dishes
You may learn the proper stir-fry technique by following this 15-minute recipe for Best Shrimp Chinese Dishes. It’s fast, simple, and tasty! Shrimp that is succulent and covered in mouthwatering soy, ginger, and garlic sauce. My mother made this Asian shrimp stir fry, which is one of the very first dishes she taught me to prepare.
Chinese stir-fry meals using shrimp cook up quite rapidly. It only takes a few minutes to complete it from beginning to end. The combination of soy sauce and oyster sauce makes this the tastiest stir fry recipe. The “Chinese Trinity” of ginger, green onion, and garlic is one of the aromatics.
The Recipes of Ginger and Garlic Shrimp:
- Oyster sauce, soy sauce, and cilantro should be combined in a small bowl and left away. With paper towels, thoroughly dry the shrimp. Shrimp and cornstarch should be combined in a medium bowl and coated.
- Add half the cooking oil and stir to coat the bottom of a wok or sizable saute pan over high heat. The shrimp should be added in a single layer to a very hot wok and cooked for approximately a minute, or until one side is beautifully charred. For about another minute, flip each shrimp over and sear the other side. They don’t need to be fully cooked just yet.
- Reduce the heat to medium and let the wok cool slightly to avoid scorching the aromatics. Green onion, garlic, and ginger are added along with the remaining cooking oil, and they are stir-fried for a minute until fragrant. If you’re using other vegetables, like snow peas, add them to the wok now and stir-fry for a minute or until the vegetables are crisp-crunchy and have a vivid color
- Pour the sauce mixture into the skillet and then re-add the shrimp. The shrimp should be stir-fried for another minute or so until fully done. Serve right away.
2. Honey Garlic Shrimp
Even though ordering in on Friday nights is a ritual we enjoy, I prefer to recreate our favorite takeout dishes at home. Any way you look at it, cooking at home is more affordable and beneficial. And it doesn’t have to take a lot of time
Take, for example, prawn dishes, as they are referred to in the UK. They are simply amazing because they can be put together quickly. Cooking shrimp only takes a few minutes! Shrimp cannot be cooked slowly because it would become rubbery and dry.
One of my personal favorites is garlic Best Shrimp Chinese Dishes with a gooey honey glaze, and coconut shrimp is a close second. It’s time I gave you the recipe for this dish, which is very simple. That heading isn’t hyperbolic or click-bait. It is a quick recipe. In actuality, it can be made in just 10 minutes!
The recipe for this Best Shrimp Chinese Dishes:
- Like many Chinese stir-fry recipes, the cooking itself proceeds rapidly. Therefore, all materials must be prepared in advance by being peeled, chopped, and minced.
- The first thing you should do is use a paper towel to pat your shrimp dry. Then, dredge your shrimp in a soy sauce and cornstarch combination. This concoction serves two purposes. It works as a marinade to impart flavor and forms a shield around the shrimp while cooking. In Chinese cooking, this technique is known as “velveting,” and it is applied when frying delicate meats like chicken and shrimp. The chicken in that stir fry at your neighborhood Chinese restaurant is so delicate because of this.
- The pink shrimp you see in the pictures is actually raw. I’m using wonderful, sizable red shrimp or prawns from Argentina.
- The finest flavor comes from using fresh ginger and garlic.
- Don’t overcook the shrimp because that will give them a rubbery texture.
3. Chinese Shrimp With Salt And Pepper:
Shrimp with Chinese salt and pepper. Fried shrimp with a burst of heat and salt. savory, delectable, simple to prepare, and addictive. a delicious lunch or dinner dish. Many Chinese restaurants often serve this dish. Both shrimp and salt and pepper dishes are really popular with me. As a result, I decided it was about time I shared a delicious recipe for Chinese Salt and Pepper Shrimp that will have you craving more.
Next, we will explore the recipes of this Best Shrimp Chinese Dishes:
- Purchase deveined and peeled shrimp that are giant in size. This will shorten the preparation period.
- Get all of your ingredients ready in advance. This makes it simpler to quickly fried that shrimp. When you have all the ingredients ready, you can make a quick and delectable dish of soft shrimp since you never want to overcook or undercook shrimp.
- Before coating the shrimp in cornstarch, marinate them in salt, pepper, and Shaoxing wine. This makes it possible for the seasoning to be distributed evenly.
- Don’t skip the Shaoxing wine; it gives this dish an excellent flavor.
- Make sure the cornstarch is thoroughly coated on each piece of shrimp. It becomes crispier as a result.
- Shrimp should only be fried until pink, curled, and crispy. Cooking it any longer than that will result in overcooking.
- Use bird’s eye chilies for really spicy shrimp, but larger red hot chilies without the seeds for a milder dish.
4. Best Shrimp Chinese Dishes And Broccoli With Brown Sauce
Shrimp and Broccoli were one of the most popular meals in the Chinese eatery. It makes sense given the pairing of wholesome broccoli and opulent shrimp. The majority of people changed the recipe to say, “Make it with brown sauce!” The original Shrimp and Broccoli are prepared with a white sauce that contains garlic. I’ve made it several times this last week, so I understand why. Nobody can resist dipping their steaming white rice in that flavorful, dark brown sauce.
- Make the shrimp and broccoli first. Next, bring 4 cups of water to a boil in a medium pot. Mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil, and white pepper while that’s going on. Then, set it aside.
- Give the broccoli a 30-second blanch. Drain and remove.
- Rinse the shrimp in the boiling water for 15 seconds, then drain. Drain and remove. About 60–70% of the shrimp will be cooked.
- The wok is heated at high heat. Add the Shaoxing wine, toss in the garlic, and then drizzle 2 tablespoons of canola oil around the edge of the wok.
- The chicken stock combination is then added. Add the shrimp and broccoli back to the skillet after bringing the sauce to a boil.
- When everything is boiling, add the cornstarch slurry (1 1/2 tablespoons cornstarch to 2 tablespoons water), stirring constantly, until the sauce starts to thicken and cling to the shrimp and broccoli.
5. Rice With Fried Shrimp
Last but not least, we will take a look at the recipe for the last Best Shrimp Chinese Dishes:
- Rinse the jasmine rice first, then drain any extra water. In a heavy-bottomed pot or your rice cooker, combine the drained rice with 1 12 cups of water, the dark soy sauce, the light soy sauce, and the turmeric powder. Press the rice cooker’s button or follow our instructions for the best stovetop rice.
- If you enjoy eating rice and have not yet bought a rice cooker, think about doing so! Visit our Chinese Cooking Tools page for more details and some helpful product links.
- Use a fork or rice paddle to fluff the rice when it has finished cooking. You’ll see that your rice is now a lovely, uniform shade of golden brown. This rice can be consumed immediately or put in the fridge the night before. If you use chilled rice, you’ll need to break it up with your hands before cooking. You’ll also need to add a little water, cover the pan, and simmer the rice until it’s heated through.
- The “fried” element of this fried rice is now the focus. Over a medium-high flame, warm up your wok. The eggs should be scrambled with 1 tablespoon of oil until they are barely done. To cut the huge pieces into smaller ones, use your spatula. When they appear to be about finished, you can begin scooping them up and returning them to the mixing bowl. Place aside. They will be cooked one more in the rice. Although you can change this to suit your tastes, there shouldn’t be any standing sauce.