Shanghainese Stir-Fried River Shrimp with Garlic

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

Fresh river shrimp quickly stir-fried with fragrant garlic and scallions in a light soy sauce, capturing the delicate flavors of Shanghai’s waterways. This chinese-inspired seafood ready in about 15 minutes pairs fresh river shrimp, peeled and deveined, garlic cloves, thinly sliced, scallions, sliced on a bias 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 5 min Serves 3 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 20 seconds until fragrant but not browned.
  2. Step 2: Add 350 g fresh river shrimp to the wok and stir-fry vigorously for 2 minutes until the shrimp start to turn pink and curl.
  3. Step 3: Pour in 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and sprinkle 1/4 tsp white pepper and 1/2 tsp salt. Continue stir-frying for another 1 minute until the shrimp are cooked through and the sauce lightly coats them.
  4. Step 4: Toss in 3 sliced scallions and stir for 30 seconds until just wilted. Remove from heat and serve immediately as a delicate seafood dish alongside steamed rice.

Frequently asked questions

How long does Shanghainese Stir-Fried River Shrimp with Garlic take to make?

Total time is about 15 minutes (10 min prep + 5 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 Shanghainese Stir-Fried River Shrimp with Garlic?

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 Shanghainese Stir-Fried River Shrimp with Garlic?

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 Shanghainese Stir-Fried River Shrimp with Garlic 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 Shanghainese Stir-Fried River Shrimp with Garlic?

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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