Pan‑fried shrimps with soy sauce (豉油王蝦 / 干煎虾碌) is a classic everyday Cantonese seafood dish that’s quick to prepare but rich in flavor. It’s ideal as part of a Chinese New Year feast or any celebratory meal, bringing a light yet savory seafood component to balance heavier mains. 

The key to this dish lies in fresh shrimp, a quality soy‑based sauce, and the right frying technique so that each shrimp turns out firm, juicy, and flavorful without becoming tough. 

This recipe is part of my Chinese New Year food collection, featuring 16 traditional festive dishes.

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Cantonese Style Pan-fried Shrimps

Yield: 8 large shrimps

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

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

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Ingredients

Ingredients A- Shrimps and marinade

• 8 pieces large shrimps, (about 300g, with head and shell)
• 1 tablespoon premium light soy sauce
• 1 teaspoon cornflour
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon sugar

Ingredients B- Aromatics

• 30 g scallions
• 2 teaspoons chopped garlic

Ingredients C- Sauce

• 1/2 tablespoons premium light soy sauce, , (reduce if prefer less salty)
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon sesame oil

Ingredients D- Others

• 2 tablespoons vegetable oil

Instructions

1. Prepare the Shrimps

1. Remove heads and legs from each shrimp with kitchen scissors.
2. Make a shallow cut down the back of each shrimp and pull out the intestinal vein; this improves texture and appearance.
3. Butterfly the shrimp by deepening the cut slightly — it helps them cook faster and look more presentable.
4. Rinse under cold water and drain well. 

Tip: Keeping the shells on helps trap natural juices and makes the shrimps more succulent. 

2. Marinate and Make the Sauce

1. In a bowl, mix soy sauce, cornflour, ground white pepper, and sugar.
2. Toss the prepared shrimps in this marinade and let them rest for about 15 minutes — this seasoning helps flavor the shrimp without overpowering them.
3. In a small separate bowl, whisk together the sauce ingredients (soy sauce, Shaoxing wine, sesame oil). Set aside. 

3. Pan‑Fry the Shrimp

1. Heat the vegetable oil in a frying pan over medium heat.
2. Add the marinated shrimps to the pan while the oil is still warm rather than very hot — this prevents sticking.
3. Sear the shrimps undisturbed until they turn opaque and slightly golden on one side (about 1–1½ minutes), then flip to cook the other side. 

4. Add Aromatics and Sauce

1. When the shrimps are about 70 % cooked, add the chopped garlic and scallions. Let them sauté until fragrant — this frames the shrimp with aromatic depth.
2. If the pan has excess oil, carefully remove some before adding the sauce.
3. Pour the prepared sauce over the shrimp and continue stir‑frying just until the sauce begins to cling to the shrimp surfaces.
4. Remove from heat. 

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kadoya Pure Sesame Oil, 11 Fluid Ounce
• 
  Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing
• 
  Pearl River Bridge Golden Label Superior Light Soy Sauce, Plastic Bottles, 16.9 oz
• 
  IPOW IP01115 Stainless Steel Fine Tea Mesh Strainer Colander Sieve with Handle for Kitchen Food Rice Vegetable, Set of 3

Nutrition Information:

Yield: 8 Serving Size: 8 shrimps
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 560mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 9g

This data was provided and calculated by Nutritionix on 5/24/2019

Why This Technique Works

• Butterflying and marinating help the shrimp absorb seasoning and reduce splattering while cooking. 
• Searing lightly first locks in moisture so the shrimp stays tender. 
• Adding aromatics later prevents them from burning, but still infuses maximum aroma. 

Serving Suggestions

Serve these pan‑fried shrimps hot, with steamed rice or alongside other Chinese New Year dishes like Dumplings (Jiaozi) and Longevity Noodles, for a balanced, festive meal.

Tips & Variations

• If you prefer slightly sweeter notes, add a dash of oyster sauce to the sauce mixture. 
• Shrimp shells may be kept on for extra juiciness or removed for easier eating — both work well depending on your preference. 
• Serve with a light squeeze of lemon for freshness.

Related Recipes 

• Dumplings (Jiaozi) — Symbolizing wealth and togetherness.
• Longevity Noodles (长寿面) — For long life and good health this festive season.

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