Shanghai-Style Stir-Fried River Shrimp with Garlic and Ginger

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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.

Delicate river shrimp quickly stir-fried with fresh garlic, ginger, and scallions for a fragrant and light Shanghainese seafood dish. This Chinese-inspired seafood recipe, ready in about 15 minutes, pairs fresh river shrimp, garlic, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 5 min Serves 3 Chinese cuisine 180 cal/serving

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Ingredients

400 g, peeled and deveined fresh river shrimp
4 cloves, thinly sliced garlic
20 g, julienned fresh ginger
3 stalks, cut into 1-inch pieces scallions
2 tbsp vegetable oil
2 tbsp Shaoxing wine
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 sliced garlic cloves and 20 g julienned ginger, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 400 g peeled river shrimp and stir-fry quickly for 2 minutes until they turn pink and just cooked through.
Step 3: Pour in 2 tbsp Shaoxing wine, then add 1/2 tsp salt and 1/4 tsp white pepper. Toss to combine and cook for another 30 seconds.
Step 4: Add 3 stalks chopped scallions, stir-fry for 15 seconds until scallions soften but remain crisp. Remove from heat and serve immediately with steamed jasmine rice.