Garlic Shrimp with Vermicelli is a show-stopping dish that’s both beautiful and delicious. Whole shrimp are butterflied and laid over vermicelli, topped with a golden garlic sauce. The shrimp is sweet and bouncy, while the vermicelli soaks up the savory garlic sauce and shrimp juices. It’s simple to make but impressive enough for any dinner party.
🌴 Ingredients:
· 10-12 large shrimp (heads and shells kept on, butterflied and deveined)
· 1 small handful Longkou vermicelli (soaked in warm water until soft)
🌴 Aromatics:
· 1 whole head of garlic (minced, divided into two portions)
· 2 small spicy chilies (sliced, optional)
· 1 stalk chopped scallion (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· 3-4 tbsp cooking oil (about 40ml, for frying the garlic)
· Salt, to taste
🌴 Instructions:
- Prepare the Shrimp and Vermicelli
Wash the shrimp, trim the antennae, and cut along the back to remove the vein. Keep the heads and shells intact. Cut the soaked vermicelli into shorter pieces and spread them on a plate. Arrange the shrimp neatly on top. ⚠️ Note: Butterflying the shrimp removes the vein and helps them cook evenly. I’ve tried it without butterflying, and they curled up, ruining the presentation. - Make the Garlic Sauce
Heat oil in a pan, turn to low heat, and add half of the minced garlic. Fry slowly until golden and fragrant. Turn off the heat, add the remaining raw garlic, light soy sauce, oyster sauce, sugar, and white pepper. Mix well. ⚠️ Note: Never use high heat, or the garlic will burn in seconds and turn bitter. I’ve tried it, and the garlic turned black, ruining the dish. - Steam the Shrimp
Spread the garlic sauce evenly over the shrimp. Once the water is boiling, steam over high heat for 6-8 minutes until the shells turn red and the meat turns white. ⚠️ Note: Never overcook them, or the shrimp will become tough. - Heat the Oil and Serve
Remove the steamed shrimp and sprinkle with scallion and chilies. In a separate pan, heat 1 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the scallion. You’ll hear a sizzle and smell the aroma. ⚠️ Note: The oil must be smoking hot to release the aromas.
💡 More Flavorful and Addictive Shrimp Dishes:
If you enjoy this garlic shrimp with vermicelli, you should also try my [Salted Egg Yolk Shrimp] for another incredibly savory and crowd-pleasing dish.
Want to explore more? Check out my full [seafood] category!
💡 Tips:
The key to Garlic Shrimp with Vermicelli is “tender shrimp, rich garlic flavor.” Butterfly the whole shrimp, keeping the heads and shells on for maximum flavor and presentation. Fry the garlic over low heat; never burn it. The vermicelli at the bottom soaks up all the flavor. The final hot oil drizzle is the soul—make sure the oil is smoking hot.
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