Shrimp in Oyster Sauce

I must admit I really like shrimp. I’m the only person in my household who does, but that doesn’t bother me one bit. In fact it means than when I cook up one of my shrimp recipes, I am left to enjoy in peace. More often than not, when I do cook shrimp, it’s likely in my in-person Caribbean Cooking Class, a Corporate Team Building Cooking Class, or for a Premium Private Chef Dining Experience that we have been commissioned to design and execute. 

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Shrimp in Oyster Sauce 

This Shrimp in Oyster Sauce Recipe was one of the first Chinese recipes I created post university. During university, I made much more budget-friendly recipes- ie egg noodles with ground beef, fried rice etc. However once I started working, I would occasionally splurge on shrimp. Fun fact, I started my gig as the Prime Time Weather Girl whilst I was in my second year of university studying TV Broadcast Journalism and I found my old demo reel showing my evolution over the 5 years I presented the weather some 20 years ago!

My best source of shrimp was the fresh shrimp my mother would get for me in Jamaica. She is still a seafood purveyor there and let me know if you need her to supply you with freshly caught local fish regularly. 

Back then was where my main kitchen ethos was formed- “The most bang for buck and taste, in and out as efficiently and effectively in as little time as possible!” That’s what we call “Serving the good life” over here at Chef and Steward. Booyakah! Talk about winning!  My Shrimp in Oyster Sauce Recipe allows you to do just that!

This is quick and efficient enough for a last minute weeknight dinner, yet fancy enough for a more leisurely weekend spread. Have it your way or have it both ways. What could be better than recipes that give you OPTIONS?

So let’s get into it. Serve this on a bed of Jasmine Rice or incorporate egg or rice noodles for another fitting Asian alternative. Or simply eat it as is for a lower carb count and better blood sugar regulation for a more diabetic-friendly meal. Either way, you win, because this Shrimp in Oyster Sauce Recipe is a win!

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Yield: 6-8

Shrimp in Oyster Sauce

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

This Shhrimp in Oyster Recipe is perfect for busy weeknight meals and still fancy enough for more leisurely weekend spreads. Serve as is for a lower carb count as a meal or over Jasmine Rice or with egg or rice noodles for a more traditional and budget-friendly way to feed more and make the meal stretch.

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Ingredients

• 2 lbs/1kg colossal raw, peeled and deveined shrimp
• 1 medium onion, chopped in very large pieces
• 4 cloves garlic, thinly sliced
• 2 inches of fresh ginger root, cut in long slices
• 1 bell/sweet pepper/capsicum, large dice
• 4 stalks scallions (both greens and onions), cut in 2 inch sections
• 1/4 cup Lee Kum Kee Oyster Sauce Panda Brand
• 2-3 Tbsp Toasted Sesame Oil
• 2 dashes Kikkoman Soy Sauce
• Himalayan Pink Salt to taste
• Black Pepper to Taste

Instructions

1. Heat up wok or large pan.
2. Add 1-2 Tbsp toasted sesame oil
3. Season shrimp with a pinch of salt, black pepper, garlic and tbsp of the oyster sauce
4. Saute shrimp for 3 mins on very high heat stirring continuously then remove from wok/pan
5. Add 1 Tbsp toasted sesame oil to same wok and then add the veggies and aromatics and saute on high heat, stirring continuously for another 2 minutes. Add shrimp and saute for another minute.
6. Remove from heat and serve.

Recommended Products

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  Kikkoman Naturally Brewed Soy Sauce, 5 Ounce (Pack of 3)
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  Chung Jung One O’Food Premium Sesame Oil, 16.91 Fl Oz, 100% Pure Sesame Seed Oil, Korean-Style Toasted, Rich and Nutty Flavor, Good for Cooking, Stir-fry, Noodles, Dressing, Drizzle
• 
  Lee Kum Kee Panda Brand Oyster Sauce for Cooking, Stir-Fries, Marinades, and Dipping Sauces | Oyster Sauce Bottle 18 oz 510g
• 
  Wok Utensils Tools for Carbon Steel, Stainless Steel Wok Spatula Set, 4-Pieces 17inch Extra Long, Metal Heat Resistant Handle, Skimmer, Soup Ladle, Slotted Turner
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  YOSUKATA Blue Round Bottom Wok Pan – 14" Woks and Stir Fry Pans - Chinese Hammered Pow Carbon Steel - Traditional Chinese Japanese Woks (14", Blue)

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CHEF AND STEWARD NOTE: Are you team Jasmine rice, team egg noodles or team eat this as a meal for a lower carb dish? Tell us if you make it for weeknight or weekend meals as well. It’s also a great sharing recipe for informal entertaining at home.