Why It Works

This Asian Garlic Shrimp is bold, glossy, and packed with savory-sweet flavor. A quick marinade infuses the shrimp with garlic and ginger, while a fast sauté keeps them juicy and tender—making this a perfect weeknight dinner that feels special but comes together in minutes.

Recipe

Ingredients

• 1/4 cup low-sodium soy sauce (or coconut aminos)
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons coconut sugar or brown sugar
• 2 tablespoons olive, vegetable, or canola oil, divided
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 pound medium or large shrimp, peeled and deveined
• 2 scallions, sliced
• 1 tablespoon toasted sesame seeds
• Cooked rice or noodles, for serving (optional)

Instructions

1. Marinate the Shrimp:
   In a large bowl, whisk together soy sauce, rice vinegar, sugar, 1 tablespoon oil, sesame oil, ginger, and garlic. Add shrimp and toss to coat. Marinate for 30 minutes at room temperature or up to 1 hour in the refrigerator.
2. Cook the Shrimp:
   Heat a large wok or sauté pan over medium-high heat. Add the remaining 1 tablespoon oil. Using a slotted spoon, transfer shrimp to the pan (reserve marinade). Cook 4–5 minutes, turning once, until pink and opaque. Remove shrimp to a bowl.
3. Make the Sauce:
   Pour the reserved marinade into the pan along with the scallions. Bring to a boil and cook for about 2 minutes, until slightly thickened and glossy.
4. Finish and Serve:
   Return shrimp to the pan or pour the sauce over the shrimp. Sprinkle with toasted sesame seeds and serve over rice, noodles, or alongside vegetables.

Getting Kids Involved

• Let kids whisk together the marinade ingredients.
• They can sprinkle sesame seeds over the finished dish.
• Older kids can help add scallions to the pan with supervision.

Pro Tips, Meal Prep, and Time Savers

• Don’t Overcook: Shrimp cook quickly—remove them as soon as they turn pink and opaque.
• Marinate Smart: Even 30 minutes adds big flavor, but avoid marinating too long to keep shrimp tender.
• Prep Ahead: Mix the marinade earlier in the day and store in the fridge until ready to use.
• Add Veggies: Snap peas, bell peppers, or broccoli can be sautéed before cooking the shrimp for a complete one-pan meal.

This Asian Garlic Shrimp is fast, flavorful, and endlessly versatile—perfect for busy nights when dinner needs to be both easy and impressive.

Asian Garlic Shrimp

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Print Recipe

Next time you need an easy weeknight dinner that’s on the table fast, make this Asian Garlic Shrimp. Juicy shrimp are marinated in a savory-sweet garlic ginger sauce, then quickly sautéed and finished with a glossy, flavorful glaze. It’s a total crowd-pleaser that comes together with minimal effort and maximum flavor.

Ingredients

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•  1/4 cup low-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons 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, sliced
• 1 tablespoon toasted sesame seeds

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Instructions

• In a large bowl, combine the soy sauce, rice vinegar, sugar, 1 tablespoon of the oil, sesame oil, ginger, and garlic. Stir well.

• Add the shrimp and toss to coat. Marinate for 30 minutes at room temperature or up to 1 hour covered in the refrigerator.

• Heat a large wok or sauté pan over medium-high heat and add the remaining oil. Using a slotted spoon, add the shrimp and sauté for 4–5 minutes, turning once, until pink and opaque.

• Remove shrimp to a bowl.

• Add the remaining soy sauce mixture and scallions to the pan. Boil over high heat for about 2 minutes, or until the sauce thickens slightly.

• Pour the sauce over the shrimp, sprinkle with sesame seeds, and serve with your favorite sides.

Notes

• To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet until warmed through.

• Fresh or Frozen Shrimp: Both work well—just be sure shrimp are peeled and deveined.

• Thawing Tip: If using frozen shrimp, thaw under cold running water for about 10 minutes. Avoid warm or hot water.

• Don’t Overcook: Shrimp cook quickly and can turn rubbery if overdone.

• Add Heat: Stir in chili flakes or sriracha if you like a spicy kick.

• Make It Your Own: This marinade works great with chicken, beef, or tofu—feel free to switch it up!

• Author: Miks