Jump to content
Home > Recipes > Claypot Spicy Garlic Shrimp Rice
Garlic shrimp

Claypot Spicy Garlic Shrimp Rice

Claypot Spicy Garlic Shrimp Rice is a delicious and hearty dish that is perfect for a weeknight meal. The rice is cooked in a clay pot with shrimp and garlic, creating a flavorful and aromatic dish that is sure to please.

  • 31 - 60 Minutes
  • Easy
  • 2

This recipe uses:

Easy Cook Long Grain Rice

Where to buy

(Or, try it with: Long Grain Rice)

Claypot Spicy Garlic Shrimp Rice




  • Marinade:
  • 170g shrimps, deveined and small slit made to the back
  • ½ tsp Shaoxing wine
  • 2 tsp cornstarch
  • Pinch salt
  • 1 tsp neutral oil
  • For Rice:
  • ½ tbsp oil
  • 3 garlic cloves, minced
  • 140g Premium USA Tilda Long Grain Rice
  • 140 -145 ml water
  • Sauce:
  • 3 garlic cloves, minced
  • 1 chilli, minced
  • 1 ½ tbsp hot oil
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • ½ tsp sugar
  • ¼ tsp salt
  • Toppings:
  • ½ cooked Pak Choi
  • Greens of spring onion
  • Sliced red chillies

How to make Claypot Spicy Garlic Shrimp Rice

  1. First marinate your prawns by combining the marinade ingredients in a bowl.

  2. Allow the chicken to marinate for at least 5 minutes.

  3. In a bowl, add 130g of Premium USA Tilda Long Grain Rice and rinse 2-3 times then let it soak in water for 30 minutes.

  4. In a heat proof bowl, add minced garlic and chilli followed by hot oil.

  5. Add the rest of the sauce ingredients and give it a good mix and keep aside.

  6. In a claypot over med heat, add some oil then cook both sides of the prawns to get some colour, each side around 1 minute then remove onto a plate. If your pan is small, you can do this in batches.

  7. In the claypot, add some more oil if needed then add garlic and fry until fragrant or around 30 seconds.

  8. Add the drained soaked rice and stir fry with garlic until combined with the rice.

  9. Pour in around equal parts water and bring to a boil.

  10. Cover with the lid and cook on low for 10 minutes.

  11. Open and add the shrimps, top with the sauce and parboiled pak choi then cover.

  12. Add some oil around the edges (to help give a crispy bottom to the rice) and cook on med heat for 3-5 minutes.

  13. Open cover and garnish with greens of spring onion and a drizzle of sesame oil over the chicken and serve!