SMALL CROCK POT • OVERNIGHT
Chinese-style garlic shrimp soup
Let onion, celery, and garlic melt into the broth while you sleep. In the morning, blend it smooth, brighten it with sesame oil and rice vinegar, and cook the shrimp just long enough to stay tender.
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Base ingredients
Rule of shrimp: do not slow-cook them overnight. Add them only at the end so they stay juicy instead of turning rubbery.
Dial in the flavor
Cooking timeline
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Tonight — load the crock potOnion, celery, garlic, broth, soy sauce, ginger, white pepper, black pepper, red pepper flakes, and sugar. Cook on LOW overnight.
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Morning — make it silkyBlend the broth with an immersion blender until the softened vegetables disappear into the soup.
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Optional restaurant-style bodyMix 1 tbsp cornstarch + 2 tbsp cold water. Stir into the hot soup until it gets just slightly silky.
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Add frozen shrimp lastFor raw frozen shrimp, cook only until opaque and fully cooked, roughly 10–20 minutes depending on size and starting temperature. Precooked shrimp need only enough time to heat through.
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Finish brightStir in rice vinegar and sesame oil near the end. Top with sliced green onion if you have it.
Shrimp timer
15:00
Use the timer as a reminder, not a substitute for checking doneness. Shrimp should be opaque and cooked through.