5.0 from 30 votes
Grandma's Garlic Shrimp Recipe
This sweet garlicky shrimp is a dish my grandma made that is so good I still remember it to this day. Soft, chunky pieces of garlic in a sweet-salty sauce. It's so tasty, and so quick and easy!
Servings: 4 servings
Calories: 208 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 2 ½ teaspoon oyster sauce
- 1 ½ teaspoon fish sauce
- 1 ½ teaspoon sugar
- 2 tablespoon water
- 1 ½ teaspoon shrimp paste in oil see note 1
- 8 cloves garlic
- ¾ teaspoon white peppercorns
- 8 cilantro stems chopped (see note 2)
- 1 lb large shrimp peeled and deveined (see note 3)
- 3 tablespoon neutral oil or as needed
- Chopped cilantro or green onions for garnish
- fried garlic optional
- 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.
Cup of Yum
Notes
- This is the oily orange paste in a glass jar, most commonly Pantai brand. It's made from shrimp tomalley cooked with seasonings. Grandma didn't use this, but she always included shrimp heads which then let out natural tomalley. One way or another you gotta get shrimp tomalley in there.
- Traditionally we use cilantro roots, which are hard to find. But if you have them, use about 3 roots.
- I recommend using shrimp that are at least size 21/25. I am using size 16/20.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
6g
(2%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
143mg
(48%)
Sodium
926mg
(39%)
Potassium
162mg
(5%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
205IU
(4%)
Vitamin C
2mg
(2%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208
% 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.