Stir-Fried Shrimp with Ginger and Scallions
Quick-cooked shrimp with fresh ginger, scallions, and soy sauce, ready in 10 minutes with minimal ingredients for a weeknight favorite. This asian-inspired asian ready in about 25 minutes pairs peeled and deveined shrimp, minced ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1 tbsp, minced ginger
- 4, white and green parts separated scallions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 1/4 tsp salt
Instructions
- Step 1: Pat shrimp dry and toss with 1 tsp cornstarch and 1/4 tsp salt in a bowl.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
- Step 3: Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque, then remove and set aside.
- Step 4: In the same skillet, add 1 tbsp minced ginger, 2 minced garlic cloves, and white parts of 4 scallions. Stir-fry for 30 seconds until fragrant.
- Step 5: Add 2 tbsp soy sauce and 1 tsp sesame oil, then return shrimp to the skillet. Add green parts of scallions and cook for 1 minute more until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Shrimp with Ginger and Scallions take to make?
Total time is about 25 minutes (15 min prep + 10 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 Stir-Fried Shrimp with Ginger 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Stir-Fried Shrimp with Ginger 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 Stir-Fried Shrimp with Ginger and Scallions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Shrimp with Ginger and Scallions?
Asian asian 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.
What others are saying
- ★★★★★
My family loved this! The ginger and scallions really brought out the shrimp's flavor. Made it for dinner guests and they were impressed.
- ★★★★★
Perfection! Simple and quick, with the perfect balance of ginger and scallion. Will make this again and again.
- ★★★★☆
The shrimp was delicious, but the ginger wasn't as strong as I expected. Still a great dish for a weeknight!
