Scallion Dry-Fried Shrimp

If you’re looking for a quick, restaurant-worthy Chinese weeknight dinner that tastes way fancier than it is to make, let me introduce you to scallion dry-fried shrimp. I first had this dish at a tiny hole-in-the-wall dim sum spot near my apartment, and I’ve been obsessed ever since. The best part? It’s actually super simple to pull off at home, even if you’re a total beginner in the kitchen.

Why This Scallion Dry-Fried Shrimp Recipe Slaps

Let’s talk about what makes this dish so good first, okay? First off, it’s all about that deep, savory, aromatic flavor from lots of scallions and a quick dry-fry. Unlike boiled or steamed shrimp, this method gives the shells a crispy, slightly caramelized edge that you can totally eat (no peeling required if you don’t want to!) and the meat stays juicy and tender inside.

Another thing I love? The recipe uses organic camellia oil instead of regular vegetable oil. Yeah, I know, regular oil works fine, but organic camellia oil has such a rich, nutty, slightly floral flavor that takes this dish from “good” to “holy cow, where did you get this?” levels. And here’s a fun fact: camellia oil has zero cholesterol, so you don’t have to feel guilty about using a bit more oil than you would for a stir-fry—trust me, it’s worth it.

Plus, scallions aren’t just for flavor here! They’re a classic Chinese pantry staple that does double duty: they make everything smell amazing, and they’re actually super good for you too. Scallions have natural antibacterial and antiviral properties, plus they help boost your appetite and settle your stomach. Perfect for when you’re feeling a little under the weather or just need a pick-me-up meal.

Full Ingredients for Scallion Dry-Fried Shrimp

Before we dive in, let’s list out everything you’ll need. Don’t skip the extra scallions—this dish lives and dies by that bright, fresh oniony flavor!

• 250g fresh shrimp (shell-on is best for that crispy texture, but you can use peeled if you prefer)
• 1 large bunch of scallions (about 1 cup total, separated into white and green parts)
• 10g fresh ginger (sliced or minced, whatever’s easier for you)
• 2 tablespoons organic camellia oil (or high-smoke-point neutral oil like peanut oil if you can’t find camellia)
• 1 tablespoon Chinese cooking wine (or dry sherry if you don’t have Chinese wine on hand)
• 1 gram fine sea salt (start with less if your shrimp is already salty!)
• 1 tablespoon abalone sauce (this is the secret umami bomb—don’t skip it!)
• 2 tablespoons hot sauce stir-fry sauce (or regular oyster sauce works too, if you don’t have this specific blend)

Step-by-Step Tutorial for Perfect Dry-Fried Shrimp

Alright, let’s get cooking! This whole process takes less than 15 minutes, so make sure all your ingredients are prepped and ready to go before you turn on the stove.

1. First, get all your ingredients prepped. Separate the white and light green parts of the scallions from the dark green tops. Slice the white parts into 2-inch pieces, and chop the green parts into smaller garnish-sized pieces. Peel and slice your ginger into thin rounds or mince it, whatever you prefer. If you’re using shell-on shrimp, give them a quick rinse under cold water and pat them completely dry with paper towels—dry shrimp is key for getting that crispy fry, no soggy mess here!

2. Pat your shrimp completely dry. I cannot stress this enough: if your shrimp has any excess water on them, they’ll steam instead of fry, and you’ll end up with rubbery shrimp and a greasy pan. Set them aside on a clean paper towel while you prep the rest of the ingredients.

3. Grab a wok or a large deep skillet. Pour in your organic camellia oil and heat it over medium-high heat. You’ll know the oil is ready when it shimmers slightly and a tiny piece of scallion white tossed in sizzles right away. Don’t let the oil get too hot, though—you don’t want it to smoke and burn everything!

4. Add your ginger and the scallion white parts to the hot oil. Stir them around for 30 seconds or so until they start to smell fragrant and the edges turn a light golden brown. This is where all that amazing aroma starts to build, so don’t walk away from the stove right now!

5. Toss your dried shrimp into the wok all at once. Don’t crowd the pan if you’re using a small skillet—if your shrimp is stacked on top of each other, they’ll steam instead of fry. If you have a lot of shrimp, split them into two batches, but most standard woks can handle 250g no problem.

6. Stir-fry the shrimp vigorously for 2-3 minutes until they turn pink all over and their shells start to curl up slightly and turn golden. You’ll see little bits of caramelization forming on the shells—that’s exactly the crispy texture we’re going for!

7. Pour in the abalone sauce and stir everything together so every single shrimp gets coated in that savory, umami-rich sauce. Let it cook for another minute to let the flavors meld together.

8. Sprinkle in the sea salt and give everything a quick stir to distribute it evenly. Remember, abalone sauce and stir-fry sauce already have some salt in them, so start with a little and taste as you go—you don’t want to over-salt it!

9. Pop a lid on the wok and let the shrimp cook for 2 minutes. This will steam the shrimp through completely so the meat inside is juicy and tender, without overcooking them. Don’t walk away here—you don’t want to burn the scallions at the bottom!

10. Remove the lid and pour in the Chinese cooking wine. The alcohol will cook off quickly, leaving behind a bright, clean flavor that cuts through the richness of the oil and sauce. Stir it around for 30 seconds to let it evaporate.

11. Add the hot stir-fry sauce (or oyster sauce, if that’s what you’re using) and toss everything together one more time to make sure every shrimp is coated evenly.

12. Finally, toss in the chopped green scallion tops. Stir them around for just 10-15 seconds until they start to wilt and turn bright green—you want them to stay crisp and fresh, not soggy and brown!

13. Turn off the heat, transfer everything to a serving plate, and dig in right away! This dish tastes best when it’s hot and crispy, so don’t let it sit around for too long before eating.

Pro Tips to Make This Recipe Even Better

• If you don’t have shell-on shrimp, that’s totally okay! Peeled shrimp will work, just keep an eye on them while they fry so they don’t get rubbery.
• Can’t find organic camellia oil? No stress—peanut oil, sesame oil, or even high-quality olive oil will work just fine. Just avoid low-smoke-point oils like extra virgin olive oil, since they’ll burn easily.
• If you want to make this dish extra spicy, toss in a pinch of red pepper flakes along with the ginger and scallion whites.
• For an even more authentic touch, use a traditional Chinese wok over a gas stove— the high heat gives the best crispy texture. But a regular skillet works perfectly too!
• Don’t skip patting the shrimp dry! This is the number one mistake home cooks make when frying shrimp—excess water makes the oil splatter and ruins the crispy texture.

What to Serve With Scallion Dry-Fried Shrimp

This dish is so versatile! I love serving it with a big bowl of steamed jasmine rice to soak up all that delicious sauce and leftover scallions. You can also pair it with stir-fried bok choy or broccoli for a quick, balanced weeknight meal. If you’re hosting a dinner party, this shrimp dish pairs perfectly with dumplings, hot and sour soup, or any other classic Chinese appetizer.

Honestly, this is one of those recipes that I make at least once a week because it’s so easy, so flavorful, and everyone in my family goes crazy for it. My kid even loves eating the crispy shrimp shells right off the plate—no peeling required! Give this scallion dry-fried shrimp recipe a try next time you need a quick, impressive dinner, and I promise you won’t be disappointed.