Pan-Fried Shrimp with Ginger and Scallions

Plump shrimp seared until golden with aromatic ginger and scallions, finished with a light soy-ginger glaze for a quick, elegant Cantonese-inspired main.

Cuisine: Cantonese

Category: Seafood

Prep: 10 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 12 ounces Shrimp
• 1 tablespoon Fresh ginger
• 3 Scallions
• 1 tablespoon Soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon Sugar
• 1 teaspoon Cornstarch
• 2 tablespoons Vegetable oil

Instructions

1. Step 1: In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1 teaspoon cornstarch mixed with 1 tablespoon water. Set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 12 ounces peeled and deveined shrimp, spreading in a single layer. Cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Step 4: Add 1 tablespoon minced ginger and 3 sliced scallions to the skillet, stirring for 30 seconds until fragrant.
5. Step 5: Return shrimp to the skillet, pour in the sauce mixture, and cook for 1 minute until the sauce thickens and coats the shrimp evenly.