Simple Butter Garlic Shrimp
The Ultimate Recipe! ‘Butter Garlic Shrimp’ for a Restaurant-Quality Meal at Home
Create an impressive dish with just one bag of frozen shrimp: ‘Butter Garlic Shrimp’! This recipe is guaranteed to delight everyone from kids to adults. It’s a special shrimp dish that rivals even the finest Chinese restaurants. (Recipe based on 1 bag of frozen shrimp)
Shrimp Frying Ingredients- 1 bag frozen shrimp (approx. 300-400g)
- 1 cup tempura flour (100g)
- 1 cup potato starch (100g)
- 1 cup water (200ml)
- 1.5L cooking oil (for deep frying)
Butter Garlic Sauce Ingredients- 1/4 onion
- 7-8 cloves garlic, minced (or 2 Tbsp store-bought minced garlic)
Sauce Seasonings- 2 Tbsp unsalted butter
- 1 tsp sugar
- 1/2 tsp dried parsley flakes
- 1 pinch salt
- Pinch of black pepper
- 1/4 onion
- 7-8 cloves garlic, minced (or 2 Tbsp store-bought minced garlic)
Sauce Seasonings- 2 Tbsp unsalted butter
- 1 tsp sugar
- 1/2 tsp dried parsley flakes
- 1 pinch salt
- Pinch of black pepper
Cooking Instructions
Step 1
Thaw the frozen shrimp in cold water, then drain thoroughly in a colander. Pat them completely dry with paper towels; this helps the batter adhere better and ensures crispier results.
Step 2
Make 1-2 lengthwise slits along the back (the curved side) of each shrimp. This prevents them from curling excessively as they cook and allows the sauce to penetrate better, enhancing the flavor.
Step 3
In a bowl, combine tempura flour, potato starch, and water in a 1:1:1 ratio to create the frying batter. The batter should be thick enough to coat the shrimp, with a consistency that flows slowly when lifted from a spoon. Ensure there are no lumps.
Step 4
Add the scored shrimp to the batter and toss gently until each shrimp is evenly coated. Aim for a thin layer of batter.
Step 5
Preheat your cooking oil to 170°C (338°F). If you don’t have a thermometer, test the oil by dropping a small amount of batter; it should sizzle and float immediately. Carefully place the battered shrimp into the hot oil and fry for about 30 seconds. This initial fry helps the shrimp cook through and set its shape.
Step 6
Remove the shrimp from the oil and let them cool slightly. Then, re-fry them in oil heated to 170-180°C (338-356°F) for about 1 minute more. Double-frying results in exceptionally crispy and golden-brown shrimp.
Step 7
Finely mince the onion and garlic. In a separate bowl, combine the unsalted butter (2 Tbsp), sugar (1 tsp), dried parsley flakes (1/2 tsp), a pinch of salt, and a pinch of pepper for the sauce.
Step 8
Heat a wide pan over medium heat and add a little cooking oil. Sauté the minced garlic and onion, stirring constantly to prevent burning, until the garlic is fragrant and the onion becomes translucent.
Step 9
Increase the heat to high. Add the 2 Tbsp of butter to the pan and let it melt completely. Once the butter has melted, add all the pre-mixed sauce seasonings (sugar, parsley, salt, pepper) and stir well to combine.
Step 10
As the sauce begins to bubble, add the double-fried crispy shrimp. Reduce the heat to low and toss the shrimp quickly to coat them evenly with the sauce. Be careful not to let the sauce burn or become too thick. This should take about a minute. Your delicious Butter Garlic Shrimp, bursting with butter and garlic aroma, is now ready!
