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Fried shrimp with garlic in soy sauce in a frying pan

Pan-Fried Garlic Shrimp in Soy Sauce

A versatile dish that comes together in five minutes flat! Fried shrimp are great because they work for both a family dinner and a party spread. They pair perfectly with a frosty cold beer or a glass of off-dry wine.

Pearl

Recipe author

Fried shrimp with garlic in soy sauce in a frying pan

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Composition / ingredients

Servings:

King prawns

500

Soy sauce (or a little more to taste)

Vegetable oil

Butter

Garlic

Allspice

Fresh herbs

Fresh hot chili (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 15 g

Fats 31 % 10 g

Carbohydrates 22 % 7 g

154 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you fry shrimp in soy sauce, and which shrimp are best? King or tiger shrimp are ideal here (regular shrimp work in a pinch). Get all your ingredients ready. Take the shrimp out of the freezer and let them sit at room temperature.
Step 2:

To thaw them faster, I sometimes use cool water — I cover the shrimp with it and leave them for a while.
Step 3:

Remove the heads from the thawed shrimp (if they have them) and peel off the shells.
Step 4:

Devein each shrimp along the back.
Step 5:

Peel the garlic and rinse it in cold water. Press the cloves or grate them on a fine grater.
Step 6:

Heat the vegetable oil well in a skillet and add the shrimp. Cook over high heat, stirring, for about one to two minutes. In that time they'll turn pink and curl up.
Step 7:

Add the butter, garlic, and hot chili to the pan. Stir and let it go for anywhere from a few seconds to a minute.
Step 8:

Pour in the soy sauce (add another tablespoon or two if you like things saltier). Cook over medium-high heat, stirring, for about two minutes. Let the soy sauce reduce to the amount you want, then take the shrimp off the heat.
Step 9:

Squeeze fresh lemon or lime over the finished dish and garnish with finely chopped herbs. You can also sprinkle the shrimp with a little cracked black pepper. Done — serve it up!

Overcook shrimp and the meat turns tough and rubbery, so don't leave them on the heat too long — four or five minutes is plenty for a tender, delicious dish. Seafood is really good for you, packed with minerals, iodine, omega-3 fatty acids, and more. Garlic shrimp in soy sauce aren't just tasty, they're healthy too. Enjoy!
Here's an easy way to tell whether the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Use an oil with a high smoke point for frying. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oils.