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Chinese Shrimp Clay Pot
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4.75 from 4 votes

Chinese Garlic Shrimp Clay Pot

This Chinese Garlic Shrimp Clay Pot recipe is impressive, very delicious, and surprisingly easy to make—even in advance!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Fish & Seafood
Cuisine: Chinese
Servings: 4
Calories: 249kcal
Author: Judy

Ingredients

For the dish:

  • 1 pound large shrimp (shell-on, with or without heads)
  • ½ medium red onion (thinly sliced)
  • 8 ounces napa cabbage (thinly sliced; can substitute romaine lettuce)
  • 7 ounces enoki mushroom - 200g (ends trimmed and separated into smaller bite-size bundles)
  • 1-2 small bundles of mung bean vermicelli (soaked for 15 minutes and drained)
  • 1/2 cup water
  • 1 scallion (finely chopped)

For the sauce:

  • 1 head garlic (peeled and minced; 1 head garlic = 10-12 cloves or 50g)
  • 2 red chilies (finely chopped; optional)
  • 3 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
  • 3 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • ⅛-¼ teaspoon salt (to taste)
US Customary - Metric

Instructions

  • Start by preparing the shrimp. Use kitchen shears to trim away the legs and sharp edges around the head. Cut the shrimp open along the back, and de-vein (a toothpick can help). Rinse, shake off excess water, and set aside.
  • Next, prepare the sauce. Add the minced garlic and chilies (if using) to a medium heat-proof bowl. Heat the oil in a pan until it shimmers, and carefully pour the hot oil evenly onto the garlic and chilies (it should sizzle). Then stir in the light soy sauce, oyster sauce, Shaoxing wine, sugar, and salt.
  • In a medium, wide pot (preferably a clay pot), layer the ingredients in the following order: red onion, napa cabbage, enoki mushroom, and mung bean vermicelli noodles. Then arrange the shrimp on top in a circular pattern. Pour the water evenly over the shrimp, followed by the prepared sauce mixture. Cover the pot.
  • Put the pot on the stove over medium-high heat. Cook for 12-15 minutes, or just until the shrimp turn opaque. (Cooking time will vary depending on the size of the shrimp. I had very large shrimp—10-12 shrimp per pound—so I cooked them for 15 minutes.)
  • Uncover, garnish with chopped scallion, and serve immediately.

Video

Notes

To prepare in advance, layer all the ingredients in the pot (except the water and sauce). Refrigerate for up to 1 day. When ready to cook, take it out of the refrigerator. If you have a traditional clay pot, let it come close to room temperature, as extreme temperature changes can crack the pot. Prepare the sauce, pour the water and sauce over the ingredients in the pot, and put on the stove. Cook as instructed. If you're not using a traditional clay pot and you're taking the pot directly from refrigerator to stove, it may take a minute or two longer to cook—13-16 minutes.
 

Nutrition

Calories: 249kcal | Carbohydrates: 16g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1604mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 52mg | Calcium: 134mg | Iron: 2mg