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Snap-Crisp Cantonese Ginger Scallion Shrimp

Snap-Crisp Cantonese Ginger Scallion Shrimp

Dinner
Prep Time
30min
Cook Time
10min
Servings
4
Calories
210
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Chef's Note

Rinsing the shrimp thoroughly after the 15-minute brine is the key to this recipe. It removes any soapy taste from the baking soda while leaving the altered, moisture-retaining protein structure intact. This yields that signature Cantonese 'shuang' (snappy) texture!

Tags
shrimp
seafood
budget-friendly
cantonese
stir-fry
quick-meals
asian-inspired
dinner
Ingredients

  • 1 lb Frozen shrimp (16-20 count, peeled and deveined, thawed)

  • 1 tsp Kosher salt

  • 1/4 tsp Baking soda

  • 2 tbsp Fresh ginger (peeled and cut into thin matchsticks)

  • 1 bunch Scallions (cut into 2-inch pieces, white and green parts separated)

  • 3 cloves Garlic (thinly sliced)

  • 1 tbsp Shaoxing rice wine (or dry sherry)

  • 1 tbsp Light soy sauce

  • 1/2 tsp Sugar

  • 1/4 cup Chicken broth

  • 1 tsp Cornstarch

  • 2 tbsp High-heat cooking oil (such as canola or peanut oil)

  • 1 tsp Toasted sesame oil

Instructions
  • 1

    Thoroughly pat the thawed shrimp dry with paper towels to remove surface moisture.

  • 2

    In a medium bowl, toss the shrimp with the kosher salt and baking soda until evenly coated. Let the shrimp rest at room temperature for 15 minutes to allow the alkaline brine to alter the protein structure.

  • 3

    While the shrimp is brining, whisk together the Shaoxing rice wine, light soy sauce, sugar, chicken broth, and cornstarch in a small bowl to create the stir-fry sauce. Set aside.

  • 4

    After 15 minutes, transfer the shrimp to a colander and rinse thoroughly under cold running water for 30 seconds to wash away excess salt and baking soda. Pat the shrimp completely dry once more with paper towels.

  • 5

    Heat the cooking oil in a wok or large skillet over high heat until shimmering.

  • 6

    Add the julienned ginger, garlic slices, and the white parts of the scallions to the pan. Stir-fry rapidly for 30 seconds until highly fragrant.

  • 7

    Add the dried shrimp to the pan in a single layer. Let them sear undisturbed for 1 minute to develop a light, crisp exterior, then toss and stir-fry for an additional minute.

  • 8

    Pour the whisked sauce mixture into the pan along with the green scallion segments. Stir-fry constantly for 1 to 2 minutes, allowing the sauce to bubble, thicken, and glaze the shrimp.

  • 9

    Remove the pan from the heat, drizzle with the toasted sesame oil, toss one final time, and serve immediately over hot steamed jasmine rice.

Nutrition Information (per serving)
210
Calories
24g
Protein
5g
Carbs
9g
Fat
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