Ginger-Scallion Stir-Fried Shrimp
Published April 23, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound peeled and deveined large shrimp
- Kosher salt
- 1tablespoon cornstarch
- 4tablespoons vegetable oil
- 4garlic cloves, thinly sliced
- 1(1-inch) piece fresh ginger, cut into matchsticks
- 4scallions, trimmed and cut into 2-inch pieces
- 2tablespoons tomato paste
- 1teaspoon sugar
- Rice or noodles, for serving
Nutritional analysis per serving (4 servings)
338 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, season the shrimp with salt, then toss and coat them with the cornstarch.
- Step 2
Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add the shrimp and cook, tossing occasionally, until they are pink and lightly browned on the edges, 3 to 4 minutes. Transfer the shrimp back to the bowl and set aside.
- Step 3
Add the remaining 2 tablespoons of oil to the same skillet. Add the garlic, ginger and scallions; season with salt. Cook the vegetables, stirring frequently, until the garlic pieces are golden on the edges, 2 to 3 minutes.
- Step 4
Add the tomato paste and sugar and cook, stirring, until the tomato paste darkens slightly in color, about 1 minute.
- Step 5
Add the cooked shrimp, plus ½ cup of water to deglaze the pan. Raise the heat to high. Toss the shrimp in the tomato sauce to coat, 1 to 2 minutes. Season with salt to taste and transfer to a bowl and serve while hot, with rice or noodles.
Private Notes
Comments
I decided to use this recipe as a base and to add a bit of complexity to the sauce. I cut the water in half and instead added two tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, and 1 tablespoon of sriracha. I also changed the sugar for brown sugar for a subtle difference. I served it with some buckwheat soba noodles. Overall the recipe turned out decent as a weeknight recipe and I would make it again.
I suggest adding some chili peppers & sauteing them with the garlic to add some spice.
Very good and easy to make! The zesty sauce still lets the shrimp flavor predominate. Delicious.
Sorry, not a good recipe. The sweet tomato paste flavor overpowers the shrimp, the ginger, and the scallions. Shrimp in tomato can be divine, but the parts don't work together here. Proportion of scallions is much too small. Really needs other veg (zucchini?). But it's the overwhelming tomato paste sauce that kills it. A rare miss on NYT Cooking.
Nice dish and will make again. I doubled the recipe, used ginger paste instead of fresh, and added balsamic vinegar at the end - which finished the sauce nicely. Served over noodles. I would also recommend cutting the scallions into smaller pieces - 2 inches was way too large for my family's taste!
Made as directed , except substituted a tbsp of gochujang for one tbsp of tomato paste and used a mixture of shrimp broth and sake for the water. Served of sticky Korean rice (Costco budget specialty) and it was delicious - just enough hot and great amounts of flavor. Definitely an addition to the rotation, especially as summer comes (finally).
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