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Quick Chinese Style Sauteed Shrimp in 30 Minutes

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This Quick Chinese Style Sauteed Shrimp in 30 Minutes is a fast, delicious weeknight dinner featuring plump, juicy shrimp coated in a savory, slightly sweet sauce. With simple ingredients and a dead-simple technique, it’s perfect for busy nights and tastes like restaurant-quality Chinese food.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (21–25 count per pound)
  • 1 tablespoon (15g) fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 tablespoons (45ml) low-sodium soy sauce, divided
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (4g) brown sugar or honey, divided
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (8g) cornstarch, divided
  • 2 tablespoons (30ml) water (for cornstarch slurry)
  • 2 tablespoons (30ml) vegetable oil (avocado, canola, or peanut oil)
  • 3–4 green onions, sliced
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon soy sauce, ½ teaspoon sugar, and 1 teaspoon cornstarch. Let sit while prepping other ingredients.
  2. Make the sauce: In a small bowl, whisk together remaining 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, ½ teaspoon sugar, and ¼ cup (60ml) water. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Set both aside.
  3. Prep aromatics: Mince garlic and ginger. Slice green onions. Have everything within reach.
  4. Heat the pan: Place a large skillet or wok over high heat. Add vegetable oil and swirl to coat. Heat until oil shimmers and just begins to smoke.
  5. Sear the shrimp: Add shrimp in a single layer (cook in two batches if needed). Cook undisturbed for 1 minute, then flip. Shrimp should be pink and slightly golden. Transfer to a plate (they will not be fully cooked).
  6. Cook aromatics: Reduce heat to medium-high. Add a splash more oil if needed. Add garlic and ginger, stirring constantly for 20-30 seconds until fragrant.
  7. Add the sauce: Pour sauce mixture into the pan. Stir and bring to a simmer. Stir cornstarch slurry, then pour in while stirring. Sauce will thicken in about 30 seconds.
  8. Return the shrimp: Add seared shrimp and any juices back to the pan. Toss for 30-60 seconds until shrimp are cooked through and coated.
  9. Finish and serve: Remove from heat. Drizzle with sesame oil and toss. Sprinkle with green onions and optional red pepper flakes. Serve immediately over steamed rice or noodles.

Notes

Pat shrimp bone-dry for best sear. Get pan screaming hot. Don’t crowd the pan. Shrimp are done when they curl into a loose ‘C’ shape. Prep all ingredients before cooking. For extra sauce, double the sauce ingredients. Leftovers keep in the fridge for up to 2 days; reheat in a hot skillet with a splash of water.

Nutrition

Keywords: quick Chinese shrimp, sautéed shrimp, easy shrimp recipe, weeknight dinner, 30-minute meal, garlic shrimp, ginger shrimp, Chinese-style shrimp

Find it online: https://bouncybowl.com/quick-chinese-style-sauteed-shrimp-in-30-minutes/