10 Fresh Chinese Prawn Recipes for Weeknight Meals

Ready to shake up your weeknight dinner routine? These fresh Chinese prawn recipes are quick, flavorful, and perfect for busy home cooks. From stir-fries to soups, each dish comes together in under 30 minutes. Let’s dive into 10 mouthwatering ideas that will make dinner exciting again!

Garlic and Scallion Stir-Fried Shrimp

Nothing beats the aromatic punch of garlic and scallions in a quick stir-fry. This dish transforms humble shrimp into a glossy, savory masterpiece with a velvety sauce that clings to every bite. Ready in under 20 minutes, it’s the perfect weeknight dinner that feels like a special occasion.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper

For the Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 cup chicken broth
• 1 tsp cornstarch

For the Stir-Fry

• 3 tbsp vegetable oil
• 6 cloves garlic, minced
• 4 scallions, sliced (white and green parts separated)
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a bowl, combine the shrimp with 1 tbsp soy sauce, sesame oil, and white pepper. Toss to coat and let marinate for 10 minutes. (Tip: Do not over-marinate; the acid can toughen shrimp.)
2. In a small bowl, whisk together the sauce ingredients: 2 tbsp soy sauce, oyster sauce, sugar, chicken broth, and cornstarch until smooth. Set aside.
3. Heat a wok or large skillet over high heat until smoking. Add the vegetable oil and swirl to coat. (Tip: High heat is crucial for that smoky flavor—don’t be shy with the oil.)
4. Add the minced garlic and the white parts of the scallions. Stir-fry for 15 seconds until fragrant. If using red pepper flakes, add them now.
5. Add the marinated shrimp in a single layer. Cook for 1 minute without moving, then stir-fry for another 1–2 minutes until the shrimp are pink and just cooked through. (Tip: Shrimp cook quickly; remove them as soon as they turn opaque to avoid rubbery texture.)
6. Pour the sauce over the shrimp. Stir-fry for 30 seconds until the sauce thickens and coats the shrimp beautifully.
7. Add the green scallion parts. Toss to combine for 10 seconds, then remove from heat immediately.

Delicate yet bold, the shrimp emerge silky with a glossy lacquer of savory sauce, while the scallions add a fresh, mild bite. Serve over steamed jasmine rice or alongside crisp greens for a complete meal that sings with garlic and umami.

Steamed Shrimp with Garlic and Vermicelli

Rarely does a dish achieve such a harmonious balance of lightness and depth as steamed shrimp with garlic and vermicelli. The succulent shrimp, perfumed with fragrant garlic oil, rest atop a bed of silky vermicelli that soaks up the savory broth—a refined yet comforting main course that feels both indulgent and wholesome.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the shrimp and vermicelli

• 1 lb large shrimp, peeled and deveined
• 4 oz dried vermicelli rice noodles
• 1/4 cup water
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (optional)
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp salt

For the garlic oil

• 4 tbsp vegetable oil
• 6 cloves garlic, minced
• 2 green onions, sliced
• 1 tbsp sesame oil

For garnish

• fresh cilantro leaves

Instructions

1. Soak the vermicelli in warm water for 10 minutes until softened; drain and set aside.
2. In a small bowl, combine water, soy sauce, Shaoxing wine (if using), sugar, white pepper, and salt; stir until sugar dissolves — this is the seasoning liquid.
3. Heat vegetable oil in a small skillet over low heat. Add minced garlic and cook, stirring frequently, until golden and fragrant, about 2-3 minutes. (Tip: Watch closely; garlic can burn quickly.) Remove from heat and stir in sesame oil.
4. Arrange the soaked vermicelli in a single layer on a heatproof plate that fits in your steamer.
5. Arrange the shrimp on top of the vermicelli in a single layer.
6. Pour the seasoning liquid evenly over the shrimp and vermicelli.
7. Drizzle the garlic oil (including the cooked garlic) over the shrimp.
8. Set up a steamer with boiling water. Steam the plate over high heat, covered, for 6-8 minutes, until shrimp are pink and opaque. (Tip: Shrimp cook quickly; do not oversteam or they become rubbery.)
9. Remove from steamer carefully. Sprinkle with sliced green onions and fresh cilantro.
10. Serve immediately, spooning the accumulated broth over the shrimp and noodles at the table. (Tip: The vermicelli will continue to absorb liquid, so enjoy right away.)

Here, the vermicelli acts as a subtle canvas, absorbing the savory-sweet sauce and garlic aroma, while the shrimp remain plump and juicy. For a lighter meal, serve alongside a crisp cucumber salad, or double the recipe for a crowd-pleasing centerpiece.

Kung Pao Shrimp

Revered for its perfect balance of heat, tang, and crunch, Kung Pao Shrimp is a Sichuan classic that transforms simple ingredients into an unforgettable dish. This version delivers a glossy, fiery sauce enveloping plump shrimp, punctuated by the earthy pop of roasted peanuts.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)

For the Sauce

• 2 tbsp soy sauce
• 1 tbsp black vinegar (or rice vinegar)
• 1 tbsp granulated sugar
• 1/2 cup low-sodium chicken broth
• 1 tsp sesame oil
• 1 tbsp cornstarch

For the Stir-Fry

• 3 tbsp vegetable oil
• 8 dried red chilies, stemmed and halved
• 1 tsp Sichuan peppercorns
• 4 cloves garlic, thinly sliced
• 1 tbsp minced fresh ginger
• 1/3 cup roasted peanuts
• 4 scallions, white and green parts separated and sliced

Instructions

1. In a medium bowl, combine shrimp with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and Shaoxing wine. Toss to coat; let marinate 10 minutes at room temperature.
2. Prepare the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, black vinegar, sugar, chicken broth, sesame oil, and 1 tablespoon cornstarch until smooth. Set aside.
3. Heat a wok or large skillet over high heat until a bead of water sizzles instantly. Add 2 tablespoons vegetable oil, then swirl to coat. Add dried chilies and Sichuan peppercorns; stir-fry until fragrant and chilies darken, about 20 seconds. Tip: Do not burn the chilies—they will turn bitter.
4. Add garlic, ginger, and white scallion pieces; stir-fry 15 seconds until aromatic.
5. Add shrimp in a single layer; cook undisturbed 1 minute to sear, then toss and cook until just pink and curled, about 1 minute more. Remove shrimp to a plate.
6. Return wok to high heat; add remaining 1 tablespoon oil. Pour in the sauce mixture, stirring constantly until it thickens and turns glossy, about 30 seconds.
7. Return shrimp to wok along with peanuts and green scallion slices. Toss everything to coat in the sauce—about 15 seconds. Tip: For extra crunch, toast peanuts in a dry pan beforehand.
8. Transfer immediately to a serving dish. The shrimp should be succulent and the sauce clinging lusciously.

Luscious and aromatic, each bite delivers a fiery kick tempered by the nutty sweetness of peanuts. Serve over steamed jasmine rice to soak up the glossy sauce, or alongside crisp snow peas for a refreshing contrast.

Shrimp with Cashew Nuts

Keenly anticipated in our kitchen, this shrimp with cashew nuts stir-fry harmonizes succulent seafood with the gentle crunch of toasted nuts. The mild, savory sauce clings to each shrimp, creating a dish that is both refined and approachable.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the shrimp

• 1 lb large shrimp (21-25 count), peeled and deveined
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 tbsp cornstarch

For the sauce

• 3 tbsp low-sodium soy sauce
• 2 tbsp chicken broth
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp rice vinegar

For the stir-fry

• 3 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 cup unsalted cashew nuts
• 2 green onions, sliced (white and green parts separated)
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a bowl, toss shrimp with salt, white pepper, and cornstarch until evenly coated. Let rest for 5 minutes.
2. In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, sugar, sesame oil, and rice vinegar. Set aside.
3. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. (Tip: Ensure the oil is hot before adding shrimp to prevent sticking.)
4. Add shrimp in a single layer without overcrowding; cook for 1 minute per side until pink and lightly charred. Transfer to a plate.
5. Reduce heat to medium-high and add remaining 1 tbsp oil. Add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until fragrant.
6. Add cashew nuts and red pepper flakes (if using); stir-fry for 1 minute until cashews are golden. (Tip: Watch closely as nuts can burn quickly.)
7. Return shrimp to the wok. Pour the sauce over and toss everything to coat. (Tip: For best results, use a spatula to ensure even coating.)
8. Cook for 30 seconds until sauce thickens slightly and shrimp are warmed through.
9. Garnish with green onion tops and serve immediately.

Beautifully balanced, each bite offers the tender pop of shrimp against the crisp cashew and a glossy, umami-rich sauce. Serve over steamed jasmine rice or alongside crisp stir-fried vegetables for a complete meal.

Salt and Pepper Shrimp

Crisp and golden, this salt and pepper shrimp delivers a satisfying crunch with every bite, balanced by the subtle heat of chili and the aromatic punch of Sichuan peppercorns. A beloved classic in Chinese-American cuisine, it's surprisingly simple to achieve restaurant-quality results at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined, tail on
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

For the Coating

• 1/2 cup cornstarch

For the Seasoning and Stir-Fry

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 dried red chilies, sliced
• 2 scallions, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon red pepper flakes

For Deep Frying

• Vegetable oil, for deep frying (about 4 cups)

Instructions

1. Pat the shrimp dry with paper towels. In a bowl, combine shrimp with 1/2 teaspoon salt and 1/4 teaspoon white pepper; toss to coat. Let marinate for 5 minutes.
2. Place the cornstarch in a shallow dish. Dredge each shrimp in cornstarch, shaking off the excess. (Tip: use one hand for wet ingredients and the other for dry to prevent clumping.)
3. In a wok or deep skillet, heat 2 inches of vegetable oil to 375°F over medium-high heat. Fry the shrimp in batches, without overcrowding, for 2 to 3 minutes until golden and crispy. Drain on a paper towel-lined plate. (Tip: maintain oil temperature between batches for consistent results.)
4. In a small bowl, mix the seasoning ingredients: 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon red pepper flakes. Set aside.
5. In a clean wok or skillet, heat 2 tablespoons vegetable oil over high heat. Add the minced garlic and sliced dried chilies; stir-fry for 10 to 15 seconds until fragrant. (Tip: keep the garlic moving to prevent burning.)
6. Add the fried shrimp and the seasoning mixture to the wok; toss vigorously to coat evenly. Add the sliced scallions and toss briefly, just until combined.
7. Transfer the shrimp to a serving plate immediately to preserve crispness.

With its golden crust and lively seasoning, this salt and pepper shrimp makes a stunning appetizer or main course. The contrast of crispy exteriors and tender interiors is nothing short of addictive. Serve with steamed rice or as a crowd-pleasing party dish—either way, it's sure to vanish quickly.

Spicy Cumin Shrimp

Cumin’s earthy warmth meets the fiery kick of dried chilies in this boldly aromatic shrimp dish. Pan-fried to perfection, each succulent bite delivers a symphony of spice and savoriness that transports your palate straight to the heart of Sichuan cuisine.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sesame oil

For the Spice Mix

• 2 tsp cumin seeds
• 1 tsp Sichuan peppercorns
• 6-8 dried red chilies, broken into pieces
• 3 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 2 scallions, thinly sliced

Instructions

1. In a medium bowl, combine the shrimp with salt, white pepper, Shaoxing wine, and sesame oil. Toss well and let marinate for 10 minutes at room temperature.
2. Meanwhile, place a small dry skillet over medium heat. Add cumin seeds and Sichuan peppercorns; toast, shaking the pan frequently, until fragrant (about 1 minute). Transfer to a mortar or spice grinder and coarsely grind; set aside.
3. Heat a large wok or heavy skillet over high heat until a drop of water sizzles instantly. Add vegetable oil and swirl to coat.
4. Add the dried chilies, garlic, and ginger to the hot oil. Stir-fry until the chilies darken slightly and the aromatics are fragrant (about 20 seconds).
5. Add the marinated shrimp in a single layer. Cook without stirring for 30 seconds, then toss and continue cooking until shrimp are pink and just cooked through (about 1-2 minutes total). Tip: Do not overcook; shrimp should be springy to the touch.
6. Sprinkle the ground spice mixture over the shrimp, then add soy sauce and sugar. Toss quickly to coat evenly, about 15 seconds. Tip: Adjust the amount of dried chilies to your heat preference; remove seeds for milder heat.
7. Remove from heat and garnish with sliced scallions. Serve immediately. Tip: For extra crunch, add a handful of toasted peanuts or cashews in step 5.

Dazzling with its bold, layered heat, this dish pairs wonderfully with steamed jasmine rice or tucked into warm lettuce cups for a lighter meal. The lingering tingle of cumin and chili will have you reaching for seconds, while the succulent shrimp remain the star of this unforgettable stir-fry.

Shrimp and Egg Stir-Fry

Mornings call for a dish that’s both soothing and satisfying—this Shrimp and Egg Stir-Fry delivers exactly that, with silky scrambled eggs and perfectly cooked shrimp in a light, savory sauce.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the shrimp marinade

• 1/2 lb large shrimp, peeled and deveined
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/8 tsp white pepper

For the eggs

• 4 large eggs
• 1 tbsp water
• pinch of salt

For the sauce

• 2 tbsp chicken broth
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar

For the stir-fry

• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 green onions, sliced

Instructions

1. Pat shrimp dry with paper towels. In a bowl, combine shrimp, cornstarch, salt, and white pepper. Toss to coat. Let marinate 5 minutes. (Tip: Patting dry ensures a better sear.)
2. In a small bowl, whisk eggs with water and a pinch of salt until frothy. Set aside.
3. In another bowl, stir together chicken broth, soy sauce, sesame oil, and sugar until sugar dissolves. Set aside.
4. Heat 1 tbsp vegetable oil in a nonstick skillet over high heat until shimmering. Add shrimp in a single layer; cook 1 minute per side until pink and just cooked through. Transfer to a plate. (Tip: Avoid crowding the pan to keep shrimp tender.)
5. Reduce heat to medium. Add remaining 1 tbsp oil. Add garlic; stir 10 seconds until fragrant. Pour in egg mixture; let set 15 seconds, then gently scramble with a spatula until soft curds form—do not overmix. When eggs are 80% set, return shrimp to skillet. (Tip: Gentle scrambling yields silky, fluffy eggs.)
6. Pour sauce over shrimp and eggs; toss gently to combine. Remove from heat immediately. Garnish with green onions. (Tip: Removing from heat prevents overcooking; the residual heat finishes the dish.)
7. Serve hot over steamed rice.

Kind of like a warm hug in a bowl, this stir-fry offers a delicate balance of tender protein and fluffy eggs. The subtle sauce ties everything together without overpowering. For a complete meal, serve it over jasmine rice and finish with a sprinkle of toasted sesame seeds.

Shrimp Congee

For those seeking solace in a bowl, this shrimp congee offers a silk-like embrace of slow-simmered rice and delicate seafood, a true testament to the art of comfort cooking.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Congee Base

• 1 cup jasmine rice
• 8 cups water
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 1/2 teaspoon white pepper

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 cloves garlic, minced

For Garnish

• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fried shallots

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear; this removes excess starch and prevents a gummy texture.
2. In a large heavy-bottomed pot, combine the rinsed rice, water, grated ginger, salt, and white pepper. Bring to a boil over high heat.
3. Reduce heat to low, partially cover, and simmer for 1 hour 30 minutes, stirring every 10 minutes to prevent sticking and encourage the rice to break down into a creamy porridge. Tip: For an extra-silky congee, use chicken broth instead of water.
4. While the congee simmers, prepare the shrimp: in a bowl, toss the shrimp with sesame oil, soy sauce, cornstarch, and garlic. Cover and refrigerate until needed.
5. After the congee has thickened and the rice grains are mostly dissolved, increase heat to medium and stir in the marinated shrimp. Cook for 3 to 4 minutes, just until the shrimp turn pink and opaque. Tip: Do not overcook—shrimp become rubbery if cooked too long.
6. Ladle the congee into bowls and top with sliced green onions, fresh cilantro, and fried shallots. Serve immediately. Tip: For added heat, drizzle with chili oil.

You'll find that each spoonful is a gentle hug of soothing warmth, the silky rice base cradling sweet, succulent shrimp. For a final touch, a drizzle of chili oil or a squeeze of lime brightens the bowl beautifully.

Shrimp Dumplings

With their translucent wrappers and succulent filling, shrimp dumplings are the epitome of refined dim sum. Each parcel, pleated by hand, cradles a fragrant mixture of fresh shrimp and crunchy bamboo shoots, steamed to perfection for a tender-crisp bite. Whether served as an elegant appetizer or the star of a weekend brunch, these delicate morsels promise a taste of culinary artistry.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 10 minutes

Ingredients

For the dough

• 1 cup wheat starch
• 1/2 cup tapioca starch
• 3/4 cup boiling water
• 1/4 tsp salt
• 1 tbsp vegetable oil

For the filling

• 1/2 lb raw shrimp, peeled, deveined, and finely chopped
• 1/2 cup finely chopped bamboo shoots (canned, rinsed)
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1/4 tsp white pepper
• 1 large egg white
• 2 tsp cornstarch

For dipping sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp chili oil (optional)

Instructions

1. Prepare the dipping sauce: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp chili oil if using. Set aside.
2. Make the dough: In a medium bowl, combine 1 cup wheat starch, 1/2 cup tapioca starch, and 1/4 tsp salt. Pour in 3/4 cup boiling water and stir rapidly with a wooden spoon until a shaggy dough forms.
3. Add 1 tbsp vegetable oil and knead the dough in the bowl until smooth, about 2–3 minutes. Tip: If the dough is too sticky, dust with a little tapioca starch; if too dry, add a teaspoon of hot water. Cover with a damp cloth and let rest for 15 minutes.
4. While the dough rests, prepare the filling: In a medium bowl, combine chopped shrimp, 1/2 cup bamboo shoots, 1 tsp grated ginger, 1 tsp sesame oil, 1 tbsp soy sauce, 1/4 tsp white pepper, 1 large egg white, and 2 tsp cornstarch. Stir in one direction until the mixture is cohesive and slightly sticky. Cover and refrigerate.
5. Divide the rested dough into 20 equal pieces. Roll each piece into a ball, then flatten into a disc about 3 inches in diameter using a rolling pin. Keep unused discs covered with plastic wrap to prevent drying.
6. Place a heaping teaspoon of filling in the center of each wrapper. Fold the wrapper over to create a half-moon, then pleat the edges to seal tightly. Tip: Don't overfill—about 1 tablespoon is ideal for a clean seal.
7. Line a bamboo steamer with parchment paper or lightly oil it. Arrange the dumplings in a single layer, leaving 1/2 inch between them to avoid sticking.
8. Bring water to a rolling boil in a wok or deep skillet. Place the steamer basket over the boiling water, cover, and steam the dumplings over high heat for 8–10 minutes. The wrappers will turn translucent and slightly shiny. Tip: Check one dumpling by pressing the wrapper—it should feel firm and spring back.
9. Remove the steamer from heat and let dumplings rest for 1 minute before serving. Serve hot with the prepared dipping sauce.

A bite reveals a delicate burst of shrimp sweetness and a satisfying crunch from bamboo shoots, all wrapped in a silky, chewy skin. For a creative twist, serve these dumplings on a bed of lightly dressed arugula or alongside a ginger-scallion vinaigrette for added brightness.

Poached Shrimp with Ginger and Scallion

Ginger and scallion are the soul of Cantonese poaching—a technique that yields ethereally tender shrimp with a whisper of aromatics. This minimalist preparation lets the natural sweetness of the seafood shine, making it perfect for a light appetizer or a refreshing main course.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the poaching liquid

• 4 cups water
• 1-inch piece fresh ginger (sliced into 4 thin rounds)
• 2 scallions (cut into 2-inch pieces)
• 1 teaspoon salt

For the shrimp

• 1 pound large shrimp (21-25 count), peeled and deveined

For garnish

• 1 scallion (thinly sliced)
• 1 teaspoon toasted sesame oil

Instructions

1. In a medium pot, combine 4 cups water, 4 thin slices of ginger, 2 scallions cut into 2-inch lengths, and 1 teaspoon salt.
2. Bring the mixture to a rolling boil over high heat.
3. Reduce the heat to low and let the liquid simmer gently for 10 minutes to allow the ginger and scallion flavors to infuse. (Tip: For a more intense aroma, gently bruise the ginger slices with the side of a knife before adding.)
4. While the poaching liquid simmers, peel and devein 1 pound large shrimp (21–25 count), leaving tails intact if desired. Pat them dry with paper towels.
5. Add the shrimp to the simmering liquid in a single layer. (Tip: Do not overcrowd; poach in batches if necessary to ensure even cooking.)
6. Poach the shrimp until they turn pink and opaque, about 2 to 3 minutes for large shrimp. (Tip: To test doneness, cut into the thickest part—it should be milky white, not translucent.)
7. Using a slotted spoon, transfer the shrimp to a plate or bowl. For a cold presentation, immediately plunge them into an ice bath to stop cooking.
8. Serve the shrimp warm or chilled, garnished with sliced scallion and a drizzle of toasted sesame oil.

Luscious and delicately perfumed, each succulent shrimp carries the gentle warmth of ginger and the bright note of scallion. For a complete meal, serve over a bed of steamed rice with a side of blanched greens, or alongside a tangy soy-vinegar dipping sauce for an extra layer of brightness.

Conclusion

Whether you’re a shrimp fan or just looking for a quick weeknight dinner, this collection has something for everyone. Give one a try tonight! Let me know your favorite in the comments, and don’t forget to save this roundup on Pinterest for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.