Thai Garlic Fried Shrimp with Crisp Cornstarch Coating
By Isabella Quinn
Prep
10 min
Cook
5 min
Total
15 min
Servings
4
Level
Easy
Serve this Thai garlic fried shrimp dish with vegetables for weeknight meals. Big shrimp are coated with cornstarch before sautéing and then added to a stir-fry of shallots, ginger, garlic, red pepper, fish sauce, sugar, and sesame oil. The shrimp are crunchy on the outside and tender on the inside.
Fresh garlic, ginger, shallot, green onion, and red pepper are added to the cooked shrimp to add flavor. Fish sauce and sugar are poured over the cooked shrimp. Sesame oil is drizzled over the shrimp at the end of preparation. Select fresh ingredients. The recipe advises against using bottled garlic because it has little flavor.
Pan-fried shrimp need close attention. Pink, slightly curled brown shrimp will be fully cooked in three to four minutes. Pat shrimp dry before coating them with cornstarch. The main cause of overcooked shrimp is forgetting to remove them from the pan before turning and coating them. Removing cooked shrimp helps prevent overcooking the internal portions of the shrimp.
Serve fresh. Accompaniments include steamed vegetables and rice, fried spring rolls, and egg rolls. Leftovers can be reheated in the microwave or on the stovetop after refrigeration, though shrimp should be eaten fresh for the best texture, the fried shrimp crust can become soggy over time.
Why we keep this one around
- Home cooks can prepare an entree in 15 minutes or less since shrimp cooks quickly, and spices add instant flavor.
- Families commonly eat shrimp, which can be served with adjustable heat when chili peppers are replaced with red peppers.
- Garlic, ginger, and sesame oil are other common additions enjoyed by families.
- Rice and vegetable dishes do not need sauces because fish sauce and sugar and toasted sesame oil are added after cooking other ingredients to season rice and vegetables.
- Cooks may prepare shrimp dishes easily with frozen shrimp. Thawed shrimp can be used in recipes, and shallow frying shrimp can reduce cooking cleanup.
- The cornstarch coating can appeal to a variety of consumers; it protects the shrimp during moderate cooking and gives it a crunchy texture on the outside and a soft texture on the inside.
- Leftovers may be an option for a future meal when refrigerated and reheated. Indicate in the recipe that freshwater shrimp are best eaten soon after being cooked.
Ingredients
- •1 lb jumbo shrimp (or extra jumbo shrimp)
- •1 green onion (finely chopped)
- •1 large red chili pepper (or use bird's eye chili for extra spicy)
- •1 small shallot (chopped)
- •3 cloves garlic (minced)
- •1 tsp fresh ginger (thinly sliced)
- •⅓ cup cornstarch (or potato starch, add more if needed)
- •¼ cup vegetable oil (or any neutral oil)
- •2 tsp fish sauce
- •1 tsp sesame oil
- •1 tsp white granulated sugar (or granulated cane sugar)
Instructions
- 1
If needed, peel and devein the shrimp. Remove the tails or leave them on as desired.
- 2
Rinse the shrimp under cold running water until the water runs clear.
- 3
Strain the shrimp and shake out excess water.
- 4
Transfer the shrimp to a large bowl and pat dry with clean paper towels.
- 5
Add cornstarch and toss to coat the shrimp evenly. Add more cornstarch if needed; residual starch in the bowl is normal.
- 6
Heat 3 tablespoons vegetable oil in a large pan over medium heat.
- 7
Fry the shrimp on both sides until pink, curled, and crispy, about 3 to 4 minutes. Remove and set aside.
- 8
Add the remaining oil to the pan and sauté the red chili, green onion, shallot, garlic, and ginger for 15 seconds, until slightly softened.
- 9
Add the cooked shrimp, followed by the sugar, fish sauce, and sesame oil. Toss until evenly coated, about 15 to 30 seconds.
- 10
Remove from the heat and serve.
FAQ
Nutrition (per serving)
149
Calories
16g
Protein
2g
Fat
15g
Carbs
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