Garlic Butter Mantis Shrimp Recipe
Frying the shrimp in their shells first seals in moisture and turns the shells a deep orange-red, then a fast toss with garlic, chili, and white pepper in a hot wok builds a savory crust without overcooking the delicate meat underneath.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 1 1/2 lb whole mantis shrimp, fresh or thawed
- 3 tbsp cornstarch
- 2 cups vegetable oil, for frying
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 chilies red Thai chilies, sliced
- 3 stalks scallions, cut into 1-inch pieces
- 2 tbsp Shaoxing wine
- 3/4 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
Nutrition per serving
- Calories
- 138
- Protein
- 8g
- Carbs
- 9g
- Fat
- 8g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1If using frozen mantis shrimp, thaw completely in the refrigerator and rinse under cold water.
- 2Using kitchen shears, trim off the sharp tail spines and the small legs, then cut a shallow slit down the length of the top shell so the meat cooks evenly and is easier to pick out later.
- 3Pat the shrimp very dry with paper towels, then toss them in a bowl with the cornstarch until evenly coated.
- 4Heat the vegetable oil in a wok or heavy pot to 350°F (175°C). Fry the shrimp in two batches for 2-3 minutes each, until the shells turn deep orange-red and the meat is opaque. Remove with a spider strainer and drain on a wire rack.USDA safe minimum for fish & shellfish: 145°F (63°C), or until opaque and firm
- 5Carefully pour off all but 2 tablespoons of oil from the wok. Return the wok to high heat and add the garlic, ginger, and sliced chilies, stirring constantly for about 20 seconds until fragrant but not browned.
- 6Add the fried shrimp back to the wok along with the Shaoxing wine, salt, sugar, and white pepper. Toss vigorously for 1-2 minutes so the seasoning coats every shell.
- 7Add the scallions, toss once more for 15 seconds, and transfer to a platter. Serve immediately with steamed rice and finger bowls.
Tips & variations
- Buy mantis shrimp live or previously frozen from Asian seafood markets; they spoil faster than true shrimp once dead, so cook them the same day they're thawed.
- For extra heat, add a spoonful of fermented black bean paste or doubanjiang along with the garlic in step 5.
- If a wok isn't available, a wide heavy skillet works for both the frying and the aromatics toss, just fry in smaller batches to avoid crowding.
Storage & reheating
Mantis shrimp are best eaten immediately while the shells are still crisp. Leftovers can be refrigerated in an airtight container for up to a day; reheat briefly in a dry hot skillet or wok, since microwaving toughens the meat.
Tips from the Tulo kitchen
- Wear a kitchen glove or use tongs when trimming the tail spines; mantis shrimp legs can pinch and the tail edges are genuinely sharp.
- Cracking the shell at the slit with your fingers, rather than biting through it, gets the meat out cleanly without shell fragments.
FAQ
What does mantis shrimp taste like?
The meat is sweeter and slightly firmer than standard shrimp, closer in texture to lobster tail, with a briny flavor that holds up well to the strong garlic and white pepper seasoning here.
Is a mantis shrimp actually a shrimp?
No, it's a stomatopod, a different crustacean order than true shrimp and prawns, though it's cooked and eaten in largely the same ways across Chinese, Japanese, and Southeast Asian cuisines.
How do you eat mantis shrimp?
Once fried and seasoned, the shell along the pre-cut slit peels back easily by hand, exposing a single strip of meat that can be pulled out whole.
Where can I buy mantis shrimp?
Look in the live seafood tanks or frozen seafood cases of Chinese, Vietnamese, or Filipino grocery stores; they're uncommon at general supermarkets.
