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Typhoon shelter shrimp with rice

Typhoon shelter shrimp is a Hong Kong dish of pan seared shrimp topped with crispy golden garlic and breadcrumbs, served with rice for 4 people. It takes 35 minutes, rated easy, for about €5.40 per person. The key is browning the garlic and breadcrumbs over low heat and pulling them off before they burn.

Tonight, typhoon shelter shrimp, the Hong Kong classic, pan seared under a mountain of garlic and crispy breadcrumbs, with rice.

Typhoon shelter shrimp with rice
Total time
35 min
Difficulty
Easy
Cost per person
€5.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall

Under a layer of golden garlic and crunchy breadcrumbs, the shrimp stay plump and juicy, lifted by chili heat and a touch of sweet salty soy. The contrast between the crisp topping and the tender shrimp is what makes this dish so addictive, best eaten with your hands as much as with a fork.

This is a great weeknight dish when you want something different without spending hours in the kitchen, or a fun option for a dinner with friends who like bold, crunchy food. Keep in mind it leans spicy, so it's not the easiest recipe to win kids over with.

The ingredients

4 people

Fish counter

  • Whole raw shrimp 600 g

Fruits and vegetables

  • Garlic 10 cloves
  • Chili pepper 2
  • Scallion 3 sprigs

Pantry

  • Panko breadcrumbs 6 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 tsp

Allergens Shellfish, Gluten, Soy

The step by step recipe

  1. Finely chop the garlic, chili, and scallion, and pat the shrimp completely dry.

    Dry shrimp sear instead of steaming.

  2. Heat half the oil over low heat and brown the garlic with the breadcrumbs, stirring constantly, then set aside. 5 min

    As soon as it smells nutty and turns golden, take it off the heat, the residual warmth finishes the job.

  3. Cook the rice in salted water in the meantime, drain it, and keep it warm. 12 min

    Let the rice puff up covered off the heat, it turns out fluffier that way.

  4. In the same hot pan with the remaining oil, sear the shrimp with the chili. 4 min

    Stir only once, they get a nice crust and turn coral red.

  5. Add the soy sauce, sugar, and pepper, then stir the crispy garlic back in and toss quickly. 1 min

    Toss at the very last second, otherwise the breadcrumbs go soft.

Our tips to get it right

  • Pat the shrimp completely dry with paper towels before cooking them, any leftover moisture will steam them instead of searing them.
  • Prep the garlic and breadcrumbs before you start cooking the shrimp, this step needs your full attention and shouldn't be interrupted.
  • Keep using the same pan for every step, the browned bits left behind add flavor to the shrimp as they cook.

The variations

  • Swap the shrimp for chunks of chicken or firm white fish for an equally crispy result.
  • For a vegetarian version, use button mushrooms or firm tofu cut into cubes instead of shrimp.
  • For kids or milder palates, remove the chili seeds or swap the fresh chili for a bit of red bell pepper.

What to serve it with

  • Plain green tea
  • Steamed vegetables
  • Cucumber salad

Storage

Leftovers keep up to 2 days in the fridge in a sealed container, ideally with the rice stored separately from the shrimp. Reheat in a hot pan to bring back some crunch to the breadcrumbs, freezing isn't recommended since it softens the texture.

Questions about this dish

Can you use frozen peeled shrimp?

Yes, just make sure to thaw them fully and pat them very dry before cooking. The texture will be slightly less firm than with fresh whole shrimp, but the dish still turns out well.

Can you make the garlic and breadcrumb topping ahead of time?

Yes, you can brown it a few hours ahead and keep it at room temperature in an open container. It loses a bit of crunch but stays tasty, just warm it in a dry pan for a minute before serving.

What kind of chili should you use for this dish?

A fresh red chili like bird's eye or a milder variety depending on how much heat you want. Remove the seeds for a gentler version.

Why panko instead of regular breadcrumbs?

Panko is lighter and airier, it browns without turning hard and keeps a real crunch even mixed with the shrimp. Regular breadcrumbs work too but give a denser result.

How long does it take to make typhoon shelter shrimp with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in typhoon shelter shrimp with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does typhoon shelter shrimp with rice cost?

About €5.40 per serving, or €21.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, soy. Always check the labels of the products you buy.

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