15-Min Steamed Garlic Shrimp Recipe

Steamed Garlic Shrimp is the ultimate quick-and-easy dish packed with bold flavor. Silky glass noodles soak up a savory garlic sauce, while perfectly steamed shrimp stay juicy and tender—never overcooked. You only need 15 minutes for this restaurant-style favorite at home!

Steamed Garlic Shrimp Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes

For the steamed shrimp with glass noodles:
6 ounces glass noodles
3 cups hot water (for soaking)
8 large shrimp, deveined

For the sauce:
10 garlic cloves, minced
1 medium red finger hot pepper, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
Pinch of white pepper
2 tablespoons oil
2 tablespoons scallions, thinly sliced

Steamed Garlic Shrimp Instructions

1. Prepare the shrimp

• Butterfly each shrimp from the back side, keeping the shells on.

2. Soak the glass noodles

• In a bowl, add the glass noodles and pour in the hot water. Soak for 3 minutes until softened, then drain well.

3. Make the garlic sauce

• In a bowl, combine minced garlic, hot pepper, soy sauce, and oyster sauce. Mix well.

4. Assemble for steaming

• On a heatproof plate, lay the soaked glass noodles in an even layer. Arrange the butterflied shrimp on top.
• Spoon the garlic sauce generously over each shrimp.

5. Steam the shrimp

• In a steamer over high heat, bring water to a full boil.
• Place the plate inside and steam for about 3 minutes, until the shrimp turn pink. Carefully remove.

6. Finish with hot oil

• Sprinkle scallions over the top.
• In a small pan over high heat, heat the oil until smoking hot. Pour the hot oil over the dish to release all the aromas. Serve immediately!

Tips & notes

• The shrimp shells: They insulate the shrimp during steaming, keeping them juicy and preventing overcooking.
• Make sure the water is boiling: Starting with boiling water reduces cooking time and keeps the shrimp tender.
• Don’t over-steam: When the shrimp turn pink, remove them—they’ll continue to cook slightly from residual heat.
• Hot oil finish: Pouring hot oil over raw scallions and garlic sauce enhances the aroma and gives it that irresistible sizzle.