Sometimes the best recipes are born out of improvisation. I usually cook garlic shrimp Chinese-style, shells on, over a roaring wok flame. But while staying with my son in New Zealand, I had to adapt with no wok, just an induction stove and a flat skillet, and a family that prefers shell-free shrimp. The result? A new Garlic Shrimp with Rice recipe that’s just as flavorful, a little more garlicky, and much easier to eat over rice.

Without the shells, it’s perfect for serving over steamed rice as a complete main dish. This adaptation works especially well for busy weeknights, when you want an easy shrimp recipe that pairs perfectly with plain white rice.

The fresh shrimp flavor really stands out, while the added garlic and wine give it a perfect balance of aroma and taste. The mouthfeel lingers, and the shrimp stay juicy and succulent. It’s the kind of Chinese food that feels as comforting as Chinese takeout, but made with simple ingredients in your own kitchen with minimal effort.

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What You Need for Garlic Shrimp with Rice

• Shrimp — It is vital to use only fresh shrimp for the best flavor. I recommend medium-sized shrimp or larger for succulent shrimp that sear beautifully.
  
• Fresh garlic — Plenty of chopped garlic is used. It should be chopped, not made into a paste, so it can cling to the shrimp. So, using ready-made garlic paste isn’t the best choice for this recipe.
  
• Wine — Shaoxing wine is key to enhancing the aroma and, together with the garlic, helps counteract any unwanted seafood smell.
  
• Scallions (Green onions) — Use the white section to sauté with the garlic for a deeper flavor. The green section is cut into tiny pieces and added at the last minute for color.
  
• Soy sauce — A premium-quality light soy sauce provides the main flavor, with a splash of dark soy sauce for richer color if desired.
  
• Vegetable oil or olive oil — Either works for stir-frying, but vegetable oil is more traditional in Asian recipes.
  
• Optional: You can also add red pepper flakes, bell peppers, or snow peas for extra flavor and texture. Including these ingredients turns the dish into a colorful main meal with vegetables.

How to Prepare Garlic Shrimp

• Clean the shrimp, removing the head and shell but keeping the tail intact for better presentation. Pat them dry with paper towels.

• Mix the shrimp with cornstarch, light soy sauce, ground white pepper, and sugar. Set aside for 10 minutes before cooking.

• Prepare the sauce by combining light soy sauce, Shaoxing wine, and sesame oil.

• Heat a large skillet over medium-high heat with oil. Sauté the garlic and white part of the green onions until fragrant. Remove them from the skillet to avoid burning.

• Lay the shrimp in a single layer in the skillet. Sear both sides until char marks appear.

• Return the garlic to the skillet, pour in the sauce, and stir-fry briefly to coat the juicy shrimp evenly. Garnish with green onion.

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Garlic Shrimp with Rice

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Garlic shrimp with rice made easy! Juicy shrimp, lots of garlic, and a touch of soy sauce come together for a quick, tasty meal everyone will love.

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Ingredients

Ingredients A

• 600g large shrimp (weigh without head and shell)
• 1 tbsp cornflour
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon sugar

Ingredients B

• 2 stalks scallions
• 3 tbsp chopped garlic
• 2 tbsp premium light soy sauce
• 1 tbsp Shaoxing wine
• 1/2 teaspoon sesame oil
• 2 tablespoons vegetable oil

Instructions

1. Clean the shrimp, removing the head and shell but keeping the tail intact for better presentation. Pat them dry with paper towels.
2. Mix the shrimp with Ingredients A, then set aside for 10 minutes.
3. Prepare the sauce by combining light soy sauce, Shaoxing wine, and sesame oil.
4. Sauté the garlic and the white part of the green onions in oil until fragrant. Remove them from the skillet to avoid burning.
5. Lay the shrimp in a single layer in the skillet. Sear both sides until the shrimp are juicy with char marks.
6. Return the garlic to the skillet, pour in the sauce, and stir-fry briefly to coat the shrimp evenly. Garnish with the green section of the scallion.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 422mgSodium: 2623mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 47g

his data was provided and calculated by Nutritionix on 19/9/2025

Why This Recipe Works, and Why You Should Give It a Try

Compared to the shell-on version cooked at very high heat in Chinese restaurants, this is more suitable for home cooking, since not everyone has a wok or commercial burners, and not everyone enjoys peeling shells at the table. This makes it ideal for serving shrimp directly over rice as part of your rice dishes collection.

To counter the slightly less aromatic flavor that comes with using an induction stove, I’ve increased the garlic and added more wine during the cooking process. The flavors will cling to the surface of the shrimp wonderfully.

Tips for the Best Garlic Shrimp with Rice

• Shrimp stock: The removed shells and heads are perfect for making shrimp stock. First, crush the heads to release flavor, then fry with oil until fragrant. Add just enough water to cover, simmer for 20 minutes, and strain. Store in an airtight container for soups or stir-fries. I use this stock to make Ipoh Hor Fun and Prawn Mee. Check out the recipe if you’d like to try these comforting Malaysian noodle soups at home.
  
• Baking soda treatment: If you want the shrimp to turn out extra plump and springy, you can marinate 1 kg of shrimp with ½ teaspoon of baking soda and a pinch of salt for 15 minutes, then rinse thoroughly.

Adapting my old recipe to another kitchen and family preferences turned out to be a fun experience. With fresh shrimp, plenty of garlic, and a touch of soy sauce, it’s perfect for a cozy meal during winter in New Zealand. I hope you give it a try. It might just become a new favorite at your table, too!