Shrimp, often referred to as the “fruit of the sea,” holds a special place in Chinese cuisine. It’s not just about the taste; it’s also about the symbolism of happiness and good fortune that shrimp brings to Chinese culture. Whether you’re a seafood lover or simply looking to explore the world of Chinese cooking, this comprehensive guide will take you through 10 delectable Chinese shrimp recipes, complete with step-by-step tutorials. From classic dishes to modern interpretations, these recipes showcase the versatility of shrimp in Chinese cooking. So, let’s dive into the world of flavors, aromas, and techniques that make Chinese shrimp dishes so irresistible.
10 Chinese Shrimp Recipes
1. Kung Pao Shrimp
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1/2 cup of roasted peanuts
- 2-3 dried red chili peppers
- 2 green onions, chopped
Instructions:
Heat the vegetable oil in a wok or large skillet over high heat.
Add the dried red chili peppers and stir-fry for a few seconds until fragrant.
Add the shrimp and garlic, and stir-fry until the shrimp turn pink and opaque.
Toss in the roasted peanuts and green onions, and stir-fry for another minute.
Serve hot with steamed rice.
Tips: Adjust the level of spiciness by adding more or fewer chili peppers.
See Also: Peeling & Deveining Shrimp: A Step-by-Step Guide
2. Szechuan Shrimp
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 tablespoons of Szechuan peppercorns
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 2 green onions, sliced
Instructions:
Heat the vegetable oil in a wok over medium-high heat.
Add the Szechuan peppercorns and stir-fry for a minute until fragrant. Remove and set aside.
In the same wok, add garlic and ginger, followed by the shrimp. Stir-fry until the shrimp turn pink.
Return the Szechuan peppercorns to the wok and add soy sauce and sugar. Stir well.
Garnish with sliced green onions and serve with rice.
Tips: Adjust the amount of Szechuan peppercorns to your preferred level of spiciness and numbing sensation.
3. Honey Walnut Shrimp
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 1 cup of walnuts
- 1/2 cup of mayonnaise
- 2 tablespoons of honey
- 1 tablespoon of condensed milk
- Vegetable oil for frying
- Lettuce leaves for serving
Instructions:
In a small bowl, mix the mayonnaise, honey, and condensed milk. Set aside.
Heat vegetable oil in a deep pan for frying.
Coat the shrimp in cornstarch and deep-fry until golden brown. Remove and drain on paper towels.
In a separate pan, toast the walnuts until fragrant.
Toss the fried shrimp and walnuts in the honey-mayo sauce until well coated.
Serve on a bed of lettuce leaves.
Tips: You can also use candied walnuts for extra sweetness and crunch.
4. Shrimp Fried Rice
Ingredients:
- 2 cups of cooked and cooled rice
- 1/2 pound of medium shrimp, peeled and deveined
- 2 eggs, beaten
- 1/2 cup of frozen peas and carrots, thawed
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1/2 teaspoon of sesame oil
- 1/2 cup of chopped green onions
Instructions:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the beaten eggs and scramble them. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and garlic. Stir-fry until fragrant.
Add the shrimp and cook until they turn pink and opaque.
Stir in the cooked rice, peas, and carrots. Cook for a few minutes, breaking up any clumps of rice.
Drizzle with soy sauce and sesame oil, then add the scrambled eggs and chopped green onions. Stir-fry until everything is well combined.
Tips: Use day-old rice for the best results, as it’s drier and less likely to become mushy when stir-fried.
See Also: Shrimp Fried Rice: An Easy 20-Minute Recipe
5. Garlic Butter Shrimp
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1/4 cup of white wine
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions:
Season the shrimp with salt and pepper.
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Add the shrimp and cook for 1-2 minutes on each side until they turn pink. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of butter and garlic. Sauté until fragrant.
Pour in the white wine and let it simmer for a minute or two.
Return the cooked shrimp to the pan, toss to coat in the garlic butter sauce, and sprinkle with chopped parsley.
Serve hot with lemon wedges.
Tips: Be careful not to overcook the shrimp to maintain their tenderness.
6. Sweet and Sour Shrimp
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup of pineapple chunks
- 1/2 cup of red bell pepper, cut into chunks
- 1/2 cup of green bell pepper, cut into chunks
- 1/2 cup of onion, cut into chunks
- 1/4 cup of ketchup
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 tablespoon of soy sauce
- Vegetable oil for frying
Instructions:
Heat vegetable oil in a deep pan for frying.
Coat the shrimp in cornstarch and deep-fry until golden brown. Remove and drain on paper towels.
In a separate pan, sauté the bell peppers and onions until they start to soften.
In a small saucepan, combine ketchup, rice vinegar, sugar, and soy sauce. Simmer until the sauce thickens.
Add the pineapple chunks and cooked shrimp to the pan with bell peppers and onions.
Pour the sweet and sour sauce over the shrimp and vegetables. Toss to coat.
Serve hot with steamed rice.
Tips: Adjust the sweetness and tanginess of the sauce by adding more sugar or vinegar as needed.
7. Shrimp Lo Mein
Ingredients:
- 8 ounces of lo mein noodles or egg noodles
- 1/2 pound of large shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 cup of sliced vegetables (bell peppers, carrots, and snow peas)
- 2 tablespoons of oyster sauce
- 1 tablespoon of soy sauce
- 1/2 teaspoon of sesame oil
- Green onions for garnish
Instructions:
Cook the lo mein noodles according to the package instructions. Drain and set aside.
Season the shrimp with salt and pepper.
Heat the vegetable oil in a wok or large skillet over high heat.
Add the shrimp and cook until they turn pink and opaque. Remove from the pan and set aside.
In the same pan, add garlic and stir-fry for a minute until fragrant.
Add the sliced vegetables and stir-fry until they start to soften.
Return the cooked shrimp to the pan and add the cooked noodles.
Drizzle with oyster sauce, soy sauce, and sesame oil. Toss to combine.
Garnish with chopped green onions and serve hot.
Tips: You can customize the vegetables to your preference, making this a versatile and healthy dish.
8. Sesame Shrimp
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of sesame seeds
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced
Instructions:
Toast the sesame seeds in a dry skillet over medium heat until golden brown. Remove and set aside.
In a small bowl, mix soy sauce, honey, rice vinegar, and sesame oil. Set aside.
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
Add garlic and ginger, followed by the shrimp. Stir-fry until the shrimp turn pink.
Pour the sauce over the shrimp and cook for another minute until heated through.
Sprinkle with toasted sesame seeds and green onions.
Serve hot with steamed rice.
Tips: You can also add a pinch of red pepper flakes for extra heat.
9. Shrimp and Broccoli Stir-Fry
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 2 cups of broccoli florets
- 2 cloves of garlic, minced
- 1/4 cup of chicken broth
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of vegetable oil
- 1 teaspoon of cornstarch
- Salt and pepper to taste
Instructions:
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, and cornstarch. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat.
Add the garlic and stir-fry for a minute until fragrant.
Add the shrimp and stir-fry until they turn pink. Remove from the pan and set aside.
In the same pan, add the broccoli florets and stir-fry until they turn bright green.
Return the cooked shrimp to the pan and pour the sauce over the shrimp and broccoli.
Stir-fry for another minute until the sauce thickens.
Season with salt and pepper to taste.
Serve hot with steamed rice.
Tips: You can add other vegetables like bell peppers or snow peas for variety.
10. Shrimp Dumplings (Har Gow)
Ingredients:
For the dumpling wrappers:
- 1 cup of wheat starch
- 1/4 cup of tapioca starch
- 1/2 cup of hot water
- 1/4 cup of vegetable oil
For the shrimp filling:
- 1/2 pound of large shrimp, peeled, deveined, and chopped
- 1/4 cup of bamboo shoots, finely chopped
- 1/4 cup of water chestnuts, finely chopped
- 2 tablespoons of cornstarch
- 1 tablespoon of sesame oil
- Salt and white pepper to taste
Instructions:
For the dumpling wrappers:
In a mixing bowl, combine wheat starch and tapioca starch.
Gradually add hot water while stirring until a dough forms.
Knead the dough until smooth, then divide it into small balls.
Roll each ball into a thin wrapper and set aside.
For the shrimp filling:
In a mixing bowl, combine chopped shrimp, bamboo shoots, water chestnuts, cornstarch, sesame oil, salt, and white pepper.
Place a spoonful of the shrimp filling in the center of each wrapper.
Fold the wrapper in half to form a half-moon shape and pinch the edges to seal.
Steam the dumplings in a bamboo steamer for about 10-12 minutes, until translucent and cooked through.
Serve hot with soy sauce or dipping sauce.
Tips: Keep the dumpling wrappers covered with a damp cloth to prevent them from drying out while assembling.
See Also: How Long to Cook Frozen Raw Shrimp: A Quick Guide
Conclusion
These 10 Chinese shrimp recipes represent a delightful journey through the world of flavors and techniques that define Chinese cuisine. From the bold and spicy Kung Pao Shrimp to the delicate and translucent Shrimp Dumplings, you’ve explored a wide range of tastes and textures that shrimp can offer. Whether you’re a seasoned home cook or a novice in the kitchen, these tutorials will help you master the art of preparing these delicious dishes. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that celebrates the rich tradition of Chinese shrimp recipes. Enjoy the delicious results, and may each bite bring you happiness and good fortune!