Shanghai-Style Scallion and Shrimp Stir Fry

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

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

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar; set aside.
  2. 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.
  3. Step 3: Add 12 oz shrimp and stir-fry for 2-3 minutes until they turn pink and start to curl.
  4. Step 4: Add 4 stalks scallions cut into 2-inch lengths and stir-fry for an additional 1 minute until scallions are slightly wilted.
  5. 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.

Frequently asked questions

How long does Shanghai-Style Scallion and Shrimp Stir Fry take to make?

Total time is about 18 minutes (10 min prep + 8 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 Shanghai-Style Scallion and Shrimp Stir Fry?

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 Shanghai-Style Scallion and Shrimp Stir Fry?

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 Shanghai-Style Scallion and Shrimp Stir Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shanghai-Style Scallion and Shrimp Stir Fry?

Chinese 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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