Easy Scallion and Ginger Shrimp Stir Fry
The quickest, most flavorful weeknight dinner! Plump, juicy shrimp are stir fried with fragrant ginger and scallions in a hot wok, creating a light, savory sauce. Ready in just 15 minutes, this dish is better than takeout.
Equipment
- Wok or large heavy bottomed skillet
- Sharp knife and cutting board
- Paper towels (for drying shrimp)
- Small bowls for prepped ingredients
- Lid that fits your pan or wok
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
Instructions
- Prep All Ingredients: This is the key to a successful stir fry! Ensure your shrimp are completely thawed if frozen, then pat them extremely dry with paper towels. Have your sliced ginger, julienned scallions, and sliced chili ready. Measure out your wine, soy sauce, white pepper, and salt.
- Heat the Pan: Place your wok or skillet over high heat and let it get screaming hot, until it's almost smoking.
- Add Oil and Ginger: Add the oil and swirl to coat the pan. Immediately add the sliced ginger and stir fry for just 15 seconds, until fragrant.
- Sear the Shrimp: Carefully add the shrimp to the pan in a single layer. Let them sear undisturbed for 20-30 seconds to get a little color.
- Add Scallions and Chili: Add the julienned scallions and sliced chili (if using). Toss and stir fry everything together for about 30 seconds.
- Add Wine and Cover: Pour the Shaoxing wine around the edges of the pan. It will sizzle immediately. Quickly cover the pan with a lid and let the shrimp steam for 30 seconds.
- Uncover and Season: Remove the lid. The shrimp should be pink, curled, and cooked through. Add the white pepper, salt, and soy sauce. Give everything a final, quick stir to coat the shrimp evenly.
- Serve Immediately: Transfer the shrimp to a serving plate. Serve hot with steamed rice or noodles.
Notes
- High Heat is Crucial: Don't be afraid to get your pan very hot. This high heat is what creates the sear and the delicious "wok hei" flavor.
- Dry Shrimp are Happy Shrimp: Patting the shrimp completely dry ensures they sear beautifully instead of steaming in the pan.
- Work Quickly: Have all your ingredients prepped and ready to go before you start cooking. This dish comes together in minutes.
- Substitutions: For a gluten free version, use tamari instead of soy sauce. If you don't have Shaoxing wine, substitute with dry sherry or an equal amount of chicken broth.
- Storage: This dish is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp. Freezing is not recommended.