Wok-Seared Cantonese Shrimp with Ginger and Garlic

By · Reviewed by AislePrompt Editorial · ·

Bright and tender shrimp quickly wok-seared with fresh ginger and garlic, finished with a light soy-based sauce for a flavorful seafood dish. This chinese-inspired seafood ready in about 16 minutes pairs large shrimp, peeled and deveined, vegetable oil, fresh ginger, julienned 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: 6 min Serves 3 Chinese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb large shrimp peeled and deveined. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a hot wok over high heat until shimmering. Add 1 tbsp julienned fresh ginger and 3 thinly sliced garlic cloves, stir-frying for 30 seconds until fragrant but not browned.
  3. Step 3: Add the shrimp in a single layer, stir-fry for 2 minutes until they turn pink and curl tightly.
  4. Step 4: Pour in 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1/2 tsp sugar. Toss everything together for 1 minute until the shrimp are evenly coated and the sauce is slightly reduced.
  5. Step 5: Sprinkle 2 sliced scallions and 1/8 tsp white pepper, stir briefly, then remove from heat and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Wok-Seared Cantonese Shrimp with Ginger and Garlic take to make?

Total time is about 16 minutes (10 min prep + 6 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 Wok-Seared Cantonese Shrimp with Ginger and Garlic?

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 Wok-Seared Cantonese Shrimp with Ginger and 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 Wok-Seared Cantonese Shrimp with Ginger and 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 Wok-Seared Cantonese Shrimp with Ginger and 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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