Sweet and Savory Ginger Shrimp Stir-Fry

This Sweet and Savory Ginger Shrimp Stir-Fry is a quick and vibrant dish that combines succulent shrimp with a sticky-sweet, slightly tangy sauce featuring ginger, soy sauce, and ketchup. Enhanced by the umami of dark soy sauce and balanced with sugar and wine, this dish is a delightful blend of East-meets-West flavors. It’s perfect for weeknight dinners and elegant enough for guests. With minimal prep and ingredients you likely already have, it’s a fast-track route to restaurant-style satisfaction at home.

Cooking Time

• Prep Time: 10 minutes

• Cooking Time: 10 minutes

• Total Time: 20 minutes

• Yield: Serves 3–4 people

Ingredients

• 400g (14 oz) shrimp (16/20 size), peeled and deveined

• 1 tbsp cornstarch

• 2 tbsp vegetable oil (divided)

• 3 tbsp ketchup

• 1 tbsp light soy sauce

• ½ tbsp dark soy sauce

• Salt, to taste

• 2 tsp sugar

• 4 slices fresh ginger

• ⅓ glass white wine (about 80 ml)

• 1–2 stalks spring onion, sliced lengthwise for garnish

Step-by-Step Cooking Directions

1. Prep the Shrimp
Pat the shrimp dry with a paper towel to remove excess moisture. This helps achieve a better sear. Transfer to a bowl, add 1 tablespoon cornstarch, and mix thoroughly. The starch will create a delicate crust and help the sauce cling later.

2. Sear the Shrimp
In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp in a single layer and sauté for 3–4 minutes until pink and slightly crispy on the outside. Remove the shrimp and set aside.

3. Make the Sauce
In a small bowl, combine ketchup, light soy sauce, dark soy sauce, a pinch of salt, and sugar. Stir until sugar dissolves and the sauce is well blended.

4. Sauté the Ginger
Heat the remaining 1 tablespoon of vegetable oil in the pan. Add fresh ginger slices and sauté for 30–45 seconds until aromatic.

5. Deglaze with White Wine
Pour in the white wine, stirring to lift any browned bits from the bottom of the pan. Allow the alcohol to evaporate slightly, around 30 seconds.

6. Combine and Cook
Add the pre-mixed sauce to the pan and let it simmer for about 1 minute. Return the shrimp to the pan, toss to coat, and cook for another 1–2 minutes until the sauce thickens and clings to the shrimp.

7. Garnish and Serve
Turn off the heat. Add sliced spring onions for color and brightness. Serve hot over steamed rice or noodles.

Nutritional Information (Approximate per serving)

• Calories: 280

• Protein: 25g

• Fat: 10g

• Carbohydrates: 20g

• Fiber: 1g

• Sodium: 700mg

The Origins and Popularity of the Recipe

Shrimp stir-fry dishes are a staple in Chinese-American cuisine and globally loved for their quick preparation and bold flavors. This particular variant—with ketchup and soy sauce—is reminiscent of sweet-and-sour and shrimp-in-chili-sauce recipes that blend traditional Chinese ingredients with Western condiments. Its widespread popularity is thanks to its universal taste appeal and versatility.

Reasons Why You’ll Love the Recipe

• Quick and easy: From prep to plate in under 20 minutes

• Minimal ingredients: Pantry staples create big flavor

• **Perfect for busy weeknights or dinner parties

• Balanced flavors: Sweet, salty, tangy, and umami-rich

• Versatile serving options: Rice, noodles, or lettuce wraps

Health Benefits

• Shrimp is high in lean protein and low in calories

• Ginger supports digestion and immune function

• Spring onions are rich in antioxidants and vitamins A and C

• Low in saturated fat compared to deep-fried dishes

• White wine adds depth without significant calories or fat

Serving Suggestions

• Serve hot over steamed jasmine or basmati rice

• Try it with thin rice noodles or stir-fried udon

• Pair with a light cucumber salad or sautéed greens

• Use as a filling for lettuce wraps for a low-carb option

• Add to a rice bowl with avocado, edamame, and sesame seeds

Common Mistakes to Avoid

• Overcooking the shrimp: They only need 3–4 minutes; overcooking makes them rubbery

• Too much cornstarch: It can cause gumminess if overused

• Using low-heat oil: Use vegetable or other high-smoke-point oils

• Skipping the deglazing step: White wine lifts flavor from the pan

• Not drying shrimp: Moisture prevents caramelization and searing

Pairing Recommendations

• Beverages: Dry Riesling, Sauvignon Blanc, or sparkling water with lime

• Appetizers: Vegetable spring rolls, miso soup, or edamame

• Desserts: Mango sticky rice or fruit sorbet

• Sides: Stir-fried bok choy, garlic spinach, or steamed dumplings

Cooking Tips

• Prep all ingredients ahead—stir-frying is fast

• Use fresh ginger instead of powdered for the best aroma

• Don’t skip dark soy—it adds deep color and savory intensity

• Substitute wine with chicken broth for an alcohol-free version

• Slice spring onions lengthwise for aesthetic plating and aroma

Similar Recipes to Try

• Shrimp in Garlic Butter Sauce

• General Tso’s Shrimp

• Thai Basil Shrimp Stir-Fry

• Honey Garlic Prawns

• Teriyaki Shrimp with Broccoli

Variations to Try

• Spicy: Add 1 tsp chili paste or red pepper flakes

• Citrusy: Use orange juice in place of wine for a sweet twist

• Crunchy: Add toasted sesame seeds or crushed peanuts

• Vegetarian: Replace shrimp with tofu or mushrooms

• Tropical: Add pineapple chunks for sweet contrast

Ingredient Spotlight: Ginger

Fresh ginger plays a starring role in this dish, infusing the sauce with its signature spicy warmth and slight citrus undertone. Ginger is widely known for its anti-inflammatory and digestive properties, making it a healthful addition to rich or sweet dishes. It also adds a unique complexity that balances out the sweetness of ketchup and sugar.

Conclusion

This Sweet and Savory Ginger Shrimp Stir-Fry is a testament to how simple ingredients can come together in harmony to create something extraordinary. Whether you’re cooking for a weeknight meal or entertaining guests, this dish offers restaurant-quality taste with no stress. Its blend of bold, familiar, and slightly exotic flavors ensures it will become a beloved staple in your kitchen.

10 Comprehensive Frequently Asked Questions

1. Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before cooking.

2. What’s the difference between light and dark soy sauce?
Light soy is saltier and thinner; dark soy is thicker, sweeter, and gives the sauce a deep color.

3. Can I use honey instead of sugar?
Absolutely. Use about 1½ tsp honey to replace 2 tsp sugar for a natural sweetener.

4. What if I don’t have white wine?
Substitute with rice wine vinegar, apple juice, or broth.

5. How can I make it spicier?
Add a small chopped chili or chili oil during the ginger sauté step.

6. Will this work with chicken or tofu?
Yes. Use thinly sliced chicken breast or firm tofu, and follow the same steps.

7. How do I know the shrimp is cooked?
Shrimp turns opaque and pink, and curls into a ‘C’ shape when fully cooked.

8. Can I make the sauce ahead of time?
Yes. Mix and store in the fridge for up to 3 days.

9. Is this dish good cold?
It’s best hot, but leftovers can be served chilled in a salad or rice bowl.

10. Can I double the recipe?
Yes, but cook shrimp in batches to avoid overcrowding and steaming instead of searing.