Ginger & Scallion Shrimp Recipe

Name: Malaya Kitchen Asian Fusions Ginger & Scallion Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb large shrimp, peeled and deveined (16-20 count); 2 tbs fresh ginger, finely grated; 1 tsp garlic, minced; 2 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp cornstarch; 2 tbs vegetable oil (for cooking); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 4 each scallions (green onions), thinly sliced (white and green separated); 2 tbs fresh ginger, julienned into very thin matchsticks; 3 tbs neutral oil (vegetable or canola) or toasted sesame oil; 1 tbs light soy sauce; 1 tsp rice vinegar; 1 tsp sugar or honey; 1 tsp chili flakes (optional); 1 tsp fresh lime or lemon juice (optional); 1 tsp sesame oil (for finishing); 2 tbs fresh cilantro leaves (optional); 1 tsp toasted sesame seeds (optional)

Inspired by Malaya Kitchen Asian Fusion

Time30m

Serves3

Make Ginger & Scallion Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Shrimp

1 lb large shrimp, peeled and deveined (16-20 count)

2 tbs fresh ginger, finely grated

1 tsp Garlic, minced

2 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Cornstarch

2 tbs vegetable oil (for cooking)

1 tsp kosher salt

1 tsp freshly ground black pepper

Ginger-Scallion Sauce

4 each scallions (green onions), thinly sliced (white and green separated)

2 tbs fresh ginger, julienned into very thin matchsticks

3 tbs neutral oil (vegetable or canola) or toasted sesame oil

1 tbs light soy sauce

1 tsp Rice vinegar

1 tsp sugar or honey

1 tsp chili flakes (optional)

1 tsp fresh lime or lemon juice (optional)

Finish & Garnish

1 tsp sesame oil (for finishing)

2 tbs fresh cilantro leaves (optional)

1 tsp toasted sesame seeds (optional)

Method

Marinade & Shrimp

Prepare shrimp and marinade

Rinse shrimp, pat dry with paper towels. In a bowl combine 2 tablespoons grated ginger, 1 teaspoon minced garlic, 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Add the shrimp and toss to coat. Let marinate 10–15 minutes while you prepare the sauce. Cornstarch will help give a slightly glossy finish and protect shrimp when cooking.

Cook shrimp

Heat a large nonstick or stainless skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering but not smoking, add shrimp in a single layer (do not overcrowd; cook in two batches if needed). Sear shrimp about 1.5–2 minutes per side until pink and opaque and edges just curl. Remove shrimp to a plate and tent with foil to keep warm. Do not overcook shrimp — total cook time should be about 3–4 minutes depending on size.

Ginger-Scallion Sauce

Prepare aromatics

While shrimp marinates or rests, thinly slice 4 scallions, keeping whites and greens separate. Julienne 2 tablespoons fresh ginger into fine matchsticks. Measure out 3 tablespoons neutral oil, 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar or honey, and 1 teaspoon chili flakes if using.

Heat oil and bloom aromatics

In the same skillet used for shrimp (wipe out excess oil leaving about 1 teaspoon for flavor if needed), add 3 tablespoons neutral oil and warm over medium heat until hot but not smoking. Add the scallion whites and ginger matchsticks and stir-fry 30–45 seconds until fragrant and the whites begin to soften. This quick oil-cooking releases their aroma without burning.

Finish sauce

Lower heat to medium-low, add 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar (or honey), and 1 teaspoon lime or lemon juice if using. Stir to combine and cook 10–20 seconds. If the sauce seems dry, add 1–2 teaspoons water. Taste and adjust seasoning — add a pinch more sugar to balance acidity or a few drops more soy for saltiness.

Combine shrimp with sauce

Return cooked shrimp to the skillet and toss quickly with the ginger-scallion sauce for 30–60 seconds to reheat shrimp and coat them in the sauce. Turn off the heat, drizzle 1 teaspoon sesame oil over shrimp, and gently toss. Stir in most of the sliced scallion greens (reserve a small amount for garnish).

Finish & Garnish

Transfer shrimp to a serving plate. Scatter reserved scallion greens and 2 tablespoons fresh cilantro leaves (if using) over the top. Sprinkle 1 teaspoon toasted sesame seeds and an extra pinch of chili flakes if desired. Serve immediately with steamed rice or as an appetizer.