Cantonese Style Pan-fried Shrimps

This recipe is the tested method to pan-fried shrimps.  Please also check the note section for variations.

Course Main
Cuisine Chinese
Keyword Chinese pan-fried shrimps, pan-fried prawns, pan-fried prawns with soy sauce, pan-fried shrimpps
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 8 large shrimps
Calories 387 kcal
Author KP Kwan


Ingredients A- Shrimps and marinade

Ingredients B- Aromatics

Ingredients C- Sauce

Ingredients D- Others


  1. Remove the head and leg of the shrimps.
  2. Make a shallow cut down the back of the shrimps, pull out the intestinal vein.
  3. Butterfly the shrimp.
  4. Rinse the shrimps and drain away the water.
  5. Combine all the ingredients C to make the sauce
  6. Place the vegetable oil in the pan, Sear the shrimps on both sides until near cook.
  7. Add Ingredients C into the pan and stir-fry until aromatic.
  8. Add the sauce to the shrimp. Stir-fried the shrimps until the sauce forms a coating on the shrimps’ surface.

  9. Dish out. Garnish with more scallions and serve.

Recipe Video

Recipe Notes

Variation: Substitute 1 tablespoon of light soy sauce with 1 tablespoon of tomato ketchup plus 1 teaspoon of Worcestershire sauce.

Nutrition Facts
Cantonese Style Pan-fried Shrimps
Amount Per Serving (8 shrimps)
Calories 387 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Cholesterol 93mg 31%
Sodium 2800mg 117%
Total Carbohydrates 13g 4%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.