Dining and Cooking
American Recipes

Immortalizing Grandma’s Garlic Shrimp



I’m trying topreserve my grandma’s cooking by sharing them with the world. This garlic shrimp recipe is one that to her was “just stir fried shrimp” but really, it’s so much more than that. Sweet, garlicky and totally delicious, not to mention a quick and easy weeknight meal!

PS. MY NEW COOKBOOK is available for pre-order now!! https://hot-thai-kitchen.com/htk-cookbook/

WRITTEN RECIPE: https://hot-thai-kitchen.com/garlic-shrimp
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RELATED VIDEOS:
Grandma’s Recipes Playlist: https://youtube.com/playlist?list=PLaS2Ffd8cyD7zWd-XBq4cYEK4K8QYUV9H
Cabbage Fish Sauce Recipe: https://hot-thai-kitchen.com/cabbage-fish-sauce/
Gai Lan Oyster Sauce Stir Fry Recipe: https://hot-thai-kitchen.com/gai-lan-oyster-sauce/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

48 Comments

  1. Mae's Kitchen Vlog

    I will try this way of cooking shrimp, hoping I can find a shrimp paste like what you used to this recipe. Thank you for sharing, I am your avid viewers from the Philippines…

  14. OmaBike

    I need to try this. I used to get amazing Garlic Shrimp at a restaurant in Seattle, but I don't live there anymore. And I have never found the dish at any other Thai restaurant. Man, that food really stunk up the bus, but it was so good!

  19. hans dampf

    Great dish! I would like to cook it up. I can order the paste on the Internet, but I don't know if this is the right one: "Prawn seasoning paste for Bun Rieu Por Kwan "? 👍

  20. Jin VanStee

    Just made this and wowza the flavors!!! So good – even my picky daughter loved it!! Will make again for sure.

  21. Ronald Douglas

    That was seriously delicious. We made a lovely job of that you and I. Had the shrimp paste in oil so it was true to your recipe but added some tenderstem brocolli just because I had some. Nicest thing I've tasted in a while. Thank you and please thank your grandma.

  22. John R

    I know you probably won't read this…..but I don't even cook and I am enthralled by your cooking videos!!!! So much Talent!!!

  23. Ronald Douglas

    Your book came today. Thought I'd better go with your first book first and I'm really glad i did. As you kind of suggest it's very much a "How to" and "Why" more than a recipe book and I'm glad I started with the basics, as you have. And of course there are the recipes too. What a lovely, compelling, interesting and informative book. I have done a few of your YT recipes with great success and have gone for a few of the ingredients you have recommended from our Asian store and online including the "fun stuff" Mama Tom Yum instant noodles which we love with some large grilled prawns (shrimp) and sliced green onions. But this book puts the meat on the bones, as it were, and brings a depth of understanding and yes fun to the whole subject of Thai cuisine. So thanks Pai, and if anyone reading this is wondering if I would recommend this substantial work of love, then yes i would – thoroughly.

  25. R Garlin

    Oh wow – my two most favorite Thai ingredients – Pailin and Garlic-shrimp 💖💖

  26. nx u

    Pailin, Thanks for this video. Can you also mention that Cilantro is corriander leaves please (if that is the case)? I looked up on google that's what was thrown at me. Most of us who live outside Thailand wouldn't know what cilantro is.

  29. Eric C.

    I've never heard of this shrimp tomalley paste before! Could it possibly be used to make shrimp stock after a quick saute, like for tom yum goong??

  30. Eye Exist

    you should have seen my shopping bags today, so much chef tools and Thai ingredients i don't know where to put them 😂 all thanks to you, been watching your show every day! so inspiring and delicious, and you are so wholesome and sunny person i could watch you read phonebook and not get bored! this recipe gets to be my first 😋

  37. primate 58

    This was just amazing! I used your prik nam pla with it and that sent it to a whole other level of awesomeness. Thank you for sharing your Grandma's recipe, I will be making this over and over again

  38. Ufi Bavaria

    It’s Friday 9:00 and I watch your video. I get a broad grin. You make my day perfect. Your style to teach, your kindness is perfect. God bless you.

  42. lecheflan

    I have so much fresh shrimp tomalley, ever threw it away because I know all the flavour's in there, and now I know what to do with it. 😁

  44. Jason Simpson

    Dang! I had a feeling I needed to pick up shrimp paste, but hadn't seen a recipe with it yet. I probably would have picked up the wrong one anyway, but now I know to pick up shrimp paste in oil & even took a pic. Can't wait to try this one out 😸

  45. Jane M

    Thank you for the extended still of the shrimp paste sauce. Much appreciated. I can get a good look at the bottle label 🙂

  46. terryc47

    Wow! Love this recipe. This is the 2nd time making it, but for this time around I have a story. I had pulled the shrimp out of freezer to thaw, and went for a walk. On way home I called past the supermarket to grab some stuff. Looked at the oyster sauce in stock, but all they had was make-believe oyster sauce with everything but oyster. Hoped I still had some in the fridge, but alas there was none. Googled looking for a substitute to use, but the closeest was fish sauce, but the recipe already has this ingredients. Luckily I had brought some anchovies from my visit to the shop, so smashed up 2 anchovies into a paste and used these as a substitute for oyster sauce, boy was that a good move. I am also on a sugar free diet, so replaced the sugar with an erythritol/stevia sweetener replacement. And it turned out delicious. Thankyou Grandma.

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