20 Irresistible Chinese Shrimp Recipes with Flavorful Sauce

Unlock the vibrant world of Chinese cuisine right in your own kitchen with these 20 irresistible shrimp recipes! Whether you’re craving quick weeknight dinners or impressive dishes for guests, each recipe features succulent shrimp bathed in flavorful sauces that will transport your taste buds. Get ready to discover new favorites that are surprisingly easy to make—your next culinary adventure starts here!

Kung Pao Shrimp with Spicy Sichuan Sauce

Feeling that takeout craving but want something fresher and more exciting? You’re about to make the most incredible Kung Pao shrimp right in your own kitchen. This version brings the authentic, tingly heat of Sichuan cuisine with plump, juicy shrimp and that perfect savory-sweet sauce we all love.

Ingredients

• 1 pound wild-caught large shrimp, peeled and deveined
• 2 tablespoons premium roasted peanut oil
• 6 dried Sichuan chilies, stems removed
• 1 tablespoon whole Sichuan peppercorns
• 3 cloves fresh garlic, finely minced
• 1-inch piece fresh ginger, microplaned
• 4 scallions, white parts thinly sliced, green parts cut into 1-inch batons
• 1/2 cup dry-roasted peanuts
• 3 tablespoons Chinkiang black vinegar
• 2 tablespoons premium light soy sauce
• 1 tablespoon Shaoxing cooking wine
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water)
• 1/4 cup homemade chicken stock

Instructions

1. Pat the wild-caught large shrimp completely dry with paper towels.
2. Heat a wok over high heat until a drop of water sizzles and evaporates immediately.
3. Add 2 tablespoons of premium roasted peanut oil and swirl to coat the wok surface.
4. Add the dried Sichuan chilies and whole Sichuan peppercorns to the hot oil.
5. Stir-fry for exactly 15 seconds until fragrant but not burned.
6. Add the peeled and deveined shrimp in a single layer, working in batches if necessary.
7. Sear the shrimp for 90 seconds until the edges turn pink and opaque.
8. Flip each shrimp and cook for another 60 seconds until just cooked through.
9. Remove the shrimp and set aside on a clean plate. Tip: Don’t overcrowd the wok to ensure proper searing.
10. Add the finely minced garlic and microplaned ginger to the remaining oil.
11. Stir-fry for 30 seconds until aromatic but not browned.
12. Add the thinly sliced white parts of scallions and dry-roasted peanuts.
13. Cook for 45 seconds until the scallions soften slightly.
14. Pour in 3 tablespoons of Chinkiang black vinegar, 2 tablespoons of premium light soy sauce, 1 tablespoon of Shaoxing cooking wine, and 1 teaspoon of granulated sugar.
15. Bring the sauce to a rapid boil, stirring constantly.
16. Add 1/4 cup of homemade chicken stock and return to a boil.
17. Whisk in the cornstarch slurry until the sauce thickens to a glossy consistency that coats the back of a spoon.
18. Return the cooked shrimp to the wok along with the 1-inch scallion batons.
19. Toss everything together for 30 seconds until evenly coated and heated through. Tip: The cornstarch slurry should be mixed just before using to prevent settling.
20. Immediately transfer to a serving dish. Tip: Serve immediately while the shrimp are still firm and the sauce is hot for optimal texture.

Zesty and vibrant, this dish delivers that signature Sichuan ma-la sensation—numbing and spicy all at once. The plump shrimp remain wonderfully tender against the crunchy peanuts, while the glossy sauce clings perfectly to every bite. Try serving it over jasmine rice to soak up every drop of that incredible sauce, or pair with chilled cucumber salad to balance the heat.

Cantonese Shrimp in Black Bean Sauce

Zesty and packed with umami, this Cantonese classic brings restaurant-quality flavor right to your kitchen. You’ll love how the fermented black beans create that signature savory depth that pairs perfectly with plump shrimp. It comes together faster than takeout and tastes even more vibrant when made fresh.

Ingredients

• 1 lb wild-caught large shrimp, peeled and deveined
• 2 tbsp fermented black beans, rinsed and lightly crushed
• 3 cloves garlic, finely minced
• 1-inch piece fresh ginger, julienned
• 1 red bell pepper, cut into 1-inch diamond shapes
• 2 tbsp peanut oil
• 1 tbsp Shaoxing wine
• 2 tsp light soy sauce
• 1 tsp granulated sugar
• ½ cup homemade chicken stock
• 2 tsp cornstarch mixed with 1 tbsp cold water
• 2 scallions, cut into 1-inch bias cuts

Instructions

1. Pat the shrimp completely dry with paper towels and season lightly with a pinch of salt.
2. Heat a wok over high heat until a drop of water evaporates instantly, about 2 minutes.
3. Add 1 tbsp peanut oil and swirl to coat the wok surface evenly.
4. Add the shrimp in a single layer and sear for 45 seconds per side until opaque but not fully cooked through.
5. Transfer the shrimp to a clean plate immediately to prevent overcooking.
6. Reduce heat to medium-high and add remaining 1 tbsp peanut oil to the wok.
7. Sauté the fermented black beans, garlic, and ginger for 30 seconds until fragrant but not browned.
8. Add the red bell pepper and stir-fry for 1 minute until slightly softened.
9. Pour in the Shaoxing wine around the edges of the wok to deglaze, scraping up any browned bits.
10. Add the light soy sauce, sugar, and chicken stock, bringing the sauce to a vigorous simmer.
11. Return the shrimp to the wok and toss to coat in the sauce for 30 seconds.
12. Stir the cornstarch slurry thoroughly and drizzle it into the center of the wok while stirring constantly.
13. Cook for 45 seconds until the sauce thickens and coats the shrimp evenly.
14. Remove from heat and fold in the scallions just before serving.

The shrimp remain beautifully tender while the black bean sauce delivers that addictive salty-umami punch. Serve it over jasmine rice to soak up every drop of sauce, or wrap it in crisp lettuce cups for a low-carb option that still feels indulgent.

Orange Shrimp with Tangy Citrus Sauce

Oh, you know those nights when you want something fancy but don’t want to spend hours in the kitchen? Orange shrimp with tangy citrus sauce is your answer—it’s restaurant-quality but totally doable on a busy weeknight. The bright, zesty flavors will make you feel like you’re dining somewhere tropical, even if you’re just at your kitchen table.

Ingredients

• 1 lb wild-caught large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 garlic cloves, microplaned
• 1 cup freshly squeezed orange juice, reduced to ¼ cup
• 2 tbsp rice wine vinegar
• 1 tsp freshly grated ginger root
• ½ tsp red pepper flakes
• 1 tbsp cold unsalted butter, cubed
• 2 tbsp finely chopped fresh cilantro
• Sea salt flakes, to season

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
2. Season both sides of the shrimp generously with sea salt flakes.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange shrimp in a single layer without overcrowding, cooking for 90 seconds per side until shells turn pink and edges caramelize.
5. Transfer shrimp to a warm plate, leaving any fond in the skillet.
6. Reduce heat to medium and add microplaned garlic, sautéing for 45 seconds until fragrant but not browned.
7. Pour in reduced orange juice, rice wine vinegar, grated ginger, and red pepper flakes, scraping up the fond with a wooden spoon.
8. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Remove skillet from heat and whisk in cold butter cubes one at a time until emulsified.
10. Return shrimp to the skillet, tossing to coat thoroughly in the sauce.
11. Garnish with freshly chopped cilantro just before serving.

Expect a beautiful contrast between the firm, succulent shrimp and the glossy, vibrant sauce that clings perfectly. The citrus notes pop against the subtle heat, making it fantastic served over jasmine rice or alongside crisp roasted vegetables for a complete meal.

Shrimp in Ginger Garlic Sauce with Stir-Fried Vegetables

Just when you need a quick, flavorful dinner that feels fancy but comes together in minutes, this shrimp dish delivers. Juicy shrimp swim in an aromatic ginger-garlic sauce alongside crisp-tender vegetables—it’s the kind of meal that makes weeknights special without any stress.

Ingredients

• 1 lb wild-caught large shrimp, peeled and deveined
• 2 tbsp cold-pressed avocado oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger root
• 1 cup multicolored bell peppers, julienned
• 1 cup broccolini, cut into 1-inch pieces
• 1/2 cup snap peas, trimmed
• 2 tbsp tamari
• 1 tbsp raw honey
• 1 tsp toasted sesame oil
• 1/4 cup homemade vegetable stock
• 1 tsp arrowroot powder
• 2 tbsp fresh cilantro leaves, for garnish

Instructions

1. Pat the shrimp completely dry with paper towels and season lightly with sea salt.
2. Heat 1 tablespoon avocado oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add the shrimp in a single layer and sear for 90 seconds per side, until opaque and lightly browned.
4. Transfer the shrimp to a clean plate using tongs.
5. Reduce heat to medium-high and add the remaining avocado oil to the same skillet.
6. Sauté the minced garlic and grated ginger for 30 seconds, until fragrant but not browned.
7. Add the julienned bell peppers, broccolini, and snap peas, stirring constantly for 3 minutes until vibrant and slightly tender.
8. In a small bowl, whisk together tamari, raw honey, toasted sesame oil, vegetable stock, and arrowroot powder until smooth.
9. Pour the sauce mixture into the skillet with the vegetables, stirring continuously as it thickens, about 1 minute.
10. Return the shrimp to the skillet, tossing gently to coat in the sauce and heat through for 1 minute.
11. Garnish with fresh cilantro leaves just before serving.

Every bite offers plump, succulent shrimp coated in a glossy, savory-sweet sauce that clings perfectly to the crisp vegetables. The broccolini and snap peas add a satisfying crunch, while the ginger and garlic provide a warm, aromatic kick that lingers pleasantly. For a fun twist, serve it over cauliflower rice or stuff it into lettuce cups for a low-carb meal that doesn’t skimp on flavor.

Szechuan Shrimp with Fiery Chili Sauce

Feeling that craving for something bold and spicy? You’re in for a treat with this Szechuan shrimp that packs serious heat and flavor. It’s the perfect weeknight dinner when you need a restaurant-quality meal without the fuss.

Ingredients

• 1 pound wild-caught shrimp, peeled and deveined
• 2 tablespoons Szechuan peppercorns, lightly toasted
• 3 tablespoons chili oil with sediment
• 2 tablespoons fermented black bean paste
• 1 tablespoon aged soy sauce
• 1 teaspoon raw cane sugar
• 3 garlic cloves, microplaned
• 1-inch knob fresh ginger, julienned
• 4 scallions, bias-cut into 1-inch segments
• 1 tablespoon rice vinegar
• 2 tablespoons peanut oil
• 1/4 cup low-sodium chicken stock
• 1 teaspoon cornstarch slurry (1:1 ratio)

Instructions

1. Pat dry the wild-caught shrimp thoroughly with paper towels.
2. Heat a wok over high heat until wisps of smoke appear.
3. Add peanut oil and swirl to coat the cooking surface.
4. Add the shrimp in a single layer and sear for 90 seconds per side until opaque.
5. Transfer the shrimp to a clean plate using a slotted spoon.
6. Reduce heat to medium and add Szechuan peppercorns to the same wok.
7. Toast the peppercorns for 45 seconds until fragrant, being careful not to burn them.
8. Add chili oil with sediment and swirl to combine with the toasted peppercorns.
9. Stir in microplaned garlic and julienned ginger, cooking for 30 seconds until aromatic.
10. Whisk in fermented black bean paste until fully incorporated.
11. Pour in low-sodium chicken stock and bring to a simmer.
12. Add aged soy sauce and raw cane sugar, stirring until the sugar dissolves completely.
13. Return the seared shrimp to the wok, tossing to coat with the sauce.
14. Add bias-cut scallions and cook for 1 minute until slightly wilted.
15. Drizzle in rice vinegar around the edges of the wok for maximum flavor impact.
16. Add cornstarch slurry while constantly stirring to thicken the sauce to a glossy consistency.
17. Remove from heat immediately once the sauce coats the back of a spoon.

You’ll love how the plump shrimp contrast with that addictive numbing heat from the Szechuan peppercorns. Try serving it over jasmine rice to soak up every drop of that fiery chili sauce, or toss it with noodles for a completely different experience. The fermented black beans add this incredible depth that keeps you coming back for just one more bite.

Honey Walnut Shrimp in Creamy Sauce

Vividly golden, perfectly crisp shrimp coated in a sweet, creamy sauce with caramelized walnuts—this Honey Walnut Shrimp is the restaurant-quality dish you’ll love making at home. You get that satisfying crunch in every bite, balanced by a rich, velvety sauce that’s just sweet enough. It’s easier than you think to recreate this favorite right in your own kitchen.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1 cup raw walnut halves
• 3 tbsp raw honey
• 1/2 cup granulated sugar
• 1 cup filtered water
• 1 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup full-fat mayonnaise
• 2 tbsp sweetened condensed milk
• 1 tbsp freshly squeezed lemon juice
• 4 cups peanut oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper

Instructions

1. Combine 1 cup filtered water and 1/2 cup granulated sugar in a small saucepan over medium-high heat.
2. Bring the syrup to a rapid boil, stirring continuously until the sugar fully dissolves, about 2 minutes.
3. Add 1 cup raw walnut halves to the syrup and boil for exactly 3 minutes until glossy and lightly candied.
4. Using a slotted spoon, transfer the candied walnuts to a parchment-lined baking sheet in a single layer. Tip: Separate them immediately to prevent sticking as they cool.
5. Pat 1 lb large wild-caught shrimp completely dry with paper towels to ensure maximum crispiness when fried.
6. Season the shrimp evenly with 1 tsp fine sea salt and 1/2 tsp freshly ground white pepper.
7. Dredge each shrimp thoroughly in 1 cup cornstarch, shaking off any excess coating.
8. Dip the cornstarch-coated shrimp into 2 large pasture-raised eggs, lightly beaten, ensuring full coverage.
9. Heat 4 cups peanut oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
10. Fry the shrimp in batches of 4-5 pieces for 2-3 minutes until golden brown and floating. Tip: Maintain oil temperature between 345-355°F for even cooking.
11. Transfer fried shrimp to a wire rack set over a baking sheet using a spider strainer.
12. Whisk together 1/2 cup full-fat mayonnaise, 2 tbsp sweetened condensed milk, 1 tbsp freshly squeezed lemon juice, and 3 tbsp raw honey in a large bowl until smooth and emulsified.
13. Gently toss the hot fried shrimp in the creamy sauce until evenly coated. Tip: Work quickly while shrimp are hot for optimal sauce adhesion.
14. Arrange the sauced shrimp on a serving platter and top with the candied walnut halves.

Creamy, crunchy, and irresistibly sweet-savory, this dish delivers contrasting textures that make each forkful exciting. The candied walnuts add a caramelized crunch that complements the tender shrimp beautifully. For a stunning presentation, serve over jasmine rice with steamed broccoli, or enjoy as an elegant appetizer at your next gathering.

Sesame Shrimp with Soy Honey Sauce

Mmm, you know those takeout cravings that hit hard on busy weeknights? This sesame shrimp with soy honey sauce is your answer—quick, impressive, and packed with that sweet-savory goodness you love. It’s restaurant-quality without the fuss.

Ingredients

– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– 1/4 cup low-sodium soy sauce
– 3 tablespoons raw wildflower honey
– 1 tablespoon rice vinegar
– 1 teaspoon gochujang paste
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons toasted sesame seeds
– 2 scallions, thinly sliced on the bias
– Steamed jasmine rice, for serving

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and sear for 90 seconds per side until opaque and lightly browned.
4. Transfer the shrimp to a clean plate using tongs.
5. Reduce the heat to medium and add the minced garlic and grated ginger to the skillet.
6. Sauté for 45 seconds until fragrant but not browned.
7. Pour in the soy sauce, honey, rice vinegar, and gochujang paste, whisking to combine.
8. Simmer the sauce for 2 minutes until slightly reduced and bubbling.
9. In a small bowl, create a slurry by whisking the cornstarch with cold water until smooth.
10. Slowly drizzle the slurry into the simmering sauce while continuously whisking.
11. Cook for 1 minute until the sauce thickens to a glossy, nappe consistency that coats the back of a spoon.
12. Return the shrimp to the skillet and toss to coat evenly in the sauce.
13. Sprinkle with toasted sesame seeds and sliced scallions.
14. Serve immediately over steamed jasmine rice.

Layers of texture make this dish unforgettable—the plump, juicy shrimp contrast with the sticky, glossy sauce that clings perfectly to each bite. Try serving it over crisp lettuce cups for a low-carb option, or toss with soba noodles to soak up every drop of that addictive soy-honey glaze.

Sweet and Sour Shrimp with Pineapple Sauce

Now, picture this: you’re craving something that hits both sweet and tangy notes, with plump shrimp and juicy pineapple. This sweet and sour shrimp with pineapple sauce delivers exactly that—a restaurant-quality dish you can whip up at home. It’s the kind of meal that feels fancy but comes together without fuss.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1 cup fresh pineapple chunks, diced to ½-inch pieces
• ¼ cup rice vinegar
• 3 tbsp raw cane sugar
• 2 tbsp tamari sauce
• 1 tbsp tomato paste
• 1 tsp freshly grated ginger root
• 2 cloves garlic, finely minced
• 1 tbsp cold-pressed avocado oil
• 1 tsp arrowroot starch
• 2 tbsp filtered water
• ¼ tsp fine sea salt
• 2 scallions, thinly sliced on the bias

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. Season the shrimp evenly with fine sea salt.
3. Heat cold-pressed avocado oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp in a single layer, cooking for 90 seconds per side until opaque and lightly browned.
5. Transfer the shrimp to a clean plate using tongs.
6. Reduce the skillet heat to medium and add minced garlic and grated ginger, sautéing for 45 seconds until fragrant.
7. Whisk together rice vinegar, raw cane sugar, tamari sauce, and tomato paste in a small bowl until fully combined.
8. Pour the sauce mixture into the skillet, stirring constantly with a wooden spoon for 2 minutes until slightly reduced.
9. Add fresh pineapple chunks, simmering for 3 minutes until they soften and release their juices.
10. Create a slurry by whisking arrowroot starch with filtered water in a separate bowl until no lumps remain.
11. Stir the slurry into the skillet sauce, cooking for 1 minute until the sauce thickens to a glossy, coating consistency.
12. Return the cooked shrimp to the skillet, tossing gently to coat evenly in the sauce for 30 seconds.
13. Garnish with thinly sliced scallions just before serving.

Out of the pan, this dish balances tender shrimp with a vibrant, glossy sauce that clings beautifully. The pineapple chunks soften just enough to burst with sweetness against the tangy backdrop. Serve it over jasmine rice or alongside crisp stir-fried vegetables for a complete meal that’s as colorful as it is satisfying.

Shrimp in Oyster Sauce with Bok Choy

Getting dinner on the table fast doesn’t have to mean sacrificing flavor. This shrimp in oyster sauce with bok choy comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the savory sauce clings to every bite.

Ingredients

• 1 lb wild-caught large shrimp, peeled and deveined
• 3 tbsp cold-pressed sesame oil
• 4 cloves garlic, finely minced
• 1 inch fresh ginger root, microplaned
• 1 lb baby bok choy, halved lengthwise
• 1/4 cup premium oyster sauce
• 2 tbsp Shaoxing wine
• 1 tsp raw cane sugar
• 1/4 cup homemade chicken stock
• 1 tsp cornstarch slurry (1 tsp cornstarch + 2 tsp water)
• 2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Pat the wild-caught large shrimp completely dry with paper towels.
2. Heat 2 tablespoons cold-pressed sesame oil in a large wok over high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and sear for 90 seconds per side until opaque with golden edges.
4. Transfer the shrimp to a clean plate using tongs.
5. Reduce heat to medium and add the remaining 1 tablespoon cold-pressed sesame oil to the wok.
6. Sauté the finely minced garlic and microplaned ginger for 45 seconds until fragrant but not browned.
7. Add the halved baby bok choy cut-side down and cook for 2 minutes until lightly charred.
8. Flip the bok choy and cook for another 90 seconds until stems are tender-crisp.
9. Pour in the premium oyster sauce, Shaoxing wine, raw cane sugar, and homemade chicken stock.
10. Bring the sauce to a vigorous simmer, stirring constantly with a wooden spatula.
11. Whisk the cornstarch slurry briefly and drizzle it into the simmering sauce.
12. Cook for exactly 60 seconds until the sauce thickens to a glossy coating consistency.
13. Return the seared shrimp to the wok and toss gently to coat in the sauce for 30 seconds.
14. Remove from heat and sprinkle with toasted sesame seeds and bias-cut scallions.

Amazing how the shrimp stay perfectly tender while the bok choy provides that satisfying crunch. The glossy oyster sauce creates this incredible umami-rich coating that clings to every surface. Try serving it over jasmine rice to soak up every last drop of that incredible sauce.

Shrimp with Hoisin Lime Sauce

Very few weeknight dinners hit that perfect balance of quick, impressive, and downright delicious, but this one absolutely does. You’re going to love how the sweet and savory hoisin mingles with the bright, zesty lime in this shrimp dish.

Ingredients

• 1 pound wild-caught jumbo shrimp, peeled and deveined
• 3 tablespoons toasted sesame oil
• 4 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 1/3 cup hoisin sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 tablespoons rice vinegar
• 1 teaspoon red pepper flakes
• 2 tablespoons cold-pressed avocado oil
• 1/4 cup thinly sliced scallions
• 1 tablespoon toasted sesame seeds

Instructions

1. Pat the wild-caught jumbo shrimp completely dry with paper towels to ensure a proper sear.
2. Heat the cold-pressed avocado oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Arrange the shrimp in a single layer in the hot skillet, cooking for precisely 90 seconds per side until they turn opaque and develop a golden-brown crust.
4. Transfer the seared shrimp to a clean plate using tongs.
5. Reduce the skillet heat to medium and add the toasted sesame oil.
6. Sauté the finely minced garlic and freshly grated ginger for 45 seconds until fragrant but not browned.
7. Whisk in the hoisin sauce, fresh lime juice, lime zest, rice vinegar, and red pepper flakes, scraping up any browned bits from the skillet bottom.
8. Simmer the sauce for 2 minutes until it thickens slightly and coats the back of a spoon.
9. Return the cooked shrimp to the skillet, tossing gently to coat each piece evenly in the glossy sauce.
10. Garnish the finished dish with thinly sliced scallions and toasted sesame seeds just before serving.

Outstanding texture comes from that initial sear, giving way to tender shrimp enveloped in a sticky, tangy-sweet glaze. The bright acidity from the fresh lime cuts through the richness beautifully, making it perfect served over jasmine rice or tucked into lettuce cups for a low-carb option.

Garlic Shrimp in a Soy Glaze Sauce

Craving something that feels fancy but comes together in minutes? This garlic shrimp in soy glaze sauce is your new weeknight hero—it’s savory, glossy, and so easy you’ll make it on repeat. You’ll love how the soy glaze clings to each plump shrimp, creating a dish that’s both elegant and totally approachable.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 3 tablespoons cold-pressed extra virgin olive oil
• 6 cloves fresh garlic, finely minced
• 1/4 cup naturally brewed soy sauce
• 2 tablespoons raw honey
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons thinly sliced scallions
• 1 teaspoon toasted white sesame seeds

Instructions

1. Pat the shrimp completely dry using paper towels to ensure a proper sear.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp in a single layer, cooking for 90 seconds per side until opaque and lightly browned.
4. Transfer the shrimp to a clean plate using tongs, leaving any oil in the skillet.
5. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 45 seconds until fragrant but not browned.
6. Pour in the soy sauce, honey, lime juice, sesame oil, and black pepper, whisking continuously to combine.
7. Simmer the sauce for 2–3 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
8. Return the shrimp to the skillet, tossing gently to coat each piece evenly in the glaze.
9. Cook for an additional 60 seconds, allowing the shrimp to warm through and absorb the sauce.
10. Remove from heat and garnish with sliced scallions and toasted sesame seeds.

You’ll notice the shrimp stay wonderfully tender with a slight bite, while the glossy soy glaze delivers a perfect balance of salty and sweet. Try serving it over steamed jasmine rice to soak up every drop of sauce, or toss it with zucchini noodles for a lighter twist—either way, it’s a meal that feels special without any fuss.

Shrimp with Black Pepper Sauce

Aren’t you craving something that feels both fancy and totally doable on a busy weeknight? This shrimp with black pepper sauce hits all the right notes—it’s savory, peppery, and comes together in minutes. You’ll love how the bold flavors transform simple shrimp into a restaurant-worthy dish right at home.

Ingredients

• 1 pound wild-caught large shrimp, peeled and deveined
• 2 tablespoons clarified butter
• 3 cloves garlic, finely minced
• 1 tablespoon freshly cracked black peppercorns
• 1/2 cup rich chicken stock
• 2 tablespoons premium soy sauce
• 1 teaspoon raw cane sugar
• 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)
• 2 tablespoons chopped fresh cilantro

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Arrange the shrimp in a single layer in the hot skillet, working in batches if necessary to avoid crowding.
4. Sear the shrimp for exactly 90 seconds per side until they develop a golden-brown crust and turn opaque.
5. Transfer the cooked shrimp to a clean plate, leaving any rendered juices in the skillet.
6. Add the minced garlic to the same skillet and sauté for 45 seconds until fragrant but not browned.
7. Sprinkle the freshly cracked black peppercorns into the skillet and toast for 30 seconds to release their oils.
8. Pour in the chicken stock, soy sauce, and raw cane sugar, scraping up any browned bits from the skillet bottom.
9. Bring the sauce to a vigorous boil and maintain for 2 minutes to reduce slightly.
10. Whisk in the cornstarch slurry and continue whisking constantly until the sauce thickens to a glossy, coating consistency, about 1 minute.
11. Return the cooked shrimp to the skillet and toss gently to coat evenly with the sauce.
12. Remove the skillet from heat and stir in the chopped fresh cilantro.

You’ll notice the sauce clings beautifully to each shrimp, creating a glossy coating that’s both visually appealing and packed with flavor. The combination of sharp black pepper against the sweet, briny shrimp makes every bite complex and satisfying. Try serving it over jasmine rice to soak up every last drop of that incredible sauce, or toss it with fresh noodles for a quick lunch upgrade.

Lemon Shrimp in a Zesty Lemon Sauce

Oh, you know those nights when you want something impressive but don’t want to spend hours in the kitchen? This lemon shrimp dish is your answer. It’s bright, quick, and feels way fancier than the effort required.

Ingredients

• 1 pound wild-caught large shrimp (16/20 count), peeled and deveined
• 2 tablespoons clarified butter
• 3 garlic cloves, microplaned
• 1 cup dry white wine (such as Sauvignon Blanc)
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon lemon zest, finely grated
• 2 tablespoons cold unsalted butter, cubed
• 2 tablespoons fresh parsley, finely chopped
• Kosher salt, to season
• Freshly cracked black pepper, to season

Instructions

1. Pat the shrimp completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Arrange shrimp in a single layer and sear for 90 seconds per side until opaque with a golden-brown crust, then transfer to a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for proper searing.
4. Reduce heat to medium and add microplaned garlic to the skillet, sautéing for 45 seconds until fragrant but not browned.
5. Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon, and simmer until reduced by half, about 3-4 minutes.
6. Whisk in lemon juice and zest, cooking for 1 minute to meld flavors.
7. Remove skillet from heat and whisk in cold butter cubes one at a time until the sauce is glossy and emulsified. Tip: Adding butter off the heat prevents the sauce from breaking.
8. Return shrimp and any accumulated juices to the skillet, tossing to coat in the sauce.
9. Stir in fresh parsley and adjust seasoning with additional salt if needed. Tip: Taste the sauce now—the cold butter will have cooled it slightly for accurate seasoning.

Keep this dish simple by serving it over angel hair pasta to soak up every drop of that zesty sauce. The shrimp remain plump and juicy against the bright, buttery lemon base, creating a perfect balance of richness and acidity. For a fresh twist, spoon it over creamy polenta or alongside crusty bread for dipping.

Shrimp and Broccoli in a Sweet Soy Sauce

Finally, you’ve found that perfect weeknight dinner that feels fancy but comes together in a flash. This shrimp and broccoli in sweet soy sauce is your new go-to—it’s savory, slightly sweet, and totally satisfying without any fuss. You’ll love how the flavors meld together in just one pan.

Ingredients

– 1 lb wild-caught shrimp, peeled and deveined
– 2 cups broccoli florets, blanched
– 3 tbsp cold-pressed sesame oil
– ¼ cup naturally brewed soy sauce
– 2 tbsp raw honey
– 1 tbsp rice vinegar
– 2 cloves garlic, finely minced
– 1 tsp freshly grated ginger
– ¼ tsp crushed red pepper flakes
– 2 tbsp thinly sliced scallions, for garnish

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. Heat 2 tablespoons of cold-pressed sesame oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp in a single layer and cook for 90 seconds per side, until opaque and lightly browned.
4. Transfer the shrimp to a clean plate using tongs.
5. Reduce the heat to medium and add the remaining 1 tablespoon of sesame oil to the same skillet.
6. Sauté the finely minced garlic and freshly grated ginger for 45 seconds, until fragrant but not browned.
7. Stir in the naturally brewed soy sauce, raw honey, rice vinegar, and crushed red pepper flakes until the honey dissolves completely.
8. Add the blanched broccoli florets and toss to coat in the sauce, cooking for 2 minutes to heat through.
9. Return the shrimp to the skillet and gently stir to combine with the sauce and broccoli.
10. Simmer everything together for 1 minute to allow the flavors to meld.
11. Remove the skillet from the heat and garnish with thinly sliced scallions.
Last, you’ll notice the glossy sauce clings beautifully to the tender shrimp and crisp-tender broccoli. The balance of salty soy and subtle sweetness makes each bite irresistible—try serving it over jasmine rice to soak up every last drop, or add a squeeze of lime for a bright finish.

Peking Shrimp with Plum Sauce

Unexpectedly delightful and surprisingly simple to make, this Peking shrimp with plum sauce brings restaurant-quality flavors right to your kitchen. You’ll love how the sweet-tangy sauce clings to perfectly cooked shrimp, creating that signature glossy coating we all crave. It’s one of those dishes that feels fancy but comes together in minutes.

Ingredients

• 1 pound wild-caught large shrimp, peeled and deveined
• 2 tablespoons cold-pressed avocado oil
• 3 cloves fresh garlic, microplaned
• 1 tablespoon freshly grated ginger root
• 1/2 cup artisanal plum sauce
• 1 tablespoon tamari soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced on the bias
• 1 teaspoon toasted white sesame seeds

Instructions

1. Pat the wild-caught shrimp completely dry with paper towels to ensure proper searing.
2. Heat cold-pressed avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp in a single layer and cook for 90 seconds per side until they turn pink and develop a light crust.
4. Transfer the shrimp to a clean plate using tongs, leaving any oil in the skillet.
5. Reduce the heat to medium and add the microplaned garlic and freshly grated ginger to the same skillet.
6. Sauté the aromatics for exactly 45 seconds until fragrant but not browned.
7. Pour in the artisanal plum sauce, tamari soy sauce, and rice vinegar, stirring to combine.
8. Simmer the sauce for 2 minutes until it thickens slightly and bubbles form around the edges.
9. Return the cooked shrimp to the skillet and toss to coat evenly in the sauce.
10. Drizzle with toasted sesame oil and toss once more to incorporate.
11. Garnish with thinly sliced scallions and toasted white sesame seeds before serving.

Glossy and irresistible, the shrimp maintain their tender bite while the plum sauce provides that perfect balance of sweet and savory. The toasted sesame seeds add subtle crunch against the silky sauce, making each bite more interesting than the last. For a stunning presentation, serve it over jasmine rice with extra scallions scattered across the top.

Conclusion

Perfect for any home cook craving authentic Chinese flavors, these 20 shrimp recipes offer endless inspiration. From sweet and sour to spicy garlic, there’s a saucy dish to delight every palate. Try one tonight and let us know your favorite in the comments! Don’t forget to share this roundup on Pinterest so fellow food lovers can discover these irresistible recipes too.