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Easy Chinese Style Sauteed Shrimp: Best 30-Minute Recipe

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This Easy Chinese Style Sauteed Shrimp is a quick, 30-minute weeknight dinner featuring plump shrimp in a glossy, savory sauce. It’s a foolproof recipe that feels like takeout but is made at home with simple pantry ingredients.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 scallions, sliced (white and green parts separated)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • Optional: 1/2 teaspoon red pepper flakes or splash of rice vinegar

Instructions

  1. Prep the shrimp: Thaw if frozen, pat very dry with paper towels. Set aside.
  2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper until sugar is mostly dissolved.
  3. Prep aromatics: Mince garlic, grate ginger, slice scallions. Keep white and green parts separate.
  4. Heat pan: Place a large skillet or wok over high heat. Add vegetable oil and swirl to coat until shimmering and almost smoking.
  5. Sear shrimp: Add shrimp in a single layer (work in batches if needed). Cook undisturbed for 60-90 seconds until golden brown. Flip and cook another 60 seconds until just cooked through. Transfer to a plate.
  6. Cook aromatics: Reduce heat to medium. Add white parts of scallions, garlic, and ginger. Stir constantly for about 30 seconds until fragrant.
  7. Add sauce: Pour sauce mixture into the pan. Let it bubble and thicken for 30-45 seconds until glossy and syrupy.
  8. Coat shrimp: Return shrimp and any juices to the pan. Toss for about 30 seconds until fully coated in glaze.
  9. Finish and serve: Drizzle sesame oil over top, toss once more. Sprinkle with green scallions. Serve immediately over steamed rice or noodles.

Notes

Pat shrimp very dry for best sear. Do not overcook shrimp; they are done when pink and curled into a loose ‘C’ shape. For extra sauce, add 2 tablespoons water or chicken broth with the sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water; do not microwave.

Nutrition

Keywords: easy Chinese shrimp, sauteed shrimp, 30-minute dinner, weeknight meal, shrimp recipe, Asian stir-fry

Find it online: https://bouncybowl.com/easy-chinese-style-sauteed-shrimp-best-30-minute-recipe/