Silky Soy-Braised Shrimp
A quick coastal Chinese favorite where tender shrimp get a glossy, savory coating. The sauce reduces to a sticky, flavorful glaze that clings to each piece.
Ingredients
large raw shrimp, shells removed or kept on
1 lb (450g)
vegetable oil
3 tablespoons
fresh ginger, sliced
4 pieces
garlic, minced
3 cloves
dried red chili segments
4-5 pieces (optional)
water
½ cup
salt
1 teaspoon
light soy sauce
2 tablespoons
rice vinegar
1 tablespoon (optional)
Shaoxing wine or cooking wine
1 tablespoon (optional)
Instructions
1
Prep the shrimp
Rinse the shrimp briefly under cold water and pat dry with a paper towel. If the shells are still attached, make a shallow cut along the back to devein. Set aside.
2
Bloom the aromatics
Heat oil in a wide pan or wok over medium-high heat. Add the ginger slices, minced garlic, and chili segments (if using). Stir-fry for about 30 seconds until fragrant—the garlic should turn golden at the edges.
3
Sear the shrimp
Add the shrimp in a single layer. Cook for 1-2 minutes per side until they turn pink and start to curl. Give the pan a good stir to distribute the aromatics.
4
Braise and glaze
Pour in the water—it should come about halfway up the shrimp. Add the soy sauce, salt, and a splash of vinegar and wine if desired. Let the liquid come to a gentle boil, then reduce heat to medium-low. Let it simmer until the sauce reduces to a thick, glossy glaze, about 5-7 minutes. Shake the pan occasionally to coat the shrimp evenly.
5
Serve
Transfer to a serving plate immediately. The glaze should cling to the shrimp. Garnish with a few extra chili segments or sliced green onions if you like. Serve hot as a main dish or over steamed rice.
