Shanghainese Stir-Fried River Shrimp with Garlic and Scallions

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 coastal cuisine. This chinese-inspired seafood ready in about 15 minutes pairs peeled and deveined fresh river shrimp, vegetable oil, thinly sliced garlic cloves 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

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 thinly sliced garlic cloves and 1 tbsp finely julienned ginger, stir-fry for 30 seconds until fragrant but not browned.
  2. Step 2: Add 12 oz peeled and deveined river shrimp, stir-fry for 2-3 minutes until shrimp turn pink and just cooked through.
  3. Step 3: Pour in 1 tbsp light soy sauce and 1 tbsp Shaoxing wine, stirring quickly to coat the shrimp.
  4. Step 4: Season with 1/2 tsp salt and 1/4 tsp white pepper, then add 3 thinly sliced scallions. Toss everything for another 30 seconds until the scallions soften slightly but remain bright green.
  5. Step 5: Remove from heat and serve immediately, perfect alongside steamed rice or noodles.

Frequently asked questions

How long does Shanghainese Stir-Fried River Shrimp with Garlic and Scallions 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 and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Shanghainese Stir-Fried River Shrimp with Garlic and Scallions?

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 and Scallions 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 and Scallions?

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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