Hey everyone! Welcome to another episode of our SAHD Cooking show. Today, I’ll show you how to cook Garlic Pepper Shrimps. This is quite possibly the easiest Thai dish you can make. There are only a few ingredients and it’s fast. You can also make this with chicken. Check out the video at the end of the post and smack that like button!
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients (2-3 servings)
- 1 pound of shrimps, peeled and deveined.
- 1 head of garlic, chopped.
- 1/2 teaspoon of sugar
- 2 tablespoons oyster sauce. You should use good oyster sauce for this dish. Check the label, oyster extract should be the first ingredient. The Maekrua brand is good and affordable. Don’t buy the super cheap bottles that have water/salt/sugar listed before oyster.
- 1 tablespoon soy sauce
- 1/2 to 1 teaspoon of ground pepper. I didn’t use much in the video because RB40Jr doesn’t like spicy food. Normally, I’d use at least 1 teaspoon of ground white pepper. This dish is supposed to be peppery and garlicky.
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- A skillet – I used my trusty Lodge carbon steel skillet in the video. It was perfect for this dish.
- A small saucepan – I fried the garlic in a small saucepan. This worked very well. I used to do it in a big pan and it was harder to control.
- Shrimps – defrost, peel, and devein.
- Garlic – Peel and chop the whole head of garlic.
- First, we need to fry the garlic. Put about 4 tablespoons of oil in the small saucepan and turn the heat to medium-low.
- After the oil warms up, add all but 1 tablespoon of the garlic into the saucepan.
- Slowly stir and fry the garlic. Make sure it doesn’t burn. Remove from heat when the garlic is golden brown. This should take 2-3 minutes.
- Next, we’ll cook the shrimps.
- Put the skillet on the stove and turn the heat to medium-low.
- Add 1-2 tablespoon of oil when the skillet warms up. You can use the same oil.
- Add 1 tablespoon of garlic that we reserved. Stir for 10-15 seconds.
- Add shrimps and stir for about a minute or two.
- When the shrimps are partially cooked, add the sauce and a tablespoon of water.
- Stir until the shrimps are cooked, 1-3 minutes.
- Add pepper and stir.
- Put in a serving plate and top with all the fried garlic.
- Optional – put some salad at the bottom of the serving plate so you can have some vegetables.
- Garnish with cilantro and serve with rice.
Video at YouTube
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Kitchen tools recommendation
- Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
- Knives – My favorite kitchen knife is our 5″ Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6″ Calphalon chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
- Rice cooker – I cook rice very often so a good rice cooker is essential. Many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surfaces never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
- Oyster sauce – I recommend the Mae Krua brand. It is high quality and affordable sauce from Thailand. The key is to check the ingredient on the bottle’s food label. The oyster extract should be the first ingredient. Many cheap brands have water and sugar listed first. As defined by the FDA, “the listing of each ingredient in descending order of predominance.” Same with fish sauce. For fish sauce, I recommend Tra Chang, the scale brand. This brand is actually my cousin’s family brand. It’s high quality.
Source: Retire By 40
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