Chinese Ginger Scallion Shrimp

There’s something about the sizzling sound of shrimp hitting a hot pan that sparks instant excitement. The aroma of ginger and scallion wafting through the kitchen feels like a warm invitation to gather around the table. Chinese Ginger Scallion Shrimp is one of those recipes that delivers big flavors with such little effort, it feels like a cheat code. Plump shrimp, golden from searing, are coated in a fragrant, savory sauce that clings to every bite. It’s simple, bold, and just the kind of dish you’ll crave on both busy weeknights and relaxed weekends.

Behind the Recipe

I remember the first time I made this dish was on a rainy evening, craving something fast but comforting. My pantry was nearly empty, but I had shrimp in the freezer, a nub of ginger, and some scallions. That’s really all it took. One quick stir-fry later, and I was hooked. Over time, I’ve played around with tiny tweaks, but it always comes back to the harmony of the ginger’s warmth, the scallion’s sharpness, and the shrimp’s natural sweetness.

Recipe Origin or Trivia

Ginger and scallion are iconic flavors in Chinese cooking, often paired together to elevate simple proteins like fish, chicken, or tofu. This shrimp version likely has roots in Cantonese cuisine, where quick stir-fries reign supreme and minimal ingredients are used to let freshness shine. The technique of searing shrimp quickly over high heat and finishing with a light, aromatic sauce is a testament to the efficiency and flavor balance found in traditional Chinese home cooking.

Why You’ll Love Chinese Ginger Scallion Shrimp

There’s a lot to love about this dish, from its simplicity to its vibrant taste. Let me break it down for you:

Versatile: Perfect over steamed rice, noodles, or even tucked into lettuce cups.

Budget-Friendly: Uses pantry staples and a small list of ingredients.

Quick and Easy: Ready in under 20 minutes, start to finish.

Customizable: Add bell peppers, snap peas, or swap shrimp for tofu.

Crowd-Pleasing: The flavors are universally loved, even by picky eaters.

Make-Ahead Friendly: Prep the sauce and veggies in advance for lightning-fast cooking.

Great for Leftovers: Tastes just as good cold or reheated the next day.

Chef’s Pro Tips for Perfect Results

Here are a few tried-and-true tips that make all the difference when stir-frying shrimp:

• Use fresh or properly thawed shrimp and pat them dry to avoid steaming.
• Slice ginger and scallions thinly so they cook fast and infuse flavor deeply.
• Don’t overcrowd the pan, cook the shrimp in batches if needed.
• Stir-fry over high heat to get a quick sear and lock in juiciness.
• Add the sauce at the end so it doesn’t reduce too much or burn.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few basics:

Wok or large skillet: For that high-heat sear and fast cooking.

Tongs or spatula: To toss the shrimp and veggies evenly.

Small mixing bowl: For whisking together the sauce.

Knife and cutting board: For slicing your aromatics.

Ingredients in Chinese Ginger Scallion Shrimp

The beauty of this recipe is in its simplicity. These ingredients work together like a well-rehearsed orchestra, each bringing their own flair.

1. Large Shrimp: 1 pound, peeled and deveined. The star of the show, sweet and meaty.
2. Fresh Ginger: 1 tablespoon, julienned. Adds a warm, peppery aroma.
3. Scallions: 4 stalks, sliced into 2-inch segments. Brings a mild onion flavor and brightness.
4. Garlic: 2 cloves, minced. Enhances the savory base.
5. Soy Sauce: 2 tablespoons. Provides umami depth.
6. Oyster Sauce: 1 tablespoon. Adds a rich, slightly sweet complexity.
7. Shaoxing Wine: 1 tablespoon. Traditional in Chinese cooking, adds depth (can sub with broth if needed).
8. Sesame Oil: 1 teaspoon. For a toasty, nutty finish.
9. Cornstarch Slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water. Helps thicken the sauce.
10. Neutral Oil: 2 tablespoons. For high-heat cooking without overpowering flavors.

Ingredient Substitutions

Need to swap something out? Here’s how to keep things flexible:

Shaoxing Wine: Substitute with chicken or vegetable broth.

Oyster Sauce: Try hoisin sauce or mushroom stir-fry sauce for a vegetarian twist.

Shrimp: Use cubed tofu or thinly sliced chicken breast.

Soy Sauce: Use tamari or coconut aminos for a gluten-free version.

Ingredient Spotlight

Ginger: Not only does it bring warmth and a slight bite, but ginger also helps tenderize seafood and balance out richness.

Scallions: These are more than a garnish. Their sharp, sweet flavor mellows beautifully when cooked, adding depth and a touch of green freshness to the dish.

Instructions for Making Chinese Ginger Scallion Shrimp

Let’s walk through this together, step-by-step. You’ll be surprised how quickly it all comes together.

1. Preheat Your Equipment:
   Heat your wok or skillet over high heat until very hot, about 2 minutes.
2. Combine Ingredients:
   In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch slurry. Set aside.
3. Prepare Your Cooking Vessel:
   Add 1 tablespoon of oil to the hot wok. Swirl to coat.
4. Assemble the Dish:
   Add shrimp in a single layer. Sear for 1–2 minutes per side until pink and lightly golden. Remove and set aside.
5. Cook to Perfection:
   Add remaining oil, then toss in ginger, garlic, and white parts of the scallions. Stir-fry for 30 seconds until fragrant.
6. Finishing Touches:
   Return shrimp to the pan, pour in the sauce, and stir quickly until everything is glossy and coated. Add green parts of scallions last.
7. Serve and Enjoy:
   Plate it up immediately and serve with rice, noodles, or a crisp salad on the side.

Texture & Flavor Secrets

The shrimp should be slightly crispy on the edges, juicy inside, and coated in a glossy, umami-rich sauce. The ginger provides a subtle heat, the scallions soften and sweeten slightly, and the sauce ties it all together with a punch of savory depth.

Cooking Tips & Tricks

Keep these tips in mind for extra delicious results:

• Use peeled and deveined shrimp to save time.
• Let the shrimp sit out for 5 minutes before cooking to reduce cold shock in the pan.
• Don’t skip the cornstarch slurry. It gives the sauce that restaurant-style shine.

What to Avoid

Even the easiest recipes can trip you up if you’re not careful:

• Overcooking the shrimp – they turn rubbery fast.
• Using low heat – you’ll miss out on that gorgeous sear.
• Adding scallions too early – they’ll lose their brightness and texture.

Nutrition Facts

Servings: 4
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Make-Ahead and Storage Tips

You can slice the ginger and scallions, mix the sauce, and even thaw the shrimp a day ahead. Leftovers keep well in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet with a splash of water. Avoid microwaving too long to keep the shrimp tender.

How to Serve Chinese Ginger Scallion Shrimp

Serve it over steamed jasmine rice or with garlic noodles. A side of stir-fried bok choy or broccoli rounds it out beautifully. It’s also fantastic spooned into lettuce cups for a fun, fresh twist.

Creative Leftover Transformations

Got some leftovers? Try one of these ideas:

• Toss them into fried rice for a quick next-day meal.
• Use as a topping for a rice bowl with pickled veggies.
• Chop and mix into an omelet for a fusion brunch moment.

Additional Tips

• Use high-quality soy sauce for better depth of flavor.
• Fresh ginger makes all the difference – skip the jarred kind.
• A quick toast of sesame seeds on top adds a lovely crunch.

Make It a Showstopper

To elevate the presentation, plate the shrimp in a shallow dish and spoon extra sauce over the top. Garnish with thinly sliced green scallions and a few curls of fresh ginger. A sprinkle of toasted sesame seeds adds visual appeal and crunch.

Variations to Try

• Spicy Kick: Add sliced chili peppers or a splash of chili oil.
• Citrus Twist: Add a bit of orange zest to the sauce for brightness.
• Sticky Sweet: Mix in a teaspoon of honey or brown sugar.
• Veggie Boost: Stir in snap peas or julienned bell peppers.
• Noodle Style: Serve over lo mein noodles instead of rice.

FAQ’s

Q1: Can I use frozen shrimp?
A1: Yes, just thaw and pat them dry thoroughly before cooking.

Q2: What can I substitute for oyster sauce?
A2: Hoisin sauce or mushroom stir-fry sauce work well.

Q3: How do I avoid overcooking shrimp?
A3: Watch closely and remove them as soon as they turn pink and curl slightly.

Q4: Is this recipe gluten-free?
A4: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Q5: Can I double the recipe?
A5: Absolutely, just cook in batches to avoid overcrowding the pan.

Q6: What oil is best for stir-frying?
A6: Any neutral oil with a high smoke point, like canola or grapeseed.

Q7: How spicy is this dish?
A7: Not spicy at all unless you add chili for heat.

Q8: Can I meal-prep this?
A8: Yes, prep everything and cook just before serving for best texture.

Q9: Will this work with chicken?
A9: Yes, thinly sliced chicken breast works well as a substitute.

Q10: Do I need a wok?
A10: A large skillet will do just fine if it can handle high heat.

Conclusion

Chinese Ginger Scallion Shrimp is one of those recipes that feels too good to be true. Fast, flavorful, and packed with texture, it’s a guaranteed win for weeknight dinners or impromptu dinner parties. Trust me, you’re going to love this one. Give it a try and watch it become a staple in your kitchen.

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