This Asian Sautéed Shrimp recipe is so easy, super fast to whip up and full of flavor. It has quickly become one of my family’s favorite recipes.
Asian Sautéed Shrimp is a great quick dinner entree to make for you and your family. Once the shrimp is marinaded, it only takes about 10 minutes tops to get them on the table! It’s the best and my kids are obsessed with this recipe right now, and so am I!
I’m always trying to recreate some classic takeout recipes at home. It makes cooking really fun, is cheaper than ordering out, and you have more control over what ingredients you put it them, so often cooking recipes like these at home are slightly healthier too. If you’re looking for more “takeout at home” type recipes you should try my Thai Curry Cellophane Noodles, Asian Slaw Spring Rolls or Sesame Udon Noodles.
Now, let’s talk about the marinade on these shrimp. It is one of my favorites! It goes great on almost any protein you choose too so mix it up! Marinade some chicken or beef in it and get to cooking! Anytime there’s ginger and garlic in a marinade you can guarantee there’s going to be some incredibly flavorful bites headed your way.
Another thing that makes this recipe super easy is that you can totally use frozen shrimp if you want. They thaw out super quickly if you run them under cold water for about 10 minutes. We always have frozen shrimp on hand for a quick weeknight meal in a pinch. Just be sure to buy peeled and deveined to save you a few steps!
Another trick I like to do to make this dinner even quicker is to go ahead and stir fry some veggies and get some rice cooking while the shrimp are marinading. That way once your sides are about done you can just toss the shrimp in the pan! Your full dinner is ready to go once the shrimp are cooked, which only takes a few minutes!
As always, let me know if you make this recipe by tagging me on social media! I’m @weelicious 🙂
Asian Sautéed Shrimp
- 1/4 cup low sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon coconut or brown sugar
- 2 tablespoons olive, vegetable or canola oil, divided
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 pound medium or large shrimp, peeled and deveined
- 4 scallions, cut into circles
- 1 tablespoon toasted sesame seeds
- Place the first 7 ingredients in a large bowl (only one tablespoon of the oil) and stir to combine.
- Add shrimp and marinade for 30 minutes on the counter or covered and refrigerated for an hour.
- Place a large wok or sauté pan over medium high heat and add the remaining oil. Using a slotted spoon add the shrimp and saute for 4-5 minutes stirring once until turning pink.
- Remove the shrimp to a bowl.
- Add the remaining soy sauce mixture and scallions to the pan and boil over high heat for 2 minutes or until mixture thickens.
- Pour the sauce over the shrimp and sprinkle with sesame seeds.