Garlic Ginger Shrimp Stir Fry

Garlic Ginger Shrimp Stir Fry Recipe

The love language between my Mom and me is all about food! We share recipes with each other over the phone and email. We swap cookbooks when we see each other a couple times a year.

She packs up Chinese cookbooks for me (all of them written in both Chinese and English) and I save the gazillion cookbooks that publishers send to me for review. She loves it!

Well, this is one of her recipes, though I’ve changed it up just a bit.

Yummy Garlic Ginger Shrimp Stir Fry Recipe

Start to finish – 15 minutes. It’s the easiest stir fry recipe and so tasty with soy sauce and oyster sauce together. The aromatics include the “Chinese Trinity” – garlic, green onion and ginger.

There’s a technique that I use in all of my stir fries – the protein (shrimp, in this case) is seared on both sides first and then removed from the pan. The shrimp isn’t cooked all the way through yet, but it’s got a really nice crunchy sear. You’ll finish cooking the shrimp at the end of the stir fry.

This method does a couple of things:

1) Protein sears at high heat. Searing provides flavor. (boiled shrimp vs. grilled shrimp)

2) The aromatics – ginger, garlic, green onion burn easily – they need to be cooked at medium heat.

So, cooking the protein vs. the aromatics separately allows each and every ingredient to cook perfectly at their own temperatures. The shrimp is added back into the pan at the end to finish cooking. Everyone is happy!

Delicious Garlic Ginger Shrimp Stir Fry Recipe


Garlic Ginger Shrimp Stir fry Recipe Video


Garlic Ginger Shrimp Stir fry Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Garlic Ginger Shrimp Stir Fry Recipe


2 tablespoons oyster sauce
1 tablespoons soy sauce
handful fresh cilantro, chopped
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined (tails left intact optional)
1 tablespoon cooking oil, divided
5 stalks green onion, chopped (white and light green parts)
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced or grated


In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.

Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.

Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.

Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.




Comments 69

  1. Christiane ~ Taking On Magazines

    I think it’s awesome that you and your mom share recipes like you do. I’m still gleaning my mom’s Armenian collection bit by bit, but it’s a one-way street since she’s not really well enough to cook and so doesn’t have use of my recipes.

    The shrimp dish looks amazing. I love the two-step plan for cooking the shrimp. It obviously works; they’re gorgeous.

    1. EstTexas

      If you put your shrimp in an ice bath after you devein them for a minute then dab them dry and immediately cook their even crispy-er Yummy

    2. Hal

      This was delicious. However 1/2 lb. of shrimp is not quite enough for 4 servings in my house. I needed to adjust the recipe a little to make it work.

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  3. Sally T.

    Yum~so E-Z and I bet it is D-Lish.Thanks for this recipe.
    I am definitely making this.

  4. Amy @ Chew Out Loud

    Ok, I am SOO making this! We have some serious shrimp love in our home, with 4 out of 5 being shrimp fanatics. My mom’s love language is also food, of course. But. She doesn’t do cookbooks and recipes, like I do. Her method of measurements consists of dashes, pinches, and pours. So, no sharing recipes over the phone for us. But she cooks up a hungry storm every time we visit. Still salivating over the shrimp, btw.

  5. Brian

    Jaden, just wanted to say thanks for the delicious dinner last night. I whipped this dish up in a hurry and it tasted just as good as it sounded reading the recipe. (It was also my first time using oyster sauce, I’m hooked). Thanks again.

  6. Chris

    The thing I love about sharing recipes with my mom, and I’m sure it’s the same with you and yours, is how you discuss it using non-standard measurements and phrases but you completely understand each other. Things like “for flour use…I don’t know, about a jelly jar’s worth”.

    I think I’m making this today, Trevor would LOVE it. Plus it’s so easy, great recipe, Jaden.

  7. Val M.

    This dish was a 10! It was like eating out at a 5 star restaurant at home. I added soba noodles at the end with the shrimp. Just enough for 2 people. My husband high 5’d me- this is a keeper! Yummy!!

  8. Maryann

    This looks so yummy and simple. I will, however, be making this with pork or chicken as my husband is allergic to shrimp.

  9. Susan

    Wow! This looks terrific! I love the fact that it uses easy to find ingredients. I live in a small town with a limited grocery store so this is perfect. Thanks!

  10. nancy keenan

    You should have written, “…between my mom and me…” Everyone needs a proofreader.

    1. Anand.

      Groan… This is not a website for learning English. It’s all about food, food , foood. If you can’t speak food while you can speak Queen’s English, you’re out. Get real. Get light. Enjoy the food…

    2. Anand.

      Oh! By the way, my kids just devoured their shrimps… They simply loved it. Thanks, Jaden.

    3. AnnJ

      Please don’t get discouraged by the nasty comment and don’t give up. When I read something like “between my mom and I,” I feel like I’ve been socked in the stomach. (But I don’t hold this error against Jaden.)

      1. Post
  11. Harriett

    Love using your recipes. Since I can no longer share with my mom, it is now done between my son and 2 daughters who share the same love of food, family and delicious memories. Your recipes are so user friendly. Hints are helpful and recipes easy to make for one or two portions. Thank you.

  12. Sandra Kane

    Hi, Just wondered where someone might find that garlic press you used in this video?? This dish looks fabulous, by the way! Thanks, Sandi

  13. Tam

    I just made this dish tonight for dinner and it was so delicious!! This is definitely going to be a repeat again and again dish in our household :) Thank you for sharing!!

    1. SteamyKitchen

      Any type of firm fish that won’t break up in the stir fry. Tuna, salmon, grouper, tilapia, swordfish would all be great. Cut them up into chunks about 1″ just make sure you don’t over cook, esp the tuna!

  14. Val Looney

    Can I substitute anything else for the oyster sauce I don’t have any other recipes that call for this so hate to buy it for one recipe

      1. Karen

        Great question about the oyster sauce substitution. I was wondering the same thing! Thanks.

  15. Amanda M.

    This was absolutely wonderful– and easy! I added some chopped zucchini and broccoli to the mix and served it over rice. Thank you so much for sharing :)

  16. Rose

    I just made this. This is is so easy to make. It’s sooooooo Ono(good).. My kids love it..

  17. Theresa

    This came out sooo delicious. My mom always brings me different pantry items from the Asian market when she comes to visit. I had a bottle of oyster sauce in my cupboard for about 6 months. I made this with these beautiful Argentinian shrimp I found at Trader Joe’s and I added leeks from my CSA box. Thanks for the recipe.

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  20. Linda Nguyen

    I live in a tropical area, there are a variety of fresh seafood. I absolutely can apply on your recipe with shrimp, plus I’m trying to apply it to other seafood such as salmon, snails, crabs…

  21. Annie Bringas

    Oh. Shrimp is good for health but difficult to cook. Thanks to your recipe! I have managed to apply it for some of my friends. They really enjoyed it and asked me to do again. It made our meal perfect.

  22. Priya

    Awesome and delicious……… these are the only words that came to my mind after tasting the shrimp. I tried this recipe today, this also goes well with salad esp. Lettuce.
    I made couple of changes: 1) I added some salt and pepper to cornstarch and then coated this to shrimp.
    2) I also added finely chopped green chillies to ginger & garlic. As I love spicy food!

  23. Alexis

    Sooooo good!!! I added mushroom, snow peas and chili paste to give it some spice. It was perfect! Thanks for the recipe

  24. Katrina

    What exactly do we do with the Cilantro? I got a bit confused with what to do with it. Are we supposed to put it into the sauce of fry it along with the other minced vegtables?

  25. Carolyn Wickwire

    WONDERFUL recipe! I added asparagus (thin asparagus cut in 1/4-inch pieces) and sauteed it with the garlic, ginger, and scallions. Also doubled the garlic and coarsely chopped it. So quick and delicious. Definitely a keeper.

    1. Post
  26. Ron

    I realized I bought precooked shrimp . I am going to try this recipe any way . I hope it works out and i don’t ruin the shrimp. I will post again after our meal. Meanwhile if any one has a suggestion on my use of precooked shrimp i would appreciate any advice.

    1. Post

      Hi Ron, it will definitely taste different, but it should be just fine…just be careful to not cook the shrimp too long. Just long enough to heat through.

  27. Drew

    Fantastic recipe!

    It is not often that you come across a recipe that is a) easy to make; b) relatively inexpensive; c) quick; d) “interesting”; and e) absolutely delicious. But this quick asian-inspired stir fry hits all the notes. The instructions are spot on, and anyone with a decent wok can whip up this gem in under fifteen minutes. If you don’t have Oyster sauce already, this recipe alone makes it worth buying.

    Thanks for sharing. My mom and I loved it, and she is busy impressing her friends with it already.

    1. Post
  28. Sue

    This is a great recipe. I made it last night as part of a big Chinese dinner and it was a hit. Thanks.

    1. Post
  29. Mike

    I’ve made this a few times now. It is very good without using too much soy or oyster sauce. I make it with lots of veggies (red and yellow pepper), snow peas, shredded carrot and shitake mushrooms. We love it!

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