You just have to try out this beauty! Take a look at my sauteed shrimp below. This is a simple seafood stir fry with fresh ginger and a flavorful soy sauce marinade… I bet that you will absolutely love this recipe!
This dish is amazing.
And I have to admit that I actually made it first time not knowing what I would end up with. But as it happened we loved this shrimp and rice a lot! I have prepared it a couple of times now and we just can’t seem to get enough of it.
I bet that you will absolutely love this recipe!
Shrimp & Rice
And there’s even better news. Roll up your sleeves because we are cooking 3 versions of sauteed shrimp today!
I don’t like eating shrimp with a knife and fork (at home that is) so I stopped making a mess of the shrimp, my plate and most of all my clothes. I have 5 forks and knives on each hand so why bother? Prawns and crustaceans in general are exciting finger food.
Tear down those shells and munch away.
Sauteed Shrimp with Ginger & Rice
You can also use peeled shrimp of course.
But I like them best tossed in a little oil with theirs shells on. It is totally up to you.
I sometimes like to fry a bit of freshly sliced ginger and use it as a crunchy topping for the shrimp as well.
Are you fond of sauteed shrimp and rice?
Dirty Rice & Shrimp
Then also take a quick look at my dirty shrimp with rice and liver! Or scroll down to the 2 other sauteed shrimp recipes below: one with fennel and then another one with celery and Old Bay seasoning.
Which one do you prefer?
Easy Sauteed Shrimp with Ginger & Recipe
- 16 large raw shrimp (heads removed)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 oz fresh ginger (30 g)
- 1 tbsp fish sauce
- 1 tsp lemon juice
- 2 tbsp vegetable oil
- 1 tsp garlic paste
- a handful fresh cilantro , mint or spring onion
Combine the lemon juice, fish sauce, oyster sauce and soy sauce in a small cup or glass. Add 2 tablespoons of cold water.
Whisk well and put this marinade aside until needed later on. Pour the vegetable oil in a large non-stick pan and place it over medium heat until hot. Then add the garlic paste and sliced ginger. Stir fry them for a minute and then add the prawns to the pan.
Stir fry the shrimp for a couple of minutes until they are pink and cooked through. Then add the soy sauce marinade and season with some pepper.
Stir the shrimp for another 2 minutes. Take the pan off the heat and check the seasoning. Add extra pepper, soy sauce, lemon juice, oyster sauce or fish sauce to taste. Stir in some chopped mint, cilantro or spring onion.
Divide the sauteed shrimp over plates and serve with boiled rice.
Easy Sauteed Shrimp & Celery with Old Bay Seasoning
Some flavor ideas and combos just hit home in my head.
Because I just know it will taste exactly the same in real. Cooked shrimp and celery for instance, simple ingredients.
But put them together and it is like firework going off.
I love the texture contrast for a start.
Old Bay Seasoning
The soft shrimp next to the crunchy stir fried celery. The scent of white wine, Old Bay Seasoning and browned butter is another delight. I added the shrimp heads because they also add a richer shrimp flavor to this dish.
And I love that Old Bay Seasoning by the way, especially in combination with seafood.
How about you?
Then also check out my stone crabs with Old Bay Seasoning and cilantro butter!
Easy Sauteed Shrimp & Celery Recipe
- 16 whole raw shrimp (fresh or frozen)
- 3 stalks fresh celery chopped
- ½ glass dry white wine
- 2 tbsp unsalted butter
- 1 tsp sesame seeds
- garlic powder
- Old Bay Seasoning
Peel the shrimp, keep the tails on if you like. Keep 2 shrimp heads aside for this recipe (you can turn the remaining heads and scales into a delicious prawn head soup). Add half of the butter to a large wok and place it over medium heat until melted. Then add the 2 shrimp heads.
- Stir fry them for 2 minutes. Season with a pinch of garlic powder, pepper and Old Bay Seasoning. Then also add the peeled shrimp to the hot wok.
- Stir fry the shrimp for 4 to 5 minutes until they are pink. Then add the celery and white wine.
- Sautée the ingredients for another 2 minutes. Then take the wok off the heat. Add the sesame seeds and remaining butter.
Stir the prawns well. Check the seasoning and add extra pepper, Old Bay Seasoning, salt or garlic powder to taste. Remove the shrimp heads. Divide the sauteed shrimp and celery between plates. Serve hot.
Easy Sauteed Shrimp with Fennel
Next up then is another healthy stir fry with shrimp!
And not with celery this time but with fresh fennel.
Shrimp and fennel. Another perfect flavor match again.
The sweet flavor of the juicy plump shrimp in combination with the lightly caramelised fresh fennel is close to perfection. Pure and simple flavors. That’s what we are after here. And that’s also why this time I didn’t bother to add lemon juice, garlic or fresh herbs in the end.
Less is more.
Do you like fennel?
I usually prepare these shrimp on my teppanyaki hot plate outside when the weather is fine in the evenings. But when my outdoor cooking plans fail I prepare these sauteed shrimp in a large wok.
If you can, go for shrimp with heads still on.
You will see that it contains a lot of juice that transforms the remaining olive oil into a rich ‘sauce’. Drizzle that on top of the sauteed shrimp and fennel or mop it up with a piece of bread in the end.
Easy Sauteed Shrimp with Fennel Recipe
- 1 large fresh fennel
- 16 fresh or frozen raw shrimp thawed
- 3 tbsp olive oil
- Rinse the (thawed) shrimp under cold running tap water and let them drain on some paper towels.
- Trim the fennel bulb. Slice it up lengthwise and chop the slices roughly.
- Pour a little olive oil in a wok and place it over medium heat until hot. Then add the chopped fennel and stir fry it for about 4 minutes. Season with a little pepper and salt.
- Add the shrimp when the fennel starts to brown lightly. Stir fry for another 3 minutes until the prawns are pink. Then turn off the heat. Check the seasoning of the sauteed shrimp and add extra pepper or salt to taste.
- Transfer the sauteed shrimp and fennel onto plates. Drizzle with the remaining oil. Serve immediately.