Grandma's Garlic Shrimp Recipe
User Reviews
5
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Servings
4 servings
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Calories
208 kcal
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Course
Main Course
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Cuisine
Thai
Grandma's Garlic Shrimp Recipe
Description
Grandma's Garlic Shrimp Recipe uses a distinct sauce made from oyster sauce, fish sauce, sugar, water, and shrimp paste to create a rich base. The sauce is complemented by a paste of pounded garlic, white peppercorns, and chopped cilantro stems, which adds pungent aromatics. The shrimp, peeled and deveined, are dried carefully to prevent splattering and then seared in hot oil until just cooked and slightly browned on one side. Cooking in two batches ensures a good sear and texture. After cooking, the shrimp are combined with the sauce and garlic paste off the heat to meld flavors.
This shrimp dish has layers of savory depth from the shrimp paste and fish sauces balanced with fresh garlic and pepper spice. Serving it alongside jasmine rice helps temper the bold flavors and balance the meal. The method preserves the shrimp's tenderness with a slight sear for added texture.
Using a shrimp paste like Pantai brand or shrimp tomalley adds authentic flavor. Cilantro roots or stems contribute distinctive herbal notes. Larger shrimp (size 16/20 or bigger) are recommended to hold texture during cooking.
Ingredients
- 2 ½ teaspoon oyster sauce
- 1 ½ teaspoon fish sauce
- 1 ½ teaspoon sugar
- 2 tablespoon water
- 1 ½ teaspoon shrimp paste see note 1, in oil
- 8 cloves garlic
- ¾ teaspoon white peppercorns
- 8 cilantro stems chopped (see note 2)
- 1 lb Shrimp peeled and deveined (see note 3, large
- 3 tablespoon neutral oil or as needed
- cilantro or green onions, chopped, for garnish
- garlic optional, fried
- jasmine rice for serving
Instructions
- Make the sauce by combining the oyster sauce, fish sauce, sugar, water and shrimp paste. Stir to dissolve the sugar.
- Pound garlic until chunky. Remove all but about 1 clove’s worth from the mortar. To the garlic in the mortar, add peppercorns, and cilantro stems and pound into a paste.
- Dry the shrimp well with a paper towel, and if you’re leaving the tail on be sure to dry the tail extra carefully as water can collect there and cause a lot of splattering in the pan.
- In a wok over high heat, add enough oil to coat the bottom. Once the oil is very hot, lay the shrimp down in one layer; you will need to do this in 2 batches. Let the shrimp sear until at least halfway cooked and slightly browned on the underside. Flip and cook the other side just until done (timing will depend on the size of the shrimp, but it should take no more than a few minutes total). Remove the pan from the heat and take out the shrimp, leaving all the oil behind. Repeat with the other half.
- Allow the pan to cool for a minute, then add the chunky garlic and turn the heat back on to medium low. Add more oil if needed, then saute the garlic for about 2 minutes or until softened and the edges start to turn golden. Add the herb paste and saute for 15-20 seconds.
- Turn the heat up to medium and add the cooked shrimp including all the collected juices. Add the sauce mixture, then toss for about 30 seconds to mix and reduce the sauce slightly.
- Plate and garnish with chopped cilantro and/or green onions and/or fried garlic, if desired. Serve with jasmine rice.
Notes
- Shrimp tomalley or shrimp paste is essential for authentic flavor; Pantai brand is a common choice.
- Use cilantro roots if available for more depth; cilantro stems can be used as an alternative.
- Choose larger shrimp (size 16/20 or 21/25) for best texture and cooking results.
- Dry shrimp thoroughly, especially tails, to minimize oil splattering during searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 926mg | 39% |
| Potassium | 162mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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