Stir-Fried Cantonese Shrimp with Sweet Tangy Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Juicy shrimp stir-fried in a classic Cantonese sweet and tangy sauce, perfect for a quick and flavorful seafood dish. This Chinese-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, vegetable oil, minced garlic 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: 10 min Serves 3 Chinese cuisine 220 cal/serving

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Ingredients

12 oz large shrimp, peeled and deveined
2 tbsp vegetable oil
2 cloves minced garlic
1 tsp grated fresh ginger
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
3 tbsp water
1 tsp cornstarch
2 tbsp sliced green onions

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Instructions

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.
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.
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.
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.
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.
Step 6: Remove from heat and garnish with 2 tbsp sliced green onions before serving immediately over steamed rice or noodles.