Steamed Garlic Shrimp on Vermicelli (蒜蓉蒸蝦)

This fragrant, succulent and auspicious seafood dish is an essential part of our family's Lunar New Year dinner.

flodesk gif
Prep Time
28 min
Total Time
35 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

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:

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 12 oz head-on shrimp (

    31/40 size

    )

Vermicelli Ingredients

  • 3 oz mung bean vermicelli (

    2 bundles of LungKuw

    )
  • 1 tablespoon Kikkoman® Oyster Sauce
  • 0.50 teaspoon Kikkoman® Light Soy Sauce
  • 0.50 teaspoon salt
  • 0.50 teaspoon sugar

Garlic Paste Ingredients

  • 2 oz garlic (

    6 to 7 cloves

    )
  • 0.50 oz green onion (

    green and white parts divided

    )
  • 0.50 ginger
  • 1.5 tablespoon oil
  • 0.50 teaspoon salt
  • 1 teaspoon sugar
  • 0.25 teaspoon white pepper
  • 1 teaspoon Kikkoman® Oyster Sauce
  • 1 teaspoon Kikkoman® Light Soy Sauce
  • 0.50 teaspoon Kikkoman® Sesame Oil
  • 1 teaspoon cornstarch

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.

Step 1: Prep 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.

Step 2: Prep garlic paste

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 (0.50 ) and cut into thin slices. Cut into strips, then rotate 90 degrees and mince into a paste. Add to the bowl.

Step 3: Heat and season garlic paste

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.

Step 4: Prep shrimp

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.

Step 5: Stuff shrimp

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.

Step 6: Steam shrimp

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.

FAQ

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.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/steamed-garlic-shrimp
Steamed Garlic Shrimp on Vermicelli (蒜蓉蒸蝦)
This fragrant, succulent and auspicious seafood dish is an essential part of our family's Lunar New Year dinner.
  • Prep Time: 28 min
  • Total Time: 35 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 12 oz head-on shrimp (

    31/40 size

    )

Vermicelli Ingredients

  • 3 oz mung bean vermicelli (

    2 bundles of LungKuw

    )
  • 1 tablespoon Kikkoman® Oyster Sauce
  • 0.50 teaspoon Kikkoman® Light Soy Sauce
  • 0.50 teaspoon salt
  • 0.50 teaspoon sugar

Garlic Paste Ingredients

  • 2 oz garlic (

    6 to 7 cloves

    )
  • 0.50 oz green onion (

    green and white parts divided

    )
  • 0.50 ginger
  • 1.5 tablespoon oil
  • 0.50 teaspoon salt
  • 1 teaspoon sugar
  • 0.25 teaspoon white pepper
  • 1 teaspoon Kikkoman® Oyster Sauce
  • 1 teaspoon Kikkoman® Light Soy Sauce
  • 0.50 teaspoon Kikkoman® Sesame Oil
  • 1 teaspoon cornstarch

Step 1 - Prep vermicelli

↑ Jump to details

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.

Step 2 - Prep garlic paste

↑ Jump to details

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 (0.50 ) and cut into thin slices. Cut into strips, then rotate 90 degrees and mince into a paste. Add to the bowl.

Step 3 - Heat and season garlic paste

↑ Jump to details

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.

Step 4 - Prep shrimp

↑ Jump to details

Devein the shrimp (12 oz). Use a toothpick to lift the vein out through the first or seconds segment behind the head.

Use kitchen shears to cut off the part of the head right behind the eyes. Next, trim off the legs and (optionally) cut diagonally across the tail.

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. Set on top of the vermicelli in a circular pattern. Dollop any remaining garlic paste across the vermicelli.

Step 5 - Stuff shrimp

↑ Jump to details

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.

Step 6 - Steam shrimp

↑ Jump to details

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.

Step 7 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 8 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.