Pan-fried soy sauce shrimp
Pan-fried soy sauce shrimp is a simple but flavorful dish that highlights the natural sweetness of shrimp while coating it in a savory, slightly caramelized soy sauce glaze.Here’s the basic idea:Shrimp (usually whole or peeled) are briefly marinated or seasoned with soy sauce, sometimes a touch of sugar, garlic, and maybe a bit of ginger or chili.They’re then pan-fried in a hot skillet with oil until the shells (or surface) turn crisp and the sauce reduces into a sticky, glossy coating.The result is shrimp that’s juicy inside and rich with umami and a hint of sweetness on the outside.It’s a dish often found in Chinese, Taiwanese, and Southeast Asian home cooking—quick to make yet incredibly satisfying.
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Ingredients
- 1 lb large shrimp cleaned, (tails on or off as you like)
- 2 tbsp soy sauce (light soy sauce preferred)
- 1 tbsp oyster sauce (optional but adds depth)
- 1 tsp sugar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 small piece ginger minced, (about 1 tsp)
- 1 fresh chili or chili flakes, (optional, for heat)
- 2 tbsp cooking oil (vegetable or peanut oil)
- 1 tbsp water (to help form a glaze)
- Green onions or sesame seeds, for garnish)
Instructions
Instructions
- Rinse and pat the shrimp dry—this helps them sear nicely instead of steaming.
- In a small bowl, mix soy sauce, oyster sauce, sugar, sesame oil, and water. Stir until the sugar dissolves.
- Place a large skillet or wok over medium-high heat. Add the cooking oil. Once the oil is hot, add garlic, ginger, and chili. Stir quickly for about 10–15 seconds, just until fragrant.
- Add the shrimp in a single layer. Sear for about 1–2 minutes per side, until they start to turn pink and slightly crisp at the edges.
- Pour the soy sauce mixture into the pan. Toss the shrimp so they’re evenly coated. Let the sauce bubble for about a minute—it will thicken and glaze the shrimp beautifully.
- Once the shrimp are glossy and cooked through, remove from heat. Garnish with sliced green onions or sesame seeds.
Don’t overcook—the shrimp should be just firm and juicy.
Add a squeeze of lime or lemon for extra brightness if you like.
A little butter stirred in at the end makes the sauce extra silky.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 171kcal (9%)Carbohydrates: 5g (2%)Protein: 17g (34%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 143mg (48%)Sodium: 1269mg (55%)Potassium: 199mg (6%)Fiber: 0.3g (1%)Sugar: 2g (2%)Vitamin A: 311IU (6%)Vitamin C: 17mg (21%)Calcium: 69mg (7%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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