| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 2g | 0.5g | 5g |
| sugars | fibre | protein | salt |
| 0g | 0.1g | 40g | 1.5g |
Why I Love Chinese Boiled Shrimp
I have a special affection for my take on the Chinese classic, Boiled Shrimp. It’s a delightful fusion of my love of simplicity, combined with a flash of Californian zest. Far from your traditional cheeseburger or mac ‘n’ cheese, this recipe embraces diverse global cuisine, while still delivering that comforting warmth we all long for.
An Ode to the Pacific Rim
The West Coast, and California in particular, has always been a melting pot of diverse culinary traditions – much like my own kitchen. From our hyper-local farm-to-table movement to exotic cuisine from different corners of the world, the California food scene has far-reaching influence. Drawing upon that multicultural heritage, my Boiled Shrimp recipe leans heavily on Chinese flavors for inspiration, something I think elevates this dish to an unforgettable dining experience.
Not your Average Seafood Recipe
This recipe, unlike the shrimp dishes that traditionally adorn the American table, boasts of robust flavors born from the heart of Chinese cuisine. It’s along the lines of dishes we would savor from renowned Chinese chefs like Martin Yan, though placed within reach of the home cook.
One might say this Boiled Shrimp could make a perfect companion to a comforting bowl of fried rice or a light, crisp cucumber salad. Better yet, serve it next to a dish of steamed bok choy, and you have yourself a nutritious, balanced meal.
There is something truly magical about the combination of Chinese cooking wine, ginger, star anise, and bay leaves. They work together harmoniously to provide each bite of shrimp with an exceptional depth of flavor. Despite the simplicity of the cooking process, each ingredient adds a depth and complexity that make you feel like you’re dining in an upscale restaurant.
A simple sauté or grill might make the shrimp the star of the show, but the Boiled Shrimp approach takes full advantage of the ability of these creatures of the sea to absorb flavors like little edible sponges. It’s a fun and flavorful twist to the traditional shrimp dish that blends both my California roots and my love for global flavors.
What You’ll Need
- 2 pounds of raw, unpeeled jumbo shrimp
- 4 cups of water
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2-3 pieces of ginger
- 1 cup of Chinese cooking wine
- 6 pieces of star anise
- 4 bay leaves
Method
Step One
Fill a large pot with 4 cups of water. Add the salt, sugar, ginger, Chinese cooking wine, star anise, and bay leaves into the pot. Stir until the salt and sugar have fully dissolved.
Step Two
Place the pot on the stove. Turn on the heat to high and bring the water to boil.
Step Three
Once the water is boiling, add the raw, unpeeled jumbo shrimp. Stir the shrimp in the water to ensure they are all immersed.
Step Four
Cook the shrimp for about 2-3 minutes, or until they are completely pink and curled. Make sure not to overcook as this will make the shrimp tough and rubbery.
Step Five
As soon as the shrimp are cooked, drain the shrimp in a colander and run some cold water over them to stop them from cooking further.
Step Six
Remove the shrimp from the colander and serve them. Enjoy the boiled shrimp by peeling and eating them directly or adding them to salads, pasta, rice or any other desired dish.
