Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp stir-fried in a classic Cantonese sweet and tangy sauce, perfect for a quick and flavorful seafood dish. This chinese-inspired seafood ready in about 20 minutes blends large shrimp, peeled and deveined, vegetable oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined large shrimp and cook for 2 minutes on each side until they turn pink and just opaque, then remove shrimp and set aside.
  2. Step 2: In the same wok, add 2 cloves minced garlic and 1 tsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
  3. Step 3: Mix 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp brown sugar, and 3 tbsp water in a small bowl. Pour this sauce mixture into the wok and bring to a simmer.
  4. Step 4: Stir 1 tsp cornstarch into the simmering sauce and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the shrimp to the wok and toss gently in the sauce to coat evenly, cooking for an additional 1 minute to warm through.
  6. Step 6: Remove from heat and garnish with 2 tbsp sliced green onions before serving immediately over steamed rice or noodles.

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Frequently asked questions

How long does Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce?

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 Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce 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 Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce?

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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