This post may contain affiliate links. Please read my privacy policy.
This Chinese Garlic Shrimp is one of my favorite way to cook shrimp. This easy stir fry is ready in under 15 minutes—perfect for busy weeknights. Juicy shrimp are stir fried with fragrant garlic and savory soy sauce. Serve it with rice or veggies for a quick, satisfying meal!
Best Chinese Shrimp Recipe
I love shrimp, and shrimp stir-fries are my go-to when I need something quick, easy, and packed with flavor. This Chinese Garlic Shrimp is one of my favorites—juicy shrimp stir-fried with fragrant garlic and a savory soy-based seasoning. Best of all, it’s ready in under 15 minutes!
If you’re looking for an easy shrimp recipe, this garlic soy sauce shrimp stir-fry is a must-try. Many of my friends who have tried my recipe are hooked and have asked for it. Made with simple ingredients, it has a robust, bold, and complex flavor. Serve it with steamed rice or your favorite veggies for a simple, satisfying meal. Be sure to check out my tips below to get the best flavor and perfectly cooked shrimp with soy sauce and garlic every time! Once you try it, you’ll want to make it again and again!
If you’re craving more shrimp recipes, don’t miss my Cashew Shrimp, Shrimp and Broccoli, and Sweet And Sour Shrimp—all just as easy and delicious!
Why You Should Try This Recipe
- Quick and easy. This garlic soy sauce shrimp stir fry is the perfect solution for busy weeknights when you want a tasty meal without all the fuss.
- Bold, garlicky flavor and perfectly cooked shrimp. Juicy shrimp are stir-fried with fragrant garlic and a savory soy sauce for a simple yet irresistible dish. Follow my tips below for shrimp that stay plump, tender, and packed with garlicky, umami-rich goodness.
- Better than takeout. Fresh ingredients, no extra oil or MSG, and packed with incredible flavor. Quick, easy, and so good, you’ll skip takeout for this!
Ingredients You’ll Need
- Shrimp – If you’re using frozen shrimp, thaw them fully and pat them dry so they cook up nice and juicy—no excess water to make the stir-fry soggy.
- Oil – Use vegetable oil or canola oil.
- Garlic
- Soy sauce
- Shaoxing wine – If you don’t have Shaoxing wine, swap it with Chinese rice wine or dry sherry.
- Water
- Sugar
- Ground white pepper
- Scallion – I used scallions, but if you prefer, chives work too.
Check out the recipe card below for the full ingredient details.
Shopping Guide: I love buying frozen shrimp at Target. I always pick up a few bags of shelled, deveined, and tail-on shrimp. Whenever I’m craving shrimp, I simply thaw them at room temperature, give them a quick rinse, and they’re ready to cook.
How To Make Chinese Garlic Shrimp
First, give the shrimp a quick rinse under cold water, then pat them dry with paper towels—this helps them cook up nice and juicy. Set them aside for now!
Next, heat up your wok or skillet over medium-high heat and add the oil. Once it’s hot, toss in the garlic and stir-fry until it’s fragrant and lightly golden. Add the shrimp, give them a quick stir—about 10 seconds—then pour in the soy sauce, Shaoxing wine, water, sugar, and white pepper.
Keep stir-frying and flipping the shrimp until they’re cooked through—should take about 1–2 minutes. If the pan looks too dry, just splash in a little water to keep things moving. Once the shrimp are plump and opaque, toss in the scallions, give everything a quick stir, and that’s it! Serve it up right away with some steamed rice.
Secrets To Perfect Chinese Garlic Shrimp
- Watch the garlic! Burnt garlic turns bitter fast, and that’s not what we want. Keep the heat in check and stir it around.
- Master stir frying technique! Let the shrimp sit for a few seconds so they get that nice, lightly charred edge before flipping. It makes a difference.
- Shrimp cook fast, so medium-high heat is your best friend. If the heat’s too low, they’ll turn rubbery before soaking up all that garlicky, savory goodness.
- Don’t skip the sugar! That tiny pinch balances the salty, umami flavors and gives you that bold and complex taste.
Frequently Asked Questions
You can! Thinly sliced chicken works well, but it’ll need a few extra minutes to cook through.
I don’t recommend adding vegetables to this dish, as they can dilute the flavor of the shrimp. However, you can serve vegetables as a side dish. Check out my menu pairing guide below for ideas.
Yes, but cook in batches if needed. Overcrowding the pan can make the shrimp steam instead of stir-fry, so give them space to cook evenly.
Shrimp is always best fresh, but if you have leftovers, keep them in an airtight container in the fridge and finish them within a day. When reheating, use low heat and a quick stir in the pan—just enough to warm them up without making them tough.
This recipe is only 275 calories per serving.
What To Serve With This Recipe
For homey and healthy Chinese dinner at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chinese Garlic Shrimp
Ingredients
- 10 oz (300 g) peeled, shelled, deveined and tail-on shrimp
- 2 tablespoons oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or Chinese rice wine
- 2 tablespoons water
- 1 pinch sugar, or to taste
- 3 dashes ground white pepper
- 1 stalk scallion, cut into rings
Instructions
- Rinse the shrimp with cold water and pat them dry with paper towels. Set them aside.
- Heat a wok or skillet over medium-high heat and add the oil. Once hot, add the garlic and stir-fry until fragrant and slightly browned. Add the shrimp and stir-fry back and forth for about 10 seconds before adding the soy sauce, Shaoxing wine, water, sugar, and ground white pepper.
- Keep cooking, stir frying and flipping the shrimp until both sides are cooked, about 1-2 minutes. If the wok or skillet becomes too dry, add a bit of water to continue cooking. As soon as the shrimps are cooked through, add the scallions, stir to combine, dish out and serve immediately with steamed rice.
Notes
- Watch the garlic! Burnt garlic turns bitter fast, and that’s not what we want. Keep the heat in check and stir it around.
- Master stir frying technique! Let the shrimp sit for a few seconds so they get that nice, lightly charred edge before flipping. It makes a difference.
- Shrimp cook fast, so medium-high heat is your best friend. If the heat’s too low, they’ll turn rubbery before soaking up all that garlicky, savory goodness.
- Don’t skip the sugar! That tiny pinch balances the salty, umami flavors and gives you that bold and complex taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
