Ginger-Scallion Stir-Fried Shrimp
Published April 23, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound peeled and deveined large shrimp
- Kosher salt
- 1tablespoon cornstarch
- 4tablespoons vegetable oil
- 4garlic cloves, thinly sliced
- 1(1-inch) piece fresh ginger, cut into matchsticks
- 4scallions, trimmed and cut into 2-inch pieces
- 2tablespoons tomato paste
- 1teaspoon sugar
- Rice or noodles, for serving
Nutritional analysis per serving (4 servings)
338 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, season the shrimp with salt, then toss and coat them with the cornstarch.
- Step 2
Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add the shrimp and cook, tossing occasionally, until they are pink and lightly browned on the edges, 3 to 4 minutes. Transfer the shrimp back to the bowl and set aside.
- Step 3
Add the remaining 2 tablespoons of oil to the same skillet. Add the garlic, ginger and scallions; season with salt. Cook the vegetables, stirring frequently, until the garlic pieces are golden on the edges, 2 to 3 minutes.
- Step 4
Add the tomato paste and sugar and cook, stirring, until the tomato paste darkens slightly in color, about 1 minute.
- Step 5
Add the cooked shrimp, plus ½ cup of water to deglaze the pan. Raise the heat to high. Toss the shrimp in the tomato sauce to coat, 1 to 2 minutes. Season with salt to taste and transfer to a bowl and serve while hot, with rice or noodles.
Private Notes
Comments
I decided to use this recipe as a base and to add a bit of complexity to the sauce. I cut the water in half and instead added two tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, and 1 tablespoon of sriracha. I also changed the sugar for brown sugar for a subtle difference. I served it with some buckwheat soba noodles. Overall the recipe turned out decent as a weeknight recipe and I would make it again.
I suggest adding some chili peppers & sauteing them with the garlic to add some spice.
Very good and easy to make! The zesty sauce still lets the shrimp flavor predominate. Delicious.
cut water to 1/4 cup, add 2 T soy sauce, 1T rice wine vinegar, 1 T scirracha. Try adding broccoli , chili crisp, increase ginger, garlic and scallions. Serve with jasmine rice.
This was an okay weeknight dinner but it needed more sauce if serving over noodles or rice. I followed some other comments adding some mirin and soy sauce and using chicken stock instead of water. I also added a red onion (sliced) with the garlic and ginger. It was still a bit bland. Actually tasted better on day 2.
I addded spinach, jalapenos, capers, shallots lemon and lemon zest and subed out the water for white wine - very tasty dish