Sautéed Garlic Ginger Shrimp with Scallions and Soy

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

Juicy shrimp sautéed with fresh garlic, ginger, and scallions in a savory soy sauce glaze for a quick Asian-inspired entrée. This asian-inspired seafood ready in about 11 minutes pairs large shrimp, peeled and deveined, vegetable oil, fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 5 min Cook: 6 min Serves 2 Asian cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until hot but not smoking, then add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 12 oz peeled and deveined large shrimp to the skillet in a single layer and cook for 2 minutes without stirring until the edges start turning pink and slightly crisp.
  3. Step 3: Flip shrimp and add 3 thinly sliced scallions, 3 tbsp low sodium soy sauce, 1 tsp sesame oil, 1/4 tsp red pepper flakes, and 1/4 tsp black pepper, tossing everything together and cooking for 1-2 more minutes until shrimp are opaque and the sauce coats them.
  4. Step 4: Remove from heat and serve immediately garnished with additional scallions if desired.

Frequently asked questions

How long does Sautéed Garlic Ginger Shrimp with Scallions and Soy take to make?

Total time is about 11 minutes (5 min prep + 6 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 Sautéed Garlic Ginger Shrimp with Scallions and Soy?

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 Sautéed Garlic Ginger Shrimp with Scallions and Soy?

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 Sautéed Garlic Ginger Shrimp with Scallions and Soy 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.

What goes well with Sautéed Garlic Ginger Shrimp with Scallions and Soy?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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