This 15 minute Chinese Shrimp Stir Fry recipe will teach you authentic stir-fry method. It’s quick easy and delicious! Succulent shrimp, slathered in a delicious soy, ginger and garlic sauce. This Asian shrimp stir fry recipe is one of my mom’s, and it’s one of the very first recipes she taught me how to cook.
Why This Shrimp Stir Fry Recipe Is So Good
- Crisp-crunchy, perfectly cooked shrimp
- Flavor-packed Chinese “holy trinity” of garlic, ginger, green onion
- Versatile, add other ingredients, like snow peas, bell peppers, mushrooms
- Only 15 mins to make – an easy weeknight meal
- Oyster sauce and soy sauce
- Cooking oil
- Green onions
- Garlic cloves
- Grated ginger
How To Make This Shrimp Stir Fry Recipe – Step By Step
– 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 nicely seared, 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 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. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
– Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
An Easy Shrimp Stir Fry Recipe
Chinese shrimp stir fry dishes come together very quickly. From start to finish, it only takes about 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.
The Best Way To Stir Fry Shrimp
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. All of the ingredients are at their perfect prime of flavor and texture, and never overcooked.
Low Carb Stir Fry
To make this Asian Shrimp Stir Fry Recipe low carb, substitute the soy sauce for Coconut Aminos. This three-pack on Amazon includes a Garlic Sauce and Teriyaki Sauce that is great for Whole 30 diets. Instead of the Oyster Sauce in the recipe, substitute with the Coconut Amino Teriyaki sauce. It’s not going to taste the same, but the Coconut Amino products are low glycemic.
Video: Garlic Ginger Shrimp Stir Fry Recipe
Some Of My Favorite Tools For Stir Fry
I love this wok! It comes with a lid that allows you to peek in and see what’s going on in the wok.
Super easy way to mince garlic. Add a clove or two and twist.
Top Tips For This Stir Fry
- Shrimp should be peeled and deveined, you can keep on the tails if you like – it looks nice!
- Make sure you pat dry the shrimp, so the coating will stick.
- Have all your ingredients prepped and ready to go, before you fire up the wok. Because things will move very quickly!
- Serve with rice.
Check Out These Other Delicious Stir Fry Recipes
- Shrimp Teriyaki Stir Fry Recipe
- Green Beans with Chinese Preserved Radish Stir Fry
- Beef And Broccoli Stir Fry
- Shrimp and Zucchini Stirfry with Crispy Basil
Have you tried this Shrimp Stir Fry Recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Shrimp Stir Fry Recipe with Garlic & Ginger
- 2 tablespoons oyster sauce
- 2 tablespoon soy sauce
- 2 tablespoons fresh cilantro minced (optional)
- 2 teaspoons cornstarch
- 1 pound shrimp peeled and deveined (tails left intact optional)
- 2 tablespoons cooking oil divided
- 3 green onion chopped (white and light green parts)
- 2-3 garlic cloves finely minced
- 2 teaspoons grated fresh ginger use microplane grater
- 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 nicely seared, 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 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. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
- Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Really Delicious!! Gonna try today.
I adjusted the recipe to my liking and it turned out delicious!
Used less sodium soy sauce
Used 1T oyster sauce vs 2T
Added in sliced bamboo shoots because I had leftover and had to use.
Great recipe, though I would recommend using low-sodium soy sauce to cut back on the saltiness and really enjoy the flavor. 🙂
yummm, this was exactly what I was craving. I read the other comments so I did cut back on the soy but not by much. I also added chinese cooking wine at the end to loosen the sauce and it was delicious. Thanks very much!
I loved all the tips and tricks that this recipe provided as how to sear the shrimp expecially. The author wasn’t kidding when she said have everything ready as things go quickly once you start. I’m glad I listened to her advice. The recipe was a hit with my husband and I. I served over white rice which was perfect for balancing out the flavors. I did add 2 T. of sweet chili sauce to the soy and oyster as I was craving a bit of fire and sweetness. For veggies I added mushrooms and onion. This is one of the few times I’ve gone back and actually reviewed a recipe just so you know how much I liked it. 🙂
SUPER quick & easy to make. I did add a little dash of sesame oil & rice vinegar to the sauce mixture and some red pepper flakes for a spicy kick. Love this recipe for the simplicity + option to add whatever you’d like.
Tried it out, and it was easy. Thank you.
You have made and described this delicious shrimp stir fry so nicely that it really helped me lots. They are so superb, looking forward for more of such yummy recipes in future too.
I loved this recipe. Tweaked it a bit by adding a few more veggies. I will definitely make it again.
Asian Cuisine is one of the foods I enjoy cooking. They are simple but tasty at the same time, quick to prepare. Your recipe is excellent, but I leveled it up by adding red pepper flakes to make it spicy. I made two options: spicy for the adults and not spicy for the kids. The verdict? They all loved it!
This was a hit with my family and so easy to make! I doubled it, cooking the shrimp in two batches. I didn’t have oyster sauce, so substituted some dumpling sauce for the sauce mixture, which worked in a pinch.
Yum, this looks fantastic! I was looking for something fast and delicious tonight. Thank you!
Chinese shrimp recipe amazing in taste ,,,,,, supper cool
Am use it last night ,,,share with my mother and sister they also try it
I doubt the recipe was accurate. Are you kidding me 2 tablespoons of soy sauce and 2 tablespoons of oyster sauce for 1 pound of peeled shrimp? That’s way too salty!!!
Did you use low sodium soy? I usually cook without salt, but added a lot of snow peas and red bell, mixed with rice and it was ok. Helped I was swilling light beer.
most Asian dishes are salty, that is why they are usually served with white rice. use low sodium soy if that is a concern to you or serve with lots more white rice.
I typically don’t make comments. I took a chance and made this dish. It was a HIT! My entire family LOVED it! It’s definitely a repeat. I added sweet peppers with it and substituted oyster sauce with fish sauce that I had on hand. I also reduced the amount of fish sauce and soy sauce by one teaspoon each, because I read several comments saying that it turned out salty. I didn’t want to risk it. I figured I can always add soy sauce if I need to.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
I was so excited to try this recipe and yet so disappointed when I was finished. I tripled the recipe as it was written. I am a salt lover and when I tell you that the salt way overpowered the dish, you know it must be salty. I tried to add honey to balance out the salt, but it didn’t help. It basically ruined the entire dish. My tongue was burning a bit from the salt, that’s how salty it was. 🙁
I could not make it crunchy the first time but I read your instructions again and it turned out so well.
I made this for my Mom’s 86th birthday in August. I added broccoli slaw to the green onion and it was a big hit. Served with brown rice. No left overs.
At the end of the month a friend made it for his partners birthday. So easy and so good!
Prep time was a tad insane for me. I think because I was so nervous about the outcome. Also, I didn’t cut corners. I hand chopped and grated all fresh ingredients. Actual cook time was accurate though. And the results… SPECTACULAR!!! There are so many different veggies that would go great with this recipe but I chose red bell peppers (perfect extra flavor) and fresh organic snowpeas for a fantastic added crunch! Served over plain white rice with pan drippings over top. This is our new family favorite dish!
I made this for my Mom’s 86th birthday on Thursday. It was a success. I used hoisin instead of oyster sauce since I had that.
Served it with brown rice and your Baked Parmesan Garlic Chicken Wings. They ate every bite.
I did omit the cilantro.
I have to try this out, the only thing is the corn starch, I am going to replace it with coconut powder.
All these comments about how they “substituted” this for that. Someone “substituted” fish sauce for oyster sauce. Just wow. How about substituting thin socks for snow shoes? It’s ok, right? OMG. Follow the recipe as this nice lady developed it. Otherwise, make your own recipe!
I’m so thanking you right now for this recipe! I can’t wait to make!
Seems I found my dinner ITS SIMPLE THANK U !
Really easy to prepare. I added broccoli to the stir fry and it came out they way I expected. I served this dish with white rice baked in chicken broth.
Thank you for sharing this recipe, we just made it and was delicious. I left out the cilantro.
So, simple and delicious. Thanks Jaden.
Thanks so much Tracy! – jaden
I’m one of the genetic anomalies who finds cilantro tastes like soap. Don’t ask how I know. 🙂
Can I use parsley instead or just not use either.
Also, frozen cooked shrimp? I am fine with fresh/frozen raw. Just wondered as I already have that on hand.
I leave it out when someone doesn’t like cilantro. Half the time I make this, I just omit!
Awesome. Thank you.
This shrimp stir fry looks amazing! I’m always looking for simple (but delicious) recipes and this certainly fits the bill 🙂 I’m curious, could you also use the NoSoy soy sauce instead of traditional soy sauce?
Have you tried Tamari? I prefer it to soy sauce.
I use tamari all the time! jaden
This was amazing!! I used low sodium soy (lower pts with WW). I didn’t have oyster sauce so I doubled the soy, used fish sauce (a few drops) & a few drops of Worcestershire sauce to make up for it. The carrots were super flavorful with the sauce & would work great with just veggies as well. This recipe is a keeper!!
Super easy to make extra tasty addition would be a bit of chili flake
Yum! Always looking for easy recipes for my midweek dinners! And you sound like my daughter. I speak to her in Cantonese and she replies in English…..drives me nuts! LOL!
This was really salty for me and I used low salt soy sauce. I still ate it, as the flavors were really good. I put it over rice so that helped a little bit with the saltiness.
What a fantastic recipe. The biggest takeaway is drying the shrimp and coating them in cornstarch and searing them. The result is awesome. I used snap peas, fresh sliced mushrooms, chopped up spring onions, chopped red pepper and unsalted cashew nuts and served it with rice. This is the best recipe that I have found in many months.
Can I use sesame oil instead of canola to fry shrimp, ginger, green onions & garlic?
That would not work well, sesame oil (the roasted Asian kind) is a finishing oil that doesn’t work well with high heat. Also the taste would be too pungent.
Sesame oil burns at a low heat and will burn if you use it alone at high heat . I use a combination of peanut oil and sesame if I want that sesame oil flavor. Peanut oil burns at a very high heat so the mix of oils works fine
Fabulous! I made it with asparagus and my family was crazy for it!
This dish was way too salty and took much longer to prep than 5 minutes. Cleaning the shrimp alone took that long. The dish didn’t look like the picture at all, it was dark and dense – I followed this to the letter except adding julianed carrots, red peppers and snow peas.
Will not make again, it was a waste of good shrimp
So you didn’t follow it to the letter.
I agree with you, Roberta. This dish is super salty! Mine turned out like the photo but I would highly recommend cutting the soy sauce in half, at least. You can always season the shrimp with a little salt and pepper while crisping or add soy sauce to the rice if desired. Prep time takes at least 15 min. I salvaged the shrimp by wiping off all the sauce with a napkin one by one.
I agree Roberta and I am a salt lover! This recipe ruined almost 3 lbs of jumbo shrimp due to the saltiness (my teenagers couldn’t even eat it).
This dish was so yummy and easy to make. Thanks!
Delicious Garlic Ginger Shrimp Stir Fry Recipe, I served it on a bed of rice this recipe was so quick to make . Thank you
Thank you Susan! – Jaden
If I add in a bell pepper, do I need to increase the amount of sauces I need to add in as well? If yes, then how much?
Hi Sarah, use 3 Tablespoons of oyster sauce instead of 2. -jaden
Great dish! Added some hot pepper flakes!
With steamed white rice yummy!!
Please tell me the brand and size of the wok you like. I have an electric stove like you are using and have a hard time stir frying.
Recipes all look yummy.
I love this wok: https://amzn.to/2vC1VkW
Such a delicious dish. cant wait to try this yummy recipe.
I also grew up with my parents and relatives speaking Cantonese, Mandarin, and Hakka but also Lao cause i was born there. We moved to Canada when i was a toddler so growing up I only knew how to answer back in english and broken Lao. People still don’t understand how that even works. Lol Love your recipes and tried the shrimp. Amazing!
I made this with shiitake mushrooms and upped the oil and it was AMAZING!
Thank you Vik!- jaden
Hey , I always wanted to try out this recipe and finally I found it and tried it at home , To begin with I would like to thank you for this wonderful yet simple recipe . My kids and husband really loved it .
I made a double batch. It was good but too salty. I suggest cutting the soy sauce in half.
I couldn’t find oyster sauce anywhere, what can I use too substitute ?
Hi Jerry, If you look in the Asian section of a major grocery store, you’ll most likely find oyster sauce. Also, you can try “stir fry sauce”.
Great recipe! Clear instructions and precise amounts. Video really helpful. I prepared these Garlic Ginger for the first time with great success! Thanks so much! I’ll follow your work on Twitter.
I made this last night and I could barely eat it. I’m really disappointed. It was WAY too salty for me. Did anyone else experience this? I’m going to try again with low sodium soy sauce and less oyster sauce (I’m wondering if the brand/type of oyster sauce added to the problem?) I mixed the oyster sauce with soy and cilantro and set aside as described, but still found the sauce to be thick and salty.
I plan to use half of the oyster sauce cut with water or something, low soy sauce, sesame oil and less corn starch.
Did anyone make the dish with no corn starch at all? Why use that? To make the sauce stick? It was thick on some shrimp and I felt contributed to masking the flavors of the onion, garlic and ginger.
Most authentic Chinese stir fries include corn starch, to thicken the sauce, so that the sauce lightly coats the ingredients.
Yes I found it to be way too salty. Maybe water or sugar added it might help. It smelled delicious when I was making it but way too salty.
Hi, Tyler …
About the varying amounts of sauce in sauces: there can be HUGE variations, as I learned when I once bought a different brand of oyster sauce from my usual (store was out of mine). Wow. Maybe you could ask other cooks for their favorite brands and choose the two with the lowest sodium levels so you have favorite options, yes? All the best to you …
Janis (fellow shrimp lover)
I love Asian flavors and this was a great recipe offering technique and I’ll be using this as a springboard. I added wide rice noodles and we slurped it down. Thx.
Made this for a quick dinner tonight alongside vegetable pancakes. It was so good!! It tasted just like my grandmother’s, thank you for the recipe!
Such a delicious dish. I used some of the left over shrimp and sauce in my omelet this morning!
They look super yum. Definitely on my to do list!
Great with broccoli or pea pods!
delicious..added my own flair but yummo- what a great combination of flavour
I also used sesame oil instead of vegetable oil. Also added honey and red pepper flakes to the sauce. It was DELICIOUS. Served with steamed rice.
Used sesame seed oil. Added leafy fresh Chinese vegetables and added a cup of pasta water at end. Served with orzo. Full meal.
Thanks for the recipe! I changed it up a bit because I didn’t have any cilantro. However, I did add red pepper flakes and sriracha to give it a bit of a kick.
I attempt to make this for the first time for my boyfriend and he loved it. He said it tasted just like at the restaurant. I added a few extra stuff that I liked and it tasted so much better
What did she do with the cilantro or thai basil
First step of directions….”In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.”
I made this for dinner tonight and it was delicious, but it didn’t look much like Jaden’s! The sauce was very thick and dark. I thinned it with a little bit of chicken broth at the end and it turned out fine. Husband loved it! Thanks for the recipe.
What would be good to make on the side to make it a full meal?
Sauteed Spinach and Rice 🙂
Yummy, yummy & thank you!!!!!
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!
just wondering if I can do this with chicken breast.
what would the proportions be?
Hi Bonney – go ahead and use 3/4 pound chicken breast, cut into very thin strips.
This is a great recipe. I made it last night as part of a big Chinese dinner and it was a hit. Thanks.
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.
Thank you so much, Drew!
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.
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.
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.
Also served it over lemon-pepper linguine.
Thank you Carolyn!
How much garlic is required as it is not in the list of ingredients? Thanks.
Read this article i want to start cooking now 😀
Is it ok if I use powdered garlic and ginger sold in grocery stores?
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?
It’s in the first step of the recipe. Add the cilantro to the sauce. This sauce will be added to the wok after the shrimp is seared.
If you love shrimp and this doesn’t excite you.. something’s wrong. lol
Can you tell me the brand of soy sauce and oyster sauce that you use? Thank you
Hi, is there anything else which i can use instead of oyster sauce.
Sure, you can add just a bit more soy sauce + 2 teaspoons of brown sugar.
Sooooo good!!! I added mushroom, snow peas and chili paste to give it some spice. It was perfect! Thanks for the recipe
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!
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.
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…
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.
Yesterday I tried your recipe, thanks for the lovely recipe.
I just made this. This is is so easy to make. It’s sooooooo Ono(good).. My kids love it..
Thank you Rose!
Oh wow, oh that looks really delicious!!! I love garlic shrimp stir fry! I am glad I found your blog, linked here from another site and I am so glad I did. Love your recipes!
check out my site sometime, I am a woodworker, make a lot of furniture on commission but also make cutting boards too, love to cook, grill, bake and hike!!
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 🙂
This is amazing! I just made it! Pretty easy too!
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
Substitute the oyster sauce for: 1 tablespoon of soy sauce + 1 tablespoon brown sugar
Great question about the oyster sauce substitution. I was wondering the same thing! Thanks.
what kind of oil do you use?
I use rice bran oil, but you can use canola, peanut or veg.
Yummy, Yummy, Yummy!
I asked my wife to cook this yesterday and I really like it 🙂
The herbs and spices pair well with shrimp! Can’t wait to try this yummy dish.
If i substitute the shrimp for fish, any recommendation for the type of fish? Thank you.
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!
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!!
I love shrimp and these look exceptionally delish! Thanks for the tip on searing them first – I need to try that out the next time shrimp is on the menu!
This is the perfect dish for a weeknight because it’s so quick. I must try your technique of searing the shrimp first. Thanks for the tip and the recipe, Jaden!
Mmm…made these last night..easy and delicious!
Hi, Just wondered where someone might find that garlic press you used in this video?? This dish looks fabulous, by the way! Thanks, Sandi
You can buy the garlic press here: http://www.amazon.com/gp/product/B0046CBC4Q/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0046CBC4Q&linkCode=as2&tag=steakitc-20
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.
You should have written, “…between my mom and me…” Everyone needs a proofreader.
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…
Oh! By the way, my kids just devoured their shrimps… They simply loved it. Thanks, Jaden.
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.)
Thanks Ann 🙂
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!
This looks so yummy and simple. I will, however, be making this with pork or chicken as my husband is allergic to shrimp.
Wow! Just wow! We aren’t fond of seafood but this is just awesome! Mom will just love this recipe!
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!!
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.
I’ll pretty much eat anything that has shrimp in it. But I would swim in a lake of this shrimp it looks so good!
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.
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.
These shrimp sound so tasty!
Yum~so E-Z and I bet it is D-Lish.Thanks for this recipe.
I am definitely making this.
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.
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
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.