Pan-Fried Shrimp with Ginger and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump shrimp seared until golden with aromatic ginger and scallions, finished with a light soy-ginger glaze for a quick, elegant Cantonese-inspired main. This cantonese-inspired seafood (low-carb) ready in about 20 minutes pairs Shrimp, Fresh ginger, Scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (10 ratings) Prep: 10 min Cook: 10 min Serves 2 Cantonese cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Pan-Fried Shrimp with Ginger and Scallions take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Shrimp with Ginger and Scallions?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Fried Shrimp with Ginger and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Shrimp with Ginger and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Shrimp with Ginger and Scallions low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes