Home Recipes Main Dishes Easy Scallion and Ginger Shrimp Stir Fry

Easy Scallion and Ginger Shrimp Stir Fry

Name: Easy Scallion and Ginger Shrimp Stir Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 12 large raw shrimp (peeled and deveined (tails on or off, your preference)); 2 scallions (julienned into 2 inch strips); 1 2 inch piece fresh ginger, peeled and thinly sliced; 1 dried chili pepper (sliced (optional, for heat)); 2 tablespoons high heat oil (such as peanut, avocado, or canola); 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon soy sauce (or tamari for gluten free); ¼ teaspoon ground white pepper; ⅛ teaspoon salt

Rebecca Hopkins

March 10, 2026

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There are some flavor combinations that are so simple, so perfect, they feel like they’ve existed forever. For me, that combination is scallion and ginger. It’s the aromatic soul of so many of my favorite Chinese dishes, and when paired with sweet, succulent shrimp in a screaming hot wok, it becomes something truly magical.

I first fell in love with this dish at a tiny, no frills restaurant in Chinatown. The shrimp were plump, perfectly cooked, and coated in a light, savory sauce that was pure comfort. I knew I had to learn to make it at home. After many试验, I discovered the secret is all in the technique; a blistering hot pan, lightning fast cooking, and the aromatic punch of fresh ginger and scallions. This recipe is my homage to that bowl of perfection, and it’s become my go to for busy weeknights when I need something fast, healthy, and incredibly delicious.

Imagine this: plump, juicy shrimp, quickly seared until they’re perfectly tender with a slight caramelized edge. They’re tossed in a fragrant, light sauce that’s infused with the bright, pungent flavors of fresh ginger and scallions, with just a hint of savory soy sauce and a whisper of aromatic Shaoxing wine. Every single bite is a beautiful balance of sweet shrimp, savory notes, and that unmistakable, warming kick of ginger. It’s elegant enough for company, yet simple enough to become your new favorite 15-minute dinner. Let me show you how.

Ingredient Spotlight: Simple Ingredients, Extraordinary Flavor

Shrimp: The star of the show! Use raw shrimp, peeled and deveined. I like to use a larger size (like 21-25 count) so they stay plump and juicy. Patting them completely dry is essential for a good sear.
Fresh Ginger: Thinly sliced, not minced. This allows the ginger to infuse the oil with its warm, pungent flavor without becoming overpowering in every bite.
Scallions: Julienned or cut into thin strips, they add a mild, fresh onion flavor and a lovely pop of green color.
Shaoxing Wine: A cornerstone of Chinese cooking. This Chinese rice wine adds an incredible depth of savory, slightly sweet flavor. It’s what gives the dish that authentic restaurant taste.
Dried Chili Pepper (Optional): For those who like a little heat, a sliced dried chili adds a gentle warmth that doesn’t overpower the other flavors.
White Pepper: Used instead of black pepper for its more delicate, earthy, and slightly floral heat. It’s a subtle but important distinction.
Soy Sauce: Just a teaspoon adds the perfect amount of savory, umami depth to tie everything together.
High Heat Oil: Use an oil with a high smoke point like peanut, avocado, or canola oil to get your pan screaming hot without burning.

Step by Step Instructions: Your Guide to Stir Fry Success

This recipe is all about speed and high heat. Have all your ingredients prepped and within reach before you start!

1Prep All Ingredients: This is the most important step for a successful stir fry (called mise en place). If using frozen shrimp, thaw them completely. Peel and devein the shrimp if needed, then pat them extremely dry with paper towels. Set them aside on a plate. Wash the scallions and cut them into thin, 2 inch long julienne strips. Thinly slice the 2 inch piece of ginger. If using, slice the dried chili pepper. Have your Shaoxing wine, soy sauce, salt, and white pepper measured and ready.

2Heat Your Wok or Pan: Place a wok or a large skillet over high heat. Let it heat until it’s almost smoking; you want it fiercely hot. This is key for achieving that “wok hei” or seared, smoky flavor.

3Add Oil and Ginger: Once the pan is screaming hot, add 2 tablespoons of your high heat oil. Swirl to coat. Immediately add the sliced ginger and sauté for just 15 seconds. It will become incredibly fragrant very quickly.

4Add the Shrimp: Carefully add the shrimp to the pan in a single layer. You should hear a magnificent sizzle! Let them sear without moving them for about 20-30 seconds to get a little color.

5Add Scallions and Chili: Add the julienned scallions and the sliced dried chili (if using) to the pan. Toss and stir fry everything together for another 30 seconds or so.

6Add Wine and Cover: Pour in 1 tablespoon of Shaoxing wine around the edges of the pan. It will sizzle and steam immediately. Cover the pan quickly and let the shrimp steam for 30 seconds. This step ensures they cook through perfectly while remaining incredibly tender.

7Uncover and Season: Remove the lid. The shrimp should be pink, curled, and cooked through. Add the ¼ teaspoon of ground white pepper, ⅛ teaspoon of salt, and 1 teaspoon of soy sauce. Give everything a final, quick stir to coat the shrimp evenly in the savory sauce.

8Serve Immediately: Transfer the shrimp to a serving platter. This dish is best enjoyed immediately, while it’s piping hot and incredibly fresh. Serve with steamed rice and enjoy!

Expert Tips for Stir Fry Success

High Heat is Non Negotiable: Don’t be afraid of the heat! A screaming hot pan is what gives the shrimp a beautiful sear and creates that distinctive, smoky stir fry flavor.
Pat Shrimp Extremely Dry: Any excess moisture on the shrimp will cool down your pan and cause them to steam instead of sear. Use paper towels and really get them dry.
Prep Everything First: Stir frying happens fast. Once you start cooking, there’s no time to chop another scallion. Have all your ingredients prepped and within arm’s reach.
Don’t Overcook the Shrimp: Shrimp cook in minutes. The moment they turn pink, curl, and become opaque, they’re done. Overcooked shrimp become tough and rubbery, so watch them carefully.
Use Fresh Ginger: For the best, most vibrant flavor, always use fresh ginger. The dried, powdered kind just won’t deliver the same punch.

Recipe FAQ: Your Questions Answered

Can I use frozen shrimp?

Absolutely! In fact, I often do. Just make sure to thaw them completely, either overnight in the refrigerator or by placing them in a sealed bag and submerging in cold water for 15-20 minutes. Then, and this is crucial, pat them very dry before cooking.

I don’t have Shaoxing wine. What can I use instead?

A dry sherry is the best substitute. You can also use a mirin (though it’s a bit sweeter) or simply replace it with an equal amount of chicken or vegetable broth. The dish will still be delicious, though it will lack a tiny bit of that authentic depth.

Can I make this dish gluten free?

Yes, it’s an easy swap! Use tamari or a gluten free soy sauce in place of the regular soy sauce. Ensure your Shaoxing wine is also gluten free, or use one of the substitutes mentioned above.

What size shrimp should I use?

I recommend using a larger shrimp, often labeled as “21-25 count” (meaning there are 21-25 shrimp per pound). They are substantial, juicy, and less likely to overcook in the short time. You can certainly use smaller shrimp, but reduce the cooking time by just a minute or so.

How do I store and reheat leftovers?

This dish is truly best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over medium low heat with a tiny splash of water or broth to refresh the sauce. Be careful not to overheat, as the shrimp can become rubbery. I don’t recommend freezing this dish, as the texture of the shrimp will suffer.

Serving Suggestions: The Perfect Pairings

With Steamed Rice: The classic pairing! Serve this fragrant shrimp stir fry over a bowl of fluffy jasmine rice or steamed white rice to soak up all that delicious sauce.
With Noodles: Toss the cooked shrimp and sauce with some lo mein noodles, rice noodles, or even soba noodles for a heartier meal.
Alongside a Vegetable: Round out your meal with a simple steamed or stir fried vegetable, like baby bok choy, gai lan (Chinese broccoli), or snap peas.
As Part of a Feast: This dish is wonderful as part of a multi course Chinese meal. Serve it alongside other favorites like kung pao chicken or vegetable spring rolls.
Drink Pairing: A crisp, cold lager or pilsner is a fantastic match. For wine, a slightly off dry Riesling or a Gewürztraminer can handle the ginger and savory notes beautifully. A cup of hot jasmine tea is also a perfect, calming choice.