This post may contain affiliate links. Please read my privacy policy.
This Chinese steamed shrimp is light, juicy, and full of delicate flavor. Fresh shrimp are steamed with ginger, scallions, and a savory soy-based sauce for a simple, healthy seafood dish that’s ready in just 20 minutes.
Cantonese Steamed Shrimp With Ginger And Scallions
I love seafood, and this Cantonese steamed shrimp with ginger and scallions is one of my favorite quick dishes to make at home. It’s simple, fresh, and really lets the natural sweetness of the shrimp shine. You only need a few ingredients: ginger, scallions, and my Steamed Fish Sauce, but the result tastes like something straight out of a Cantonese restaurant.
What I enjoy most are the clean, delicate flavors. The shrimp turn perfectly tender and juicy after just a few minutes of steaming, while the ginger adds warmth and aroma. The scallions bring that final pop of freshness, making it the kind of dish that feels special but takes almost no effort. If you enjoy easy Chinese seafood recipes, this steamed shrimp is a great one to start with. It’s healthy, naturally low in fat, and goes beautifully with steamed rice or a simple side of vegetables.
You can also check out some of my other steamed favorites like Chinese Steamed Fish, Steamed Pork Ribs, and Chinese Steamed Eggs.
Add This To Your Seafood Lineup
- Light, fresh, and full of that natural ocean sweetness. The shrimp are steamed just right, tender, juicy, and soaking up all the gingery aroma.
- Simple ingredients, big flavor. A drizzle of soy sauce, a touch of sesame oil, and a handful of scallions are all you need to make this taste restaurant-worthy.
- Healthy comfort food. No frying, no heavy sauces, just clean, delicate flavors that pair perfectly with a bowl of steamed rice.
- Quick and easy. From prep to plate in just 20 minutes, it’s one of those dishes that feels fancy but barely takes any effort.
Ingredients You’ll Need
- Shrimp
- Ginger
- Steamed Fish Sauce
Check out the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Why I Use Large Shrimp (Or Tiger Prawns)
I like using large shrimp or tiger prawns because they stay juicy and plump after steaming. The shells help lock in moisture, so every bite turns out tender and naturally sweet. Smaller shrimp can overcook too fast, so go for larger ones if you can.
Pro Tip #2: Why Ginger Matters
Fresh ginger makes a huge difference here. It helps get rid of any seafood smell and gives the shrimp that warm, clean aroma that makes Cantonese steamed dishes so comforting. Plus, it lightly infuses the shrimp as they steam.
Pro Tip #3: My Steamed Fish Sauce Recipe
This is my own version of the classic Cantonese steamed fish sauce. It’s light, savory, and slightly sweet, the perfect balance to bring out the natural sweetness of the shrimp. I drizzle it on at the end so everything stays glossy and flavorful, just like the ones you’d get at a restaurant.
Pro Tip #4: Add Scallions At The End For Freshness
I always add the scallions after steaming so they stay bright, crisp, and fragrant. The heat from the shrimp softens them just enough without turning them soggy, adding a nice pop of color and freshness to the dish.
How To Make Chinese Steamed Shrimp
Start by giving the shrimp a quick clean so they’re fresh and ready to cook. It’s super easy once you know how.
Pro Tip: If you’re not sure where to start, check out my How To Clean Shrimp guide. I walk you through it step-by-step so your shrimp turn out perfectly prepped every time.
In a small bowl, mix all the Steamed Fish Sauce ingredients together until everything’s well combined.
Arrange the cleaned shrimp in a single layer on a heatproof plate so they cook evenly. Then sprinkle half of the ginger strips on top to give them that fresh, aromatic flavor while steaming.
Place the plate in your steamer and steam over high heat for about 5 minutes, or until the shrimp turn bright red and look cooked through. It doesn’t take long, so keep an eye on them to make sure they stay tender and juicy.
Once the shrimp are done, carefully pour out the steaming liquid from the plate. Then pour over the sauce, add the rest of the ginger strips, and finish with a sprinkle of fresh scallions on top. It smells amazing right away!
Sidenote: Discard the cloudy steaming liquid, as it would compromise the overall balance of the sauce and alter its intended flavor.
Other Ways To Steam
I usually use a metal steamer for this recipe, but you can totally make it work with what you have at home. The goal is just to get that gentle, even steam so the shrimp cook perfectly tender every time.
Wok Method: If you don’t have a steamer, use a wok. Place a heatproof rack inside, add a bit of water, and bring it to a boil. Set your plate of shrimp on the rack, cover, and steam like usual.
Pot And Plate Method: You can also use a large pot. Place an inverted heatproof bowl or a trivet inside, pour in some water, and rest the plate of shrimp on top. Cover it up and steam until the shrimp turn red and are cooked through.
Frequently Asked Questions
Yes. Just make sure to thaw the shrimp completely and pat them dry before steaming. This helps them cook evenly and soak up all that delicious sauce.
Yes, you can mix it a few hours in advance and keep it covered in the fridge. Just give it a quick stir before using.
Yes, but make sure not to overcrowd the plate. If you’re making a larger batch, steam the shrimp in batches so they cook evenly and stay juicy.
Steamed shrimp taste best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently by steaming for a minute or two, just until warmed through.
This recipe is 93 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, 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 Shrimp Recipes You Might Like
Chinese Steamed Shrimp
Ingredients
- 6 large shrimp, or tiger prawns (about 250-300 g or 9-10.5 oz)
- 2 inch ginger, peeled, cut into thin strips
- 3 tablespoons Steamed Fish Sauce
- 1 stalk scallion, cut into rings
Instructions
- Clean the shrimp.
- In a small bowl, mix all the Steamed Fish Sauce ingredients together.
- Place the cleaned shrimp in a single layer on a heatproof plate. Top with half of the ginger strips.
- Set the plate inside your steamer and steam over high heat until the shrimp turn red and are cooked through, about 5 minutes.
- Drain the liquid from the plate, then top the shrimp with the remaining ginger strips, sauce, and scallions.
Video
Notes
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 2/3 tablespoon water
- 1/4 teaspoon sesame oil
- a dash of white pepper
- a pinch of sugar
- 1 teaspoon oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
