This Scallion Ginger Shrimp recipe with stir-fried shrimp with scallions, ginger, and garlic is a classic dish that is perfect for the warmer months because it can be made in a flash. Dinner can be ready in less than 10 minutes if you know how to stir-fry. All you need to do is defrost some shrimp, slice some ginger and scallions, and heat a wok.
If you’d rather take your time and make sure you don’t ruin your expensive shrimp, then, by all means, go at your own pace and carefully follow the recommendations. The rice will need to cook anyhow, so plan accordingly.
A wide variety of Chinese seafood dishes feature the classic combination of ginger and scallion. As shrimp requires less work than other seafood to prepare, this scallion ginger shrimp stir fry is a great meal for home cooks to master.
Additionally, we have prepared Scallion Ginger Lobster, twin lobsters similar to those served at Chinese banquets, and Scallion Ginger Cantonese Crab, which you might think about for the upcoming blue crab season.
INGREDIENTS:
- 10 thin slices of fresh ginger
- 1 pound of peeled and deveined shrimp
- 4 scallions (sliced into 2-3 inch lengths)
- 1 dash soy sauce
- 2 tablespoons of peanut oil
- 1 tablespoon of Shaoxing Wine
- 1/4 teaspoon of sesame oil
- 1/4 teaspoon of salt
- 1/8 teaspoon sugar
- 1/8 teaspoon of white pepper
INSTRUCTIONS:
- The first step in preparing shrimp is to take them out of the freezer and give them a brief rinse to get rid of any remaining ice. You should put them in a strainer to drain thoroughly once you’ve defrosted and cleaned them. To dry them off, pat them with a paper towel.
- Slice the ginger to a thickness of about 1/8 inch, then chop the scallions into pieces that are 2 1/2 inches long. Spread the ginger about the wok as the oil heats up to medium-high. Allow it to fry for approximately 20 seconds to infuse the oil with all that amazing taste, and then quickly increase the heat to high.
- Then, throw in some scallion tops, bottoms, and thicker middles. Add the shrimp and give everything a brief toss. Twenty seconds after adding the wine, sesame oil, salt, white pepper, and sugar, sear the shrimp.
- Stir-fry the shrimp with the remaining green scallion parts until the shrimp are opaque throughout. Whether or not you’re using soy sauce, add a splash and give the mixture one last stir. Put food on plates and serve at once.