Simple Stir-Fried Shrimp

Take care not to overcook the shrimp or they will be tough. You may splash the shrimp with Chinese rice wine instead of soy sauce if you prefer.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 lb. medium shrimp, shelled, deveined
  • ½ tsp. salt
  • 2 tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 2 slices ginger
  • 1 Tbsp. soy sauce
  • 2 tsp. granulated sugar


  • Place the shrimp in a large bowl and stir in salt and cornstarch. Let shrimp sit for at least 5 minutes.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add oil. When oil is hot, add sliced ginger. Let brown for 2–3 minutes, and then remove. (This is to flavor the oil.)
  • Add shrimp. Stir-fry, stirring and moving the shrimp around the pan until the shrimp turns pink and begins to curl. Stir in soy sauce and sugar while stir-frying. Plate and serve hot.