Wok-Tossed Shrimp with Garlic and Scallion Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp flash-cooked in hot wok with fragrant garlic and scallion oil, delivering a delicate balance of savory and aromatic flavors. This Chinese-inspired seafood recipe, ready in about 15 minutes, pairs large shrimp, peeled and deveined, garlic cloves, thinly sliced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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 4 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a wok over medium heat. Add 4 thinly sliced garlic cloves and the white parts of 3 scallions, cooking gently for 2 minutes until fragrant and golden without burning.
  2. Step 2: Increase heat to high and add 1 lb peeled and deveined large shrimp to the wok. Stir-fry rapidly for 2 minutes until the shrimp start turning pink.
  3. Step 3: Add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1/4 tsp white pepper, and 1/2 tsp salt. Toss everything for another minute until shrimp are opaque and coated in the aromatic scallion-garlic oil.
  4. Step 4: Remove from heat and garnish with the green parts of the scallions before serving with steamed jasmine rice or noodles.

Frequently asked questions

How long does Wok-Tossed Shrimp with Garlic and Scallion Oil 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 Wok-Tossed Shrimp with Garlic and Scallion Oil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Wok-Tossed Shrimp with Garlic and Scallion Oil?

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-Tossed Shrimp with Garlic and Scallion Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Tossed Shrimp with Garlic and Scallion Oil?

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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