Steamed Garlic Shrimp on Vermicelli
This fragrant, succulent and auspicious seafood dish is an essential part of our family's Lunar New Year dinner.
Cooking Summary
Ingredients: (detailed list)
- Main Ingredients: head-on shrimp
- Vermicelli Ingredients: mung bean vermicelli, Kikkoman® Oyster Sauce, Kikkoman® Light Soy Sauce, salt, sugar
- Garlic Paste Ingredients: garlic, green onion, ginger, oil, salt, sugar, white pepper, Kikkoman® Oyster Sauce, Kikkoman® Light Soy Sauce, Kikkoman® Sesame Oil, cornstarch
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Top 3 Mistakes
- Steaming shrimp for too long:
Keep the shrimp steaming time brief and watch their doneness. They cook quickly, so extra time in the steamer can make them rubbery instead of preserving their tender texture.
- Burning the garlic early:
Watch the aromatics closely once they hit the hot oil. Follow the recipe’s heat and timing, moving on when they become fragrant rather than letting them turn dark and bitter.
- Starting with a cool pan:
Heat the wok or pan as directed before adding the ingredients. Starting before it is ready changes the initial cooking stage and makes the intended browning harder to achieve.
Overview
There are a handful of dishes that are an essential part of my family's Lunar New Year dinner and this is one of them. Steamed Garlic Shrimp on Vermicelli Noodles (蒜蓉蒸蝦) is a classic Cantonese dish that's fragrant, succulent and surprisingly easy.
This recipe is a great introduction to those who want to try Cantonese seafood, but aren't quite ready to tackle a full lobster. The steaming process is quick and hands-off—the shrimp are fully cooked in just six minutes! When you're ready to level up, try our Steamed Lobster Tail and Ginger Scallion Crab.
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on this Lunar New Year recipe for Steamed Garlic Shrimp with Vermicelli!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors.
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor.
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce.
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week.
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Ingredients
Why this recipe
Most steamed garlic shrimp on vermicelli recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 152.7K views, 2.8K likes on YouTube.
On shrimp
In the United States, shrimp is sold by the amount in a pound. This recipe calls for 31/40 shrimp, which is fairly large in size, but smaller ones will work as well. If you're looking for sustainable options, check out Seafood Watch. For this dish, it's important to use head-on shrimp as the juices from the head will soak into the vermicelli as the shrimp cooks.
Frozen shrimp works nicely and is our preferred version as they've been flash-chilled when caught. To safely defrost, place the bag in the fridge overnight. If you need to get it done quickly, run or soak the bag under cold water.
On mung bean vermicelli
Available at most Chinese supermarkets and also online, mung bean vermicelli is found in many classic Cantonese dishes. They're often used in egg roll filling and to soak up all the delicious juices of steamed seafood, like this preparation of shrimp. Since they're dehydrated, vermicelli needs to be soaked prior to cooking.
How to make Steamed Garlic Shrimp on Vermicelli
First, soften the mung bean vermicelli (3 oz) by soaking the bundles in warm for 10 minutes.
Use a pair of kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, using your fingers to move the vermicelli around to remove any excess water.
Place the vermicelli on a plate. Add the Kikkoman® Oyster Sauce (1 tablespoon), Kikkoman® Light Soy Sauce (0.50 teaspoon), salt (0.50 teaspoon) and sugar (0.50 teaspoon) to the vermicelli. Mix the seasoning in well until it’s evenly light brown.
Smash and peel the garlic (2 oz). Trim off the hard ends of garlic. Smash the cloves using the back of a cleaver or chef's knife. Chop the garlic finely into a paste, using different angles to produce even smaller pieces. Set aside in a small bowl.
Slice the green onion (0.50 oz) into fine pieces. Add to the whites to the same bowl as the garlic. Set the green parts aside for garnish.
Peel the ginger and cut into thin slices. Cut into strips, then rotate 90 degrees and mince into a paste. Add to the bowl.
Heat a wok on high. Add the oil (1.5 tablespoon) and cook for 30 to 40 seconds until it's smoking.
Pour the oil into the bowl of garlic, green onion whites and ginger.
Season with salt (0.50 teaspoon), sugar (1 teaspoon), white pepper (0.25 teaspoon), Kikkoman® Oyster Sauce (1 teaspoon), Kikkoman® Light Soy Sauce (1 teaspoon), Kikkoman® Sesame Oil (0.50 teaspoon) and mix to thoroughly combine. Add the cornstarch (1 teaspoon) and mix again.
Devein the shrimp (12 oz). Use a toothpick to lift the vein out through the first or seconds segment behind the head. This technique keeps the top of the body intact.
Use kitchen shears to cut off the part of the head right behind the eyes. Next, trim off the legs and cut diagonally across the tail (This last step is optional, but you get bonus presentation points if you do it!).
Place the shrimp flat on a cutting board and use a small paring knife to slice through the shell halfway into the interior to make space for the garlic paste.
Add 0.5 to 1 teaspoon of garlic paste to the back of each shrimp.
(Chef's Tip: Don't overstuff the shrimp or else the garlic flavor will overwhelm the delicate sweetness of the shrimp.)
Set on top of the vermicelli in a circular pattern. Dollop any remaining garlic paste across any empty areas in the vermicelli.
Place a steamer rack inside a wok or pot. Pour in hot water until it just reaches the bottom of the rack. Cover and bring the water to a rolling boil.
Carefully put the dish on the steaming rack, cover, and steam with the heat on high for 6 to 7 minutes, until shrimp meat is firm and opaque and the shell turns red.
Uncover and turn off heat. Garnish with the remaining sliced green onions.
Frequently Asked Questions
How do I make garlic paste without burning the garlic?
Avoid cooking the garlic and other ingredients in oil that's too hot, which will burn the aromatics. My dad heats up the oil by itself first, then pours it over the aromatics rather than placing them into the wok.
How long does it take to steam shrimp?
Like all shellfish, shrimp cooks quickly! To avoid rubbery, overcooked shrimp, you only need to steam it for a handful of minutes. They're ready as soon as they turn bright pink.
Which is the best brand of mung bean vermicelli?
My dad prefers the one from LungKuw (龍門) so we recommend that one if you can find it and your local Chinese supermarket.
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.