Ginger-Scallion Stir-Fried Shrimp
Published April 22, 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.
I had beautiful big shrimp and fresh sea scallops from a seafood market and decided to make this. Made as written except used potato starch instead of corn starch and added a small amount of sriracha. It was really great and easy to make. A nice fast dinner that was super tasty. I made one mistake: I never salt meat or fish or chicken in advance because so many of these NYT dishes re too salty. Here it definitely needed that salt!
It’s fine. Not great not bad. It’ll do for something quick.
Delicious as written! I was surprised at how good it was. Do not skimp on the garlic or ginger. Be generous. Really good and so easy.