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
Ingredients
- Oyster sauce and soy sauce
- Cilantro
- Cornstarch
- Shrimp
- 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
Ingredients
- 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
Instructions
- 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.
