Have you ever thought about why the shrimp at Chinese restaurants is so tasty and tender? Today, I’m going to show you how to make the best shrimp you’ll ever have!
Welcome to our complete guide on how to velvet shrimp. In it, we’ll go over the steps, tips, and frequently asked questions that will help you get better at this way of cooking. Chinese restaurants use this method before they include the shrimp in their stir-fry dishes. Even though it might take a little longer, velveting shrimp will make them soft, juicy, and soft like silk. Whether you’re a professional chef or just want to learn how to cook at home, this guide will teach you everything you need to know to velvet shrimp like a pro.
Velveting is a popular Chinese cooking technique that transforms shrimp into succulent silky morsels. By coating the shrimp in a marinade and then briefly cooking them, you set the stage for the shrimp to be meltingly tender when added to stir-fries or other dishes.
While velveting takes a bit more time, it’s worth the effort to achieve seafood that’s juicy, smooth, and full of flavor Once you master this simple process, you’ll be enjoying restaurant-quality shrimp and elevating all your Asian recipes
What is Velveting?
Velveting involves coating pieces of protein like shrimp, chicken or pork with a mixture containing egg white and cornstarch. This seals in moisture and creates a protective barrier when cooked briefly.
The velveted protein can then be added to stir-fries or other recipes where it finishes cooking gently, resulting in an exceptionally tender texture.
Why Should You Velvet Shrimp?
Velveting shrimp provides several advantages:
- Seals in moisture so shrimp stays succulent
- Allows high heat stir-frying without overcooking
- Produces a smooth, velvety texture
- Enhances flavor absorption in finished dish
- Minimizes rubbery, chewy overcooked shrimp
You’ll be amazed at the difference velveting makes in your Asian shrimp dishes!
Velveting Shrimp Step-By-Step
Velveting shrimp is surprisingly easy. Here are the simple steps:
1. Make Velveting Marinade
In a bowl, mix together:
- 1.5 tbsp cornstarch
- 1.5 tbsp vegetable oil
- 1 egg white
- 1 tbsp Shaoxing wine or dry sherry
- 1/2 tsp salt
2. Coat Shrimp in Marinade
Add 1 lb peeled, deveined shrimp to marinade. Mix well so shrimp are fully coated.
3. Marinate Shrimp
Refrigerate shrimp for 30 mins – 1 hour so coating adheres.
4. Cook Shrimp Briefly
Bring a pot of water to a simmer. Add shrimp and cook for 1 minute until just opaque.
5. Shock and Drain
Immediately drain shrimp and rinse under cold water to stop cooking.
That’s it – your shrimp are now velveted and ready to use!
Velveting Tips and Tricks
- Use raw, not cooked shrimp
- Adjust marinating time as desired
- Can also velvet in hot oil instead of water
- Let oil heat until shimmering before adding
- Don’t overcook – shrimp can be slightly underdone
Frequently Asked Velveting Questions
Can you use frozen shrimp?
Yes, thaw completely first to avoid excess moisture.
How long should you marinate for?
20 mins minimum, up to a few hours for maximum velvetiness!
Can you prepare ahead of time?
Absolutely – store cooked velveted shrimp for 2 days max.
What dishes to use velveted shrimp in?
Stir fries, rice bowls, salads, pasta – possibilities are endless!
Why is cornstarch used?
It evenly seals moisture and prevents overcooking.
Types of Shrimp to Velvet
Velveting works great with any shrimp:
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Peeled, deveined – easiest to marinate
-
Shell on – more flavor but harder to coat
-
Small, medium or jumbo – adjust cook times
-
Black tiger, whiteleg – premium varieties
Pairing Velveted Shrimp With Other Proteins
While shrimp are traditional, you can velvet:
- Chicken breast or thighs
- Pork tenderloin or belly
- Firm tofu
Adjust marinade and cooking for each protein. Mix and match for delicious surf and turf meals!
Flavor Variations
Customize your marinade for global flavors:
- Chinese 5-spice and rice wine
- Lime juice, cilantro, chili powder
- Lemon, garlic, oregano, olive oil
- Ginger, sesame oil, soy sauce
- Curry powder, yogurt, garlic
Cooking Velveted Shrimp
Once shrimp are velveted, finish cooking them in:
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Stir fries – add at end, cook just until heated through
-
Soups – add shrimp right before serving
-
Pasta – mix in with noodles and pan sauce
-
Rice bowls – top dish with velveted shrimp
Because the shrimp are already partially cooked, they require very brief cooking to finish. Be careful not to overdo it or the velvety texture will be lost.
Serving Suggestions
Beyond Asian fare, use velveted shrimp in:
- tacos, burritos, quesadillas
- salad, poke bowls
- shrimp rolls, po’ boys
- pizza, nachos
- pasta Alfredo, shrimp scampi
- rice bowls, shrimp fried rice
Anywhere you’d use regular shrimp, substitute velveted for instant upgrade in texture!
Quick & Easy Velveted Shrimp Recipes
To get you started, here are 3 fast recipe ideas:
Shrimp Tacos
- Dress velveted shrimp in lime, chili powder, cayenne, cilantro
- Serve in warmed corn tortillas with pico de gallo
Shrimp Fried Rice
- Toss chilled, cooked rice with sesame oil
- Stir fry veggies then add velveted shrimp at end
Lemony Shrimp Pasta
- Sauté velveted shrimp in garlic, white wine, lemon
- Toss with pasta, parsley, Parmesan
Velveting Elevates Shrimp
Once you experience how velveting transforms the texture of shrimp, you’ll find yourself using this technique again and again. Succulent, silky shrimp make any dish feel special.
The initial marinating and par-cooking steps are well worth it for spectacular results. Dive into the world of velveting to bring restaurant-quality seafood to your home cooking!
What You’ll Need for Velveting Shrimp:
- peeled and deveined shrimp (I leave the tails on because, to be honest, I like to bite through them and let the shrimp slide out) If you want to serve them to kids or just clean up, take them off.
- cornstarch is not the same as cornflour. I’ve been there, done that, and wouldn’t recommend it.
- vegetable oil
- egg white (perfect chance to practice your egg cracking skills)
- If you got some alcohol from your grandparents, you can drink dry sherry instead of shaoxing wine.
- Add salt to your food because life needs a little salt!
Now, let’s get to the nitty-gritty of velveting shrimp. Follow these steps and you’ll have succulent little morsels of shrimp that are to die for! I’m serious!.
PREFER TO WATCH INSTEAD OF READ?
- First, get a bowl and mix the salt, oil, egg white, cornstarch, and Shaoxing wine together. This is your marinade, your shrimp spa treatment.
- Then, add the shrimp and gently mix them into the marinade, making sure that each shrimp gets plenty of love. Put them in the fridge for 30 minutes to an hour to soak.
- Bring a large pot of water to a boil while the shrimp soak up the salt. Lower the heat until it’s just simmering after it starts to boil.
- Now, introduce your marinated shrimp to the simmering water. Stir gently, to keep all the shrimp from clumping together.
- After a minute, when your shrimp have turned clear (but not for long!), take them out of the hot tub.
- Finally, drain and give them a cool rinse. This stops the cooking process faster.
- When you velvet shrimp, make sure you use raw shrimp instead of cooked shrimp. During the velveting process, cooked shrimp will get too soft and overcooked. Totally the opposite of what we’re going for here!.
- This method can be used with different kinds of meat, like chicken, beef, or even tofu. Just be sure to adjust the cooking time accordingly. Here’s the link to my blog post on velveting chicken!.
- Instead of boiling water, hot oil can also be used for the velveting method. In a wok or deep pan, heat about 1 1/2 inches of oil until it shimmers. Carefully add the shrimp to the hot oil and cook until they are just pink. These shrimp can still be a little raw in the middle if you want to add them to a stir fry. Drain on paper towels before using in your stir-fry dish.