Hey foodies! If you’re on the hunt for a showstopping Chinese seafood dish that’s both easy to make and packed with flavor, look no further than this Scallion Dry-Fried Shrimp recipe. I’ve been obsessed with this dish lately—there’s just something about the crispy-sweet shrimp, fragrant scallions, and that perfect balance of umami and a hint of heat. Plus, it’s surprisingly simple to whip up, even if you’re not a kitchen pro. Let me walk you through how to make it!
This is what the finished Scallion Dry-Fried Shrimp looks like—golden, crispy, and ready to devour!
Why This Scallion Dry-Fried Shrimp Recipe Works
First off, the flavors are next-level. The shrimp gets crispy on the outside but stays tender inside, thanks to a quick stir-fry and just enough heat. The scallions add a fresh, herby aroma that cuts through the richness, while the tea oil keeps it light (and healthy, since it’s cholesterol-free!).
And here’s the best part: it’s super versatile. Whether you’re hosting a dinner party or just craving something fancy for yourself, this dish is impressive but not complicated. You don’t need a fancy wok or years of cooking experience—just a little patience and the right ingredients. Trust me, once you nail this, you’ll be making it weekly!
Also, the ingredients are easy to find. Most Asian grocery stores stock fresh shrimp and abalone sauce, and you can substitute organic tea oil with regular high-smoke point oil if needed (though the tea oil does make it taste a bit more gourmet). Scallions are a staple in Chinese kitchens, so you probably have them on hand already!
Ingredients You’ll Need
Let’s list out everything you need to make this magic happen. Remember, measurements are approximate—adjust to taste!
- Fresh shrimp (250g): Look for plump, pink shrimp with clear shells. If they’re frozen, thaw them first and pat dry with paper towels—moisture is the enemy of crispy stir-fries!
- Scallions (1 bowl): Use a whole bunch, separating the white and green parts. The white ends are great for the initial sauté, while the green tops add a bright, fresh flavor at the end.
- Ginger (10g, about 1-inch piece): Thinly slice or mince it for maximum flavor. Ginger adds a nice zing to balance the richness of the dish.
- Organic tea oil (2 tbsp): Light and nutty, this oil is perfect for stir-frying. It’s cholesterol-free, so you can enjoy the dish without guilt!
- Cooking wine (1 tbsp): Shaoxing wine works best, but dry sherry or white wine are good substitutes. It tenderizes the shrimp and adds a subtle depth.
- Salt (1g, a small pinch): Just a pinch to enhance the natural sweetness of the shrimp. Don’t overdo it!
- Abalone sauce (1 tbsp): This is what gives the dish that umami boost. It adds a rich, savory flavor that makes every bite unforgettable.
- Hot stir-fry seasoning (2 tbsp): Adds a hint of spiciness and extra savory kick. If you can’t find it, substitute with soy sauce or a pinch of chili flakes.
Step-by-Step Cooking Guide
Now let’s get cooking! Follow these steps carefully, and you’ll have a restaurant-worthy dish in no time. Each step is paired with a photo to guide you—just click on the image if you need a closer look!
Step 1: Prep Your Ingredients
First, separate the scallions into white and green parts. Chop the white ends into small pieces and keep the green tops whole or chopped. Pat the shrimp dry with paper towels—any moisture will make them steam instead of crisp. Mince the ginger into thin slices. Now you’re ready to go!
Step 2: Heat the Oil
Heat a wok or large skillet over medium-high heat. Once hot, add the organic tea oil. Swirl it around to coat the pan—this prevents the shrimp from sticking and ensures even cooking.
Step 3: Sauté the Aromatics
Add the minced ginger and scallion white parts to the hot oil. Sauté for about 30 seconds until fragrant—you’ll smell the ginger and scallions immediately! Don’t burn the ginger, or it’ll taste bitter.
Step 4: Add the Shrimp
Now it’s time for the star of the show: the shrimp! Toss them into the pan in a single layer. Let them cook undisturbed for 1-2 minutes until they start to turn pink. They’ll curl up nicely, which is a good sign—this means they’re firming up!
Step 5: Stir-Fry Until Almost Cooked
Once the shrimp are mostly pink and starting to crisp, give them a quick stir. They should be about ¾ cooked at this point—we’ll finish them off in a minute to keep them tender.
Step 6: Add the Abalone Sauce
Pour in the abalone sauce and stir everything together. The sauce will coat the shrimp, giving them a rich, savory flavor. Let it cook for about 30 seconds to meld with the oil.
Step 7: Season with Salt
Add the 1g of salt and stir well. Taste a shrimp—does it need more salt? If so, add a tiny bit more (but don’t overdo it!). The salt should enhance the natural sweetness of the shrimp, not overpower it.
Step 8: Cover and Simmer
Now, cover the pan with a lid and let the shrimp cook for 2 minutes. This is to make sure they’re fully cooked through. The steam will help the flavors penetrate the shrimp without drying them out.
Step 9: Add Cooking Wine
After 2 minutes, uncover the pan and pour in the cooking wine. This will add a bit of alcohol to cook off, leaving a nice aroma and tenderizing the shrimp further. Stir quickly!
Step 10: Add Hot Stir-Fry Seasoning
Next, add the hot stir-fry seasoning. Stir this in quickly to coat the shrimp evenly. The seasoning adds a subtle heat and depth—you’ll love how it ties everything together!
Step 11: Add Scallion Greens
Now, toss in the green parts of the scallions. Stir gently for just a few seconds—you want them to stay bright green and add a fresh crunch, not turn mushy. Overcooking the greens will make them lose their flavor.
Step 12: Turn Off the Heat
Once everything is well-mixed and the greens are just wilted, turn off the heat. Let it sit for 30 seconds to let the flavors settle.
Step 13: Serve!
Transfer the Scallion Dry-Fried Shrimp to a serving dish. Garnish with any leftover green scallions if you want, and dig in! Pair it with white rice or noodles for the ultimate comfort meal.
Pro Tips for Perfect Scallion Dry-Fried Shrimp
Here are a few tricks I’ve learned to take this dish to the next level:
- Fresh is best: Always use fresh shrimp if possible. If they’re frozen, thaw them, dry thoroughly, and cook quickly—moisture = soggy shrimp.
- Don’t overcrowd the pan: If you have too many shrimp, cook them in batches to get that crispy texture. Overcrowding lowers the temperature and makes them steam.
- Control the heat: Keep the heat medium-high throughout. A hot pan ensures the shrimp sear quickly, creating that crispy exterior.
- Adjust the abalone sauce: If you don’t like a lot of umami, reduce the abalone sauce to 1 tsp. If you want more heat, add a pinch of chili flakes with the ginger!
- Green scallions last: Add the green parts at the very end, just before turning off the heat. This way, they stay vibrant and add a fresh pop of color.
Final Thoughts
So there you have it—a simple yet delicious Scallion Dry-Fried Shrimp recipe that’s perfect for any occasion. Whether you’re a seafood lover or just want to try something new, this dish will impress. The combination of crispy shrimp, fragrant scallions, and that umami abalone sauce is like a flavor explosion in every bite!
I hope you give this recipe a try! Let me know in the comments how it turns out—did you add any twists, or was it perfect as is? And if you’re looking for more Chinese seafood recipes, check out my other posts! Happy cooking, and enjoy every spicy, fragrant bite!
