Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice, or add to a stir-fry.

This garlic shrimp is an absolutely delicious recipe. It's got wonderful flavors of five spice, garlic, salt and pepper, and a hint of chilli pepper.

Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir-fry.

This recipe is very quick and easy to make, and very little preparation.

You can use either fresh or frozen shrimp, if frozen, make sure you defrost them first!

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Chinese Garlic Shrimp can be served for all kinds of different occasions. Party food, starters, main meals, snacks.. really, the sky's the limit.

If serving as a main meal, some lovely Jasmine rice and a simple vegetable stir fry would be perfect.

If you love shrimp, we have several tasty shrimp recipes so be sure to check them out too!

Whichever way you decide to serve these, be sure to make plenty because they never last! Always so popular!

So please enjoy our Chinese Garlic Shrimp.

Prep Time

 5 Minutes

Cook Time

 5 Minutes

Serves

 4 - 6 Persons

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
1 Teaspoon Sugar
2 Tablespoons cornstarch
1/4 Teaspoon Chinese five-spice powder
1 teaspoon Salt
1 teaspoon Ground black pepper
4 Cloves garlic, finely chopped
1 chilli, chopped
2 scallions, chopped
3 tablespoons Peanut oil
1 lemon, cut into wedges

Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir fry. | Lovefoodies.com

Instructions

1. In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper.

In a separate bowl, add the chilli, scallions, garlic and stir to combine.

2. Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients.

Give it a shake so all the shrimps are well coated.

3. In a frying pan, add the peanut oil and over a high heat, heat the oil until it is sizzling hot.

Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same.

Remove with a slotted spoon on to some kitchen paper.


**Note: You may need to cook the shrimp in two batches, depending on the size of your pan.

Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir fry. | Lovefoodies.com

4. Turn the heat down and transfer the garlic and scallion mixture to the pan until the garlic is a golden colour.

Be careful not to burn the garlic as this will result in a bitter taste.

Then add the shrimp back to the pan with the garlic and toss until everything is combined.

5. Serve as a starter or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry! and there you have our Chinese Garlic Shrimp!

We'd love to hear from you and what you thought of our Chinese Garlic Shrimp recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir fry. | Lovefoodies.com

Recipe Card

Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir-fry.

Chinese Garlic Shrimp

Yield: 4 - 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir-fry. 

Ingredients

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1 Teaspoon Sugar
  • 2 Tablespoons cornstarch
  • 1/4 Teaspoon Chinese five-spice powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper
  • 4 Cloves garlic, finely chopped
  • 1 chili, chopped
  • 2 scallions, chopped
  • 3 Tablespoons Peanut oil
  • 1 lemon, cut into wedges

Instructions

  1. In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl, add the chili, scallions, garlic and stir to combine.
  2. Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated.
  3. In a frying pan,add the peanut oil and over a high heat, heat the oil until it is sizzling hot. Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper.

**Note: You may need to cook the shrimp in two batches, depending on the size of your pan.

  1. Turn the heat down and transfer the garlic scallion mixture to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined.
  2. Serve as a starter, or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry!

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Nutrition Information:
Yield: 6 Serving Size: 6
Amount Per Serving: Calories: 312Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 256mgSodium: 1757mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 32g

Nutrition information isn’t always accurate

Delicious Chinese Recipes

Here's a great selection of Chinese appetizers and meals for parties, buffets, snacks, banquets

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11 thoughts shared

  1. 5 stars
    It was top notch!♥️ Will definitely be a permanent recipe in our home. I did add extra pepper. We love our spicy foods!☺️ Thank you!

  2. 5 stars
    Your garlic shrimp photo looks like battered shrimp. Mine didn’t look like that but was really tasty. Is the ingredient list missing an egg white or water or something?

    1. Hi Carolyn, the shrimp does have a coating of cornstarch which gives it that crispy outer texture. If you find the cornstarch isn’t sticking to the shrimp when you shake them in the bag, by all means coat the shrimp first in a beaten egg white to help. Perhaps avoid patting dry the shrimp after giving them a wash before coating, just shake the excess water off so maybe that’s why the coating didn’t stick with yours?
      Glad you liked them anyway!

    2. 4 stars
      I agree. The pic and recipe don’t match. I made this also, and though very tasty, not coated at all like the photo. Other sites gave exact recipe with a very different pic–Not coated in batter.

      1. 5 stars
        Great recipe! Really simple but delicious flavors. I used more cornstarch in my second batch so that the shrimps didn’t splatter around so much in the oil. Thanks for the recipe!

    1. 5 stars
      I used Thai chili. It’s what I had. Delicious. I’ve only had this dish once before and this brought back great memories. Why it’s not on every Chinese restaurant’s menu? When I had it in Portugal, at Mr. Lu’s, they used whole garlic. Either way, it’s a keeper! Thank you very much for sharing.