Soy Sauce Shrimp Stirfry | Bangla Chinese Recipe

This is my go-to easy chinese shrimp recipe!

Only 15 minutes and a few ingredients, one of the most delicious dishes to add to your Bangla Chinese dinner menu.

I use large wild caught shrimp for this recipe.

Wild caught shrimp have a nice red coloring that pops, and the flavor and texture of the wild caught shrimp is also superior and really brings this dish to life! You can also use regular white shrimp in any size.

I like to keep the shells on the shrimp for extra flavor

but you can choose to peel your shrimp first if you want. I eat the shrimp with the shell, tail and all. If you want the added flavor without the shell on, you can boil your shrimp shells and tails in a bit of water for 10 minutes to make a nice broth that you can then add to your stirfry.

Watch the whole process below:

INGREDIENTS

1 lb shrimp

1 tbsp ginger (thick slices)

5 cloves garlic (thick slices, about 2 tbsp)

1/2 large white onion (large cubes, about 1+ cup)

1 tbsp soy sauce

1/2 tbsp oyster sauce

5 green chilis (sliced lengthwise)

1 bunch green onions (cut in 2.5 inch long pieces)

1/4 cup vegetable oil

pinch of salt (to taste, if needed)

INSTRUCTIONS

Cut up all your vegetables, and wash your shrimp well with salt.

Heat your pan on high, then add in your oil and ginger slices. Fry for a minute, then add in your garlic and onions.

Stirfry for a couple of minutes until the garlic starts getting some color on them, then add in your shrimp. Saute for a few minutes until the shrimp turns orange/is mostly cooked.

Add in your soy sauce, oyster sauce, and green chilis. Saute for a minute.

Then add in the green onions and stirfry until wilted. Taste and add a pinch of salt if needed, and you’re done! Enjoy with steamed white rice.