Shanghai-Style Scallion and Shrimp Stir Fry

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh and savory stir fry combining succulent shrimp with aromatic scallions and a light soy glaze inspired by Shanghai flavors. This Chinese-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, scallions, cut into 2-inch lengths, ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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: 10 min Cook: 8 min Serves 3 Chinese cuisine 220 cal/serving

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Ingredients

12 oz large shrimp, peeled and deveined
4 stalks scallions, cut into 2-inch lengths
1 tbsp ginger, minced
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
2 tbsp vegetable oil
1 tsp sesame oil
1/4 tsp white pepper

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Instructions

Step 1: In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar; set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tbsp minced ginger and stir-fry for 30 seconds until fragrant.
Step 3: Add 12 oz shrimp and stir-fry for 2-3 minutes until they turn pink and start to curl.
Step 4: Add 4 stalks scallions cut into 2-inch lengths and stir-fry for an additional 1 minute until scallions are slightly wilted.
Step 5: Pour the prepared sauce over the shrimp and scallions, tossing quickly to coat evenly. Season with 1/4 tsp white pepper and drizzle 1 tsp sesame oil. Remove from heat and serve immediately.