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Shrimp boats on a white serving plate.

Shrimp Boats with Garlic Chili Butter

This dish is quick, easy, and perfect for a flavorful weeknight meal or a show-stopping appetizer. Enjoy these Shrimp Boats with Garlic-Chili Butter and savor the balance of heat, acidity, and rich umami flavors!
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the shrimp boats:

  • 6 oz rice vermicelli noodles
  • 3 cups hot water for soaking
  • ½ pound large shrimp peeled, deveined, and tails intact
  • 1 teaspoon lime zest
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cilantro finely chopped

For the garlic-chili butter sauce:

Instructions

  • Place the rice vermicelli in a bowl and pour hot water over them. Soak for about 5 minutes, or until softened. Drain well. Divide the noodles into small, round nests and arrange them on a heatproof plate or shallow steamer tray.
  • Butterfly the shrimp by slicing them almost in half lengthwise but keeping them attached.
  • Gently press the shrimp flat and make a small slit at the base. Insert the tail through the slit to create a "boat" shape.
  • Toss the shrimp with lime zest, fish sauce, and sesame oil. Place one shrimp on top of each noodle nest.
  • In a small saucepan over medium heat, melt the butter until it starts to bubble.
  • Add the garlic and chili, stirring constantly, and cook for 1-2 minutes.
  • Stir in soy sauce, honey, rice vinegar, and black pepper. Cook for 30 seconds and remove from heat.
  • Drizzle half the garlic-chili butter sauce over the shrimp and noodles.
  • Place the shrimp boats in a steamer and steam over high heat for 3-4 minutes, or until the shrimp turn pink and are cooked through.
  • Remove the shrimp boats from the steamer. Drizzle the remaining sauce over the top.
  • Garnish with chopped cilantro and serve immediately.

Notes

  • Use Fresh Shrimp: Fresh, high-quality shrimp will elevate the dish’s flavor and texture.
  • Don’t Overcook the Shrimp: They cook quickly, so remove them from the steamer as soon as they turn pink and opaque.
  • Adjust the Spice Level: If you prefer it milder, reduce the chili flakes or omit them. For a smokier heat, use a pinch of Korean gochugaru or crushed dried Thai chilies.
  • Ensure Even Cooking: Place the shrimp boats in a single layer in the steamer for uniform cooking.

Nutrition

Calories: 294kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1009mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
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