Ginger Scallion Flash Fried Shrimp

If you’re ever in the mood for a dish that is lightning-fast, incredibly simple, and packed with pure, unadulterated flavor, you have come to the right place. This stir-fried shrimp recipe is a true testament to the idea that delicious food doesn’t need to be complicated. Ready in about 10 minutes from start to finish, it’s a perfect weeknight meal hero. The technique is a classic, quick stir-fry, making it an excellent entry point for anyone new to wok cooking. The flavor profile is a beautiful dance of savory and fresh—the natural sweetness of the shrimp is the star, elevated by a warm, aromatic kick from ginger and a fresh bite from scallions. It’s an effortlessly elegant dish that will make you feel like a master chef in your own kitchen.

To bring this delightful dish to life, you’ll only need a handful of fresh ingredients. The beauty of this recipe is its simplicity, so try to get the best quality shrimp you can find—it will make all the difference. Here’s what you’ll need:

• Small Shrimp: 250g (about 1/2 pound). Traditionally, this recipe uses small, shell-on river shrimp, which are incredibly sweet. If you can’t find them, don’t worry! Small salad shrimp, rock shrimp, or even standard raw prawns (peeled and deveined) will work beautifully. If using larger prawns, you might want to cut them into smaller, bite-sized pieces for quicker cooking.
• Scallions: 2 to 3 stalks, finely chopped. Also known as green onions, these provide a fresh, mild onion flavor.
• Fresh Ginger: A 1-inch piece, peeled and thinly sliced or minced.
• Salt: a generous pinch, or to taste.
• Chinese Cooking Wine: 1 tablespoon. This is often called “Huangjiu” (yellow wine) or, more specifically, Shaoxing wine. It’s a key ingredient in many stir-fries, used to remove any fishiness from seafood and add a complex, fragrant aroma. A great, easy-to-find substitute is dry sherry. In a pinch, Japanese sake or even a dry white wine will also work. For an alcohol-free version, use chicken broth with a tiny splash of rice vinegar.
• Cooking Oil: 1 to 2 tablespoons of a neutral oil with a high smoke point, like canola, grapeseed, or avocado oil.

This recipe comes together very quickly, so it’s best to have all your ingredients prepped and ready to go before you even think about turning on the stove. This French concept, “mise en place” (everything in its place), is the secret to a stress-free stir-fry.

1. First, prepare your shrimp. Wash them thoroughly under cold water and then, most importantly, drain them extremely well. Pat them dry with paper towels to remove any excess moisture. This is the key to getting a perfect sear instead of just steaming the shrimp in the pan. As they drain, finely chop your scallions and thinly slice your ginger.

2. Place a wok or a large, heavy-bottomed skillet over medium-high heat. Add your cooking oil. You’ll know the oil is ready when it shimmers slightly. Add the sliced ginger and chopped scallions to the hot oil. Stir-fry for about 30 seconds until they become incredibly fragrant. Your kitchen will start to smell amazing!

3. Turn the heat up to high and immediately add the well-drained shrimp to the pan.

4. Stir-fry continuously, tossing the shrimp to ensure they cook evenly. This should only take 2 to 3 minutes. You’re looking for the shrimp to turn from translucent grey to a beautiful pink and opaque color. Any lingering water in the pan should evaporate, and you should hear a constant, satisfying sizzle.

5. As soon as the shrimp are cooked through, sprinkle them with salt. Then, pour the Chinese cooking wine (or your substitute) around the hot edges of the pan, not directly onto the shrimp. It will sizzle dramatically and create a fragrant steam. Give everything one last, quick toss for about 15-20 seconds to coat the shrimp in the savory glaze.

6. Immediately remove the pan from the heat. Transfer the shrimp to a serving plate and enjoy right away for the best taste and texture. They look and taste fantastic served simply as they are, perhaps with a side of steamed rice.

The first time I made this dish, I was genuinely shocked at how something so simple could be so satisfying. The shrimp come out succulent and tender, bursting with their natural sweet flavor. The ginger provides a gentle, clean warmth that cuts through the richness, while the scallions add a pop of freshness. It’s a dish that feels both light and incredibly flavorful. It has become my go-to recipe for when I need a delicious meal on the table fast. I truly hope you give this a try; it’s a perfect example of how a few quality ingredients, handled simply, can create something truly special. Let me know in the comments how it turns out for you or if you have any favorite quick shrimp recipes to share