Go Back
+ servings
Shrimp Congee

Shrimp Congee – The Seafood Congee You Need

The recipe to be shared today is a fresh shrimp congee. This is a popular cantonese congee for me and my friends, we all love it.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 1 hour
Servings 2


  • About 15 medium-sized Fresh shrimp
  • 80 g of Rice
  • 1 tbsp Salt
  • Green Onion and ginger to taste
  • The necessary amount of Cooking oil


  • Wash the rice and soak it in water for half an hour. Ginger is washed and grated.
  • Wash the fresh shrimp, remove the shrimp head, peel the shell, open the back and take out the shrimp vein.
  • With the shrimp heads, pour the right amount of oil into the pan and heat it to about 70% of the total heat. Then add the shrimp head to the pan. (Shrimp heads should be dried with paper towels before they are fried in the pan.)
  • Strain the shrimp oil into the bowl.
  • Pour the right amount of water into a pot, add the shrimp after the water is boiling, and cook until pinkish, and the shrimp begin to curl.
  • Soaked rice is put into a casserole dish, add water, bring to a boil, and turn the heat to low for 1 hour. (The ratio of water to rice is about 5:1. Stir it from time to time to prevent the rice from sticking to the bottom.)
  • After the rice is cooked, add the cooked shrimp and ginger.
  • Add the salt and mix well.
  • Pour in the right amount of shrimp oil and simmer for about 5 minutes and turn off the heat.
  • Sprinkle with chopped green onion as garnish.
  • Enjoy your hot and fresh Shrimp Congee!