Thai · Lunch · Dinner
Thai Garlic Pepper Shrimp
กุ้งกระเทียม (Goong Kratiem)
Juicy shrimp tossed in a fragrant, golden garlic and white pepper paste with a savoury-sweet glaze. Served over nutty brown jasmine rice with cool cucumber slices for a light, satisfying Thai dinner.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 60% · Fat 19% · Protein 21%
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Ingredients
For 4 servings- 1 1/2 cups280 gbrown jasmine rice
- 3 cups710 gwater (for rice)
- 450 graw shrimp, peeled and deveined
- 12 cloves (about 1 head)40 ggarlic cloves, peeled
- 2 tbsp10 gcilantro roots and stems, chopped
- 1 1/2 tspground white pepper
- 1 tbsp18 goyster sauce
- 2 tsp10 glow-sodium light soy sauce
- 1 tspsugar
- 2 tbsp30 gwater (for sauce)
- 1 1/2 tbsp20 gvegetable oil
- 1 large300 gcucumber, sliced
- 1/2 cup loosely packed10 gfresh cilantro leaves
Steps
- 1
Rinse the brown jasmine rice in a sieve until the water runs clear.
- 2
Put the rice and 3 cups of water in a pot, bring to a boil, then cover and simmer on low for 35 minutes.
- 3
Take the rice off the heat and leave it covered to steam for 10 minutes while you cook the shrimp.
- 4
Pound the garlic, cilantro roots and stems, and white pepper in a mortar (or pulse in a mini chopper) to a coarse paste.
- 5
Stir the oyster sauce, low-sodium soy sauce, sugar and 2 tbsp water together in a small bowl.
- 6
Pat the shrimp dry with paper towels.
- 7
Heat the oil in a wok or large non-stick pan over medium heat and fry the garlic paste, stirring, for 1-2 minutes until fragrant and light golden.
- 8
Turn the heat to high, add the shrimp and stir-fry for 3-4 minutes until pink, opaque and cooked through to 63 °C / 145 °F.
- 9
Pour in the sauce and toss for 30 seconds until the shrimp are glazed.
- 10
Fluff the rice and serve it with the shrimp, cucumber slices and a scattering of cilantro leaves.
Swaps, storage and make-ahead
Swaps
- Use low-sodium tamari and an oyster sauce labelled gluten-free in place of the soy and oyster sauces to make the dish gluten-free.
- Swap the shrimp for firm tofu cubes and use a vegetarian mushroom-based oyster sauce for a vegetarian version.
- Use white jasmine rice instead of brown, cutting the water to about 2 1/4 cups and simmering for about 15 minutes rather than 35.
- If you can't find cilantro roots, use extra cilantro stems instead.
Storage
Refrigerate leftover shrimp and rice in airtight containers within 2 hours and eat within 3 days, reheating until steaming hot. Shrimp can turn rubbery when reheated, so this is best eaten fresh, and keep the cucumber separate so it stays crisp.
Make ahead
Make the garlic, cilantro and pepper paste and mix the sauce up to a day ahead, keeping both covered in the fridge. You can also peel and devein the shrimp earlier in the day and keep them chilled until cooking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansMolluscsSoyGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (471 g) | Per 100 g | |
|---|---|---|
| Calories | 419 kcal | 89 kcal |
| Protein | 22.2 g | 4.7 g |
| Carbohydrates | 62.8 g | 13.3 g |
| of which sugars | 2.9 g | 0.6 g |
| Fiber | 3.5 g | 0.7 g |
| Fat | 8.6 g | 1.8 g |
| of which saturated | 1.1 g | 0.2 g |
| Sodium | 866 mg | 184 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
