Chinese Garlic Shrimp Clay Pot
User Reviews
4.8
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
249 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Garlic Shrimp Clay Pot
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This Chinese Garlic Shrimp Clay Pot recipe is impressive, very delicious, and surprisingly easy to make—even in advance!
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Ingredients
For the dish:
- 1 pound large shrimp (shell-on, with or without heads)
- ½ medium red onion (thinly sliced)
- 8 ounces Napa cabbage (thinly sliced; can substitute romaine lettuce)
- 7 ounces enoki mushroom - 200g (ends trimmed and separated into smaller bite-size bundles)
- 1-2 small bundles of mung bean vermicelli (soaked for 15 minutes and drained)
- 1/2 cup water
- 1 scallion (finely chopped)
For the sauce:
- 1 head garlic (peeled and minced; 1 head garlic = 10-12 cloves or 50g)
- 2 red chilies (finely chopped; optional)
- 3 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- ⅛-¼ teaspoon salt (to taste)
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Instructions
- Start by preparing the shrimp. Use kitchen shears to trim away the legs and sharp edges around the head. Cut the shrimp open along the back, and de-vein (a toothpick can help). Rinse, shake off excess water, and set aside.
- Next, prepare the sauce. Add the minced garlic and chilies (if using) to a medium heat-proof bowl. Heat the oil in a pan until it shimmers, and carefully pour the hot oil evenly onto the garlic and chilies (it should sizzle). Then stir in the light soy sauce, oyster sauce, Shaoxing wine, sugar, and salt.
- In a medium, wide pot (preferably a clay pot), layer the ingredients in the following order: red onion, napa cabbage, enoki mushroom, and mung bean vermicelli noodles. Then arrange the shrimp on top in a circular pattern. Pour the water evenly over the shrimp, followed by the prepared sauce mixture. Cover the pot.
- Put the pot on the stove over medium-high heat. Cook for 12-15 minutes, or just until the shrimp turn opaque. (Cooking time will vary depending on the size of the shrimp. I had very large shrimp—10-12 shrimp per pound—so I cooked them for 15 minutes.)
- Uncover, garnish with chopped scallion, and serve immediately.
Notes
- To prepare in advance, layer all the ingredients in the pot (except the water and sauce). Refrigerate for up to 1 day. When ready to cook, take it out of the refrigerator. If you have a traditional clay pot, let it come close to room temperature, as extreme temperature changes can crack the pot. Prepare the sauce, pour the water and sauce over the ingredients in the pot, and put on the stove. Cook as instructed. If you're not using a traditional clay pot and you're taking the pot directly from refrigerator to stove, it may take a minute or two longer to cook—13-16 minutes.
- If you're not using a traditional clay pot and you're taking the pot directly from refrigerator to stove, it may take a minute or two longer to cook—13-16 minutes.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
16g
(5%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
1604mg
(67%)
Potassium
607mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
630IU
(13%)
Vitamin C
52mg
(58%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 1604mg | 67% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 52mg | 58% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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