Ginger Scallion Shrimp
姜葱炒虾
Don't peel the shrimp for this one! You get to peel them at the table instead, and the sauce on the shells makes every bite taste like ginger and soy. Serve them family-style with a big bowl of rice.
Pat the shrimp really dry before they go into the pan. They'll brown in spots instead of steaming.
- Total
- 25 minutes
- Serves
- 3
Recipe
Ginger Scallion Shrimp
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Serves
- 3
Ingredients
For the sauce
For the shrimp
Instructions
- 1
Devein and dry the shrimp
Use kitchen scissors to cut through the shell along the back of each shrimp, then pull out the dark vein. Leave the shells and tails on. Rinse the shrimp and pat them very dry with paper towels.
- 2
Mix the sauce
Stir the water, Shaoxing wine, light soy sauce, oyster sauce, sugar, and white pepper in a small bowl until the sugar dissolves. Keep it next to the stove with the ginger and scallions.
- 3
Sear the shrimp
Heat the oil in a wok or large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 1 to 1½ minutes per side, until the shells turn bright orange with a few browned spots. Transfer them to a plate. They don't need to be cooked through yet.
- 4
Cook the ginger and scallions
Turn the heat down to medium. Add the ginger and scallion whites to the oil left in the pan and stir for about 30 seconds, until fragrant.
- 5
Finish in the sauce
Return the shrimp to the pan and pour in the sauce. Toss over high heat for 1 to 2 minutes, until the shrimp are opaque all the way through and the sauce has reduced slightly. Add the scallion greens, toss for a few seconds, and serve right away with rice.
Ginger Scallion Shrimp
All ingredients · 10
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Shortcuts and substitutions
Peeled shrimp
Use 1 pound peeled and deveined shrimp. Sear them for about 45 seconds per side, and watch them closely in the sauce because they cook faster without shells.
Head-on shrimp
Many Cantonese cooks leave the heads on for extra flavor. Use about 1½ pounds and add a minute to the searing time.
Frozen shrimp
Thaw them in the refrigerator overnight, or in a sealed bag submerged in cold water for about 30 minutes. Pat them very dry before searing.
No Shaoxing wine
Use dry sherry, or replace it with an extra tablespoon of water or broth.
Add some heat
Add 1 sliced fresh red chile or a few dried red chiles with the ginger.
Recipe notes
Eating shell-on shrimp
Peel the shrimp at the table and set out a small bowl for the shells. Spoon the leftover sauce over your rice.
Leftovers
Shell-on shrimp are best right after cooking. Refrigerate leftovers for up to 3 days and reheat them briefly in a covered pan, just until warm.
Frequently Asked Questions
What is ginger scallion shrimp?
Ginger scallion shrimp (姜葱炒虾) is a Cantonese stir-fry of shrimp with plenty of fresh ginger and scallions in a light, savory sauce. It's often made with shell-on shrimp and served family-style with rice.
Why cook shrimp with the shells on?
The shells help keep the shrimp from overcooking, and they hold onto the sauce. You peel them as you eat. Peeled shrimp work too, but they need less time in the pan.
How do you devein shrimp with the shell on?
Cut through the shell along the back with kitchen scissors, then lift out the dark vein with the tip of a knife or a toothpick. Rinse the shrimp and leave the shell in place.
How do I know when shrimp are cooked?
The flesh turns opaque and pearly white all the way through, and the shrimp curl into a loose C shape. A tight O shape usually means they've overcooked.
How is this different from Shanghai-style soy sauce shrimp?
Ginger scallion shrimp has a light, savory sauce made with light soy sauce and lots of fresh ginger. Shanghai-style soy sauce shrimp is darker and sweeter, with dark soy sauce, more sugar, and a splash of vinegar.
What should I serve with ginger scallion shrimp?
Steamed rice is a must for the sauce. Add a simple vegetable, like stir-fried kabocha with garlic or braised fuzzy melon, for a complete home-style dinner.
