Easy Scallion and Ginger Shrimp Stir Fry

This scallion and ginger shrimp dish is one of our favorite ways to prepare shrimp, and seafood in general. The combination of scallion and ginger in a hot wok really can’t be beat. Make sure your heat is pretty high for this one; that’s how you get the great seared flavor we’re looking for.

Recipe Instructions

Clean the shrimp and allow to defrost, if using frozen. Pat the shrimp dry and set aside on a plate. Then wash and julienne the scallions and set them aside, along with the sliced ginger and dried chili pepper.

Heat a pan or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and saute for 15 seconds over high heat.

Add the shrimp quickly but carefully to the pan, and try to add it in one layer. You should be getting a real good sizzle right now since the pan is so hot. Add scallions and chili (if using), and stir/saute.

Add the Shaoxing wine and cover immediately, keeping the heat on high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the salt, white pepper, and soy sauce. Give it another quick stir and plate it up.

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4.67 from 3 votes

Easy Scallion and Ginger Shrimp Stir Fry

This ginger scallion shrimp is one of our favorite ways to cook shrimp, and seafood in general. The combination of scallion and ginger shrimp in a hot wok really can't be beat.

by: Bill

Course:Fish and Seafood

Cuisine:Chinese

serves: 2

Prep: 10 minutes

Cook: 5 minutes

Total: 15 minutes

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Ingredients

• ▢ 12 shrimp (peeled and deveined)
• ▢ 2 scallions
• ▢ a 2-inch piece of ginger (thinly sliced)
• ▢ 1 dried chili pepper (sliced, optional)
• ▢ 2 tablespoons oil
• ▢ 1/4 teaspoon ground white pepper
• ▢ 1/8 teaspoon salt
• ▢ 1 tablespoon shaoxing wine
• ▢ 1 teaspoon soy sauce

Instructions

• Clean the shrimp and allow to defrost if using frozen. Pat the shrimp dry and set aside on a plate. Then wash and julienne the scallions and set them aside, along with the sliced ginger and chili.
• Heat a pan or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and saute for 15 seconds over high heat.
• Add the shrimp quickly but carefully to the pan, and try to add it in one layer. You should be getting a real good sizzle right now since the pan is so hot. Add scallions and chili (if using), and stir/saute.
• Add the shaoxing wine and cover immediately, keeping the heat on high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the salt, white pepper and soy sauce. Give it another quick stir and plate it up.

nutrition facts

Calories: 179kcal (9%) Carbohydrates: 2g (1%) Protein: 8g (16%) Fat: 15g (23%) Saturated Fat: 1g (5%) Cholesterol: 91mg (30%) Sodium: 595mg (25%) Potassium: 62mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 185IU (4%) Vitamin C: 3.7mg (4%) Calcium: 61mg (6%) Iron: 0.9mg (5%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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