Shrimp Boats
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Garlic chili butter shrimp boats are quick, flavorful, and a little fancy. Juicy shrimp sit on vermicelli noodle nests that soak up every drop of the buttery garlic-chili sauce.
Garlic Chili Butter Shrimp Boats
If you’re looking for a dish that feels both fancy and easy, these shrimp boats are it. Tender shrimp sit atop vermicelli noodles, all draped in a buttery garlic-chili sauce that’s just the right mix of savory, spicy, and a little sweet.
The whole thing steams up in just over 30 minutes, making this one of those recipes that feels restaurant-worthy but comes together on a busy weeknight. Whether you’re cooking for yourself or serving them as party appetizers, this dish is both flavorful and fun!
Why You’ll Love This Recipe
- Bold, balanced sauce. Garlic, chili flakes, butter, soy, and honey create a spicy-sweet, savory sauce that soaks into the shrimp and noodles for max flavor.
- A fun “boat” presentation. Butterflied shrimp rest on nests of noodles, creating little boats that look as good as they taste.
Ingredients Needed
Full printable recipe with directions.
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- Shrimp: Large shrimp, peeled and deveined, work best. Keep the tails on for presentation. Frozen shrimp are fine—just thaw and pat dry.
- Vermicelli noodles: These form the nest base. You can also use thin rice noodles or angel hair pasta if needed.
- Butter: Unsalted keeps the sauce balanced, but you can swap in ghee or plant-based butter if dairy-free.
- Garlic: Fresh minced garlic is essential for that punchy aroma and flavor.
- Chili flakes: Adjust the heat to your liking, or swap in fresh chili for more texture.
- Flavor boosters: Fish sauce, soy sauce, honey, sesame oil, and rice vinegar layer sweet, salty, nutty, and tangy notes.
- Fresh herbs: Cilantro finishes the boats with a fresh, herby contrast. Parsley works too.
How to Make Shrimp Boats
Place vermicelli noodles in a bowl, cover with hot water, and let soak for about 5 minutes until softened. Drain well, then divide into small nests on a heatproof plate or shallow steamer tray.
Slice each shrimp lengthwise almost all the way through, then gently press flat. Make a small slit at the base and tuck the tail through to form the “boat.”
Toss shrimp with lime zest, fish sauce, and sesame oil. Place one shrimp on each noodle nest.
In a small saucepan, melt butter over medium heat until bubbling. Stir in garlic and chili flakes, cooking 1–2 minutes until fragrant. Add soy sauce, honey, rice vinegar, and pepper; cook 30 seconds more, then remove from heat.
Spoon half the sauce over shrimp and noodles.
Set assembled shrimp inside a steamer basket over simmering water (or a large lidded pan with a rack), cover, and steam 3–4 minutes until the shrimp turn pink. Drizzle with the remaining sauce, garnish with cilantro, and serve hot.
Steaming Tips
Steamer basket: Place the shrimp boats on a heatproof plate or tray inside a bamboo or metal steamer basket. Set over a pot of simmering water, cover, and steam until cooked.
Large pan with rack: If you don’t have a steamer, place a metal rack or heatproof plate inside a wide, lidded pan. Add about an inch of simmering water underneath, cover tightly, and steam.
Makeshift foil balls: No rack? Crumple a few foil balls and set a plate on top to lift it above the water in a large skillet or Dutch oven. Cover with a lid to trap the steam.
Tips for Success
- Let shrimp rest at room temp for 10–15 minutes before cooking for even results.
- Steam in a single layer, don’t overcrowd or they’ll cook unevenly.
- Spoon sauce just before steaming so the noodles soak it in.
- Serve immediately while the butter is bubbling and the noodles are still tender.
Serving Suggestions
- Pair with a crisp green salad and light vinaigrette.
- Try it with Korean Cucumber Salad
- Add garlic asparagus or steamed broccoli for a veggie side.
- Serve with jasmine rice to soak up extra sauce.
More Seafood Recipes to Try
Shrimp Boats
Ingredients
- 6 ounces vermicelli noodles
- 3 cups hot water
- 1/2 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
- 6 cloves garlic , minced
- 1/2 teaspoon chili flakes
- 2 Tablespoons unsalted butter
- 1 Tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- pinch of black pepper
Instructions
- Prep the noodles: Start by placing your rice vermicelli noodles in a large bowl and pouring hot water over them. Let them soak for about 5 minutes, just until they’re softened. Drain them well, then divide the noodles into small nests and set them on a heatproof plate or shallow steamer tray.
- Prep the shrimp: Butterfly each shrimp by slicing lengthwise almost all the way through, but don’t cut them in half completely. Gently press them flat, then make a small slit at the base and tuck the tail through—this creates the “boat” shape.
- Season the shrimp: Toss the prepared shrimp with lime zest, fish sauce, and sesame oil. Place one shrimp on top of each noodle nest.
- Make the garlic-chili butter: In a small saucepan over medium heat, melt the butter until it starts to bubble. Stir in the garlic and chili flakes and cook for 1 to 2 minutes, just until fragrant. Add the soy sauce, honey, rice vinegar, and a pinch of black pepper. Let it cook for another 30 seconds, then take it off the heat.
- Steam and serve. Place the noodle nests with shrimp on a heatproof plate or shallow tray. Set inside a steamer basket over simmering water (or use a large lidded pan with a rack or makeshift setup). Cover and steam for 3–4 minutes, until the shrimp turn pink and are fully cooked. Drizzle with the remaining sauce, garnish with cilantro, and serve hot.
Variations
- Try scallops: Swap shrimp for large sea scallops. They steam quickly and pair beautifully with the garlic-chili butter.
- Chili crisp twist: Replace or mix in chili flakes with chili crisp for a bolder, crunchy heat.
- Nutty finish: Sprinkle crushed peanuts on top for extra texture and flavor.
- Noodle swap: Trade the vermicelli nests for steamed bok choy, rice noodles, or even zucchini noodles for a lighter base.
- Veggie boost: Top with sliced bell peppers or cherry tomatoes before steaming for extra color.
FAQs
It’s best to use raw shrimp so they cook evenly in the steamer and soak up the sauce. Pre-cooked shrimp can turn rubbery, but if that’s all you have, just steam briefly to warm through.
You can prep the noodle nests, sauce, and shrimp boats ahead, but wait to steam until just before serving. That way the shrimp stay tender and the noodles don’t get soggy.
Soy sauce with a splash of lime juice makes a good substitute. You could also try oyster sauce or tamari for a slightly different flavor.
Keep any leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven, air fryer, or steamer for the best texture.
