Xo Sauce Shrimp Recipe

Clean and pat dry

Rinse shrimp under cold water, remove any remaining shells and the vein if not already deveined. Pat very dry with paper towels — dry surface helps achieve a better sear.

Place the shrimp in a bowl and add light soy sauce, Shaoxing wine, cornstarch, white pepper, and salt. Toss thoroughly to coat. Let marinate for 10–15 minutes while preparing other ingredients.

Thinly slice scallions and chili (if using). Mince garlic and ginger finely or julienne the ginger. Measure out 3 tbs XO sauce and the chicken stock/water and sesame oil for sauce adjustment.

Heat wok or skillet

Set a wok or large skillet over medium-high to high heat. Once hot, add the neutral oil and swirl to coat the cooking surface.

Sear shrimp (first side): Add the marinated shrimp in a single layer. Do not overcrowd — cook in two batches if necessary. Let them sear without moving for about 30–45 seconds until the underside turns pink and slightly golden.

Flip and finish shrimp: Flip each shrimp and cook the second side for another 30–45 seconds until shrimp are opaque and just cooked through (total cooking time per shrimp ~1–1.5 minutes depending on size). Remove shrimp to a plate and set aside to avoid overcooking.

Aromatics and XO sauce

Lower heat to medium-high. If the pan is dry, add another 1/2 tbs oil. Add minced garlic and ginger and stir-fry quickly for 10–15 seconds until fragrant (do not burn). Add XO sauce and stir for 15–20 seconds to release its aroma and heat through.

Create sauce: Add the measured chicken stock (or water) to the XO sauce in the pan and stir to combine. Add the sesame oil. Taste and adjust: if the sauce is too intense, add up to 1 tbs more stock. If it needs salt, add a pinch, but XO sauce is usually salty already.

Return shrimp to pan: Put the cooked shrimp back into the wok. Toss quickly with the sauce and aromatics for 20–30 seconds so shrimp are evenly coated and warmed through. Add scallion pieces and sliced red chili and stir for another 10–15 seconds. Remove from heat immediately to prevent overcooking.

Transfer XO sauce shrimp to a serving plate. Garnish with additional sliced scallions or a few drops of sesame oil if desired. Serve hot with steamed rice or as part of a multi-dish meal.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or stock to loosen the sauce.