Stir-Fried Shrimp 🍤🔥 Hot, Fast, and Packed With Umami

ByKarl S

— Shrimp That Doesn’t Miss

Stir-Fried Shrimp is all about high heat, lightning speed, and a sauce that clings. Tender shrimp flash-seared with garlic, scallions, and a savory glaze — ready in minutes and perfect for rice, noodles, lettuce wraps, or straight from the pan.

Ingredients (Serves 2–3)

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp neutral oil (peanut, avocado, or canola)
  • 2–3 garlic cloves, minced
  • 2 scallions, sliced (whites + greens separated)
  • 1 tsp grated fresh ginger (optional but ideal)
  • Pinch of red pepper flakes or sliced fresh chili

Stir-Fry Sauce

  • 1½ tbsp soy sauce
  • 1 tbsp oyster sauce (or hoisin for sweeter profile)
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water
  • Optional: 1 tsp rice vinegar or lime juice for brightness

Instructions

Step 1: Prep Everything

  1. Pat shrimp dry.
  2. Mix all sauce ingredients in a small bowl and keep near the stove.
  3. Have garlic, ginger, and scallions ready — this moves fast.

Step 2: Stir-Fry

  1. Heat oil in a wok or large skillet over high heat until shimmering.
  2. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and seared. Remove and set aside.
  3. Add garlic, ginger, scallion whites, and chili to the hot pan. Stir-fry 30 seconds.

Step 3: Sauce & Finish

  1. Return shrimp to pan, pour in sauce, and toss to coat.
  2. Cook for 30–60 seconds, until sauce thickens and shrimp are glazed.
  3. Remove from heat, top with scallion greens and sesame seeds if desired.

Flavor Variations

  • Honey Garlic Shrimp – Add 1 tbsp honey to the sauce
  • Spicy Sichuan Style – Use chili oil + a pinch of ground Sichuan pepper
  • Tamarind-Lime – Swap soy for fish sauce + a squeeze of lime + 1 tsp tamarind paste
  • Black Pepper Shrimp – Add 1 tsp coarse black pepper and extra garlic

Serving Ideas

  • Over jasmine or coconut rice
  • Tossed into lo mein or rice noodles
  • In lettuce cups with quick pickles
  • As a topping for fried rice
  • Bowl-style with veggies and chili crisp

Pro Tips

  • Shrimp cook fast — pull them out the second they’re opaque
  • Cornstarch thickens the sauce and gives that glossy finish
  • Use dry shrimp and hot oil to get a real sear
  • Double the sauce if serving over noodles or rice

Final Thoughts

Stir-Fried Shrimp is your weeknight weapon — quick, bold, and endlessly flexible. It’s garlic, heat, and umami in every bite, and it plays just as well in bowls as it does on its own.

Sear hard. Sauce fast. Eat now. 🍤🔥🍚

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