Peking shrimp is made by lightly battering and frying shrimp and then cooking it in a sweet and savory sauce with green onions. It is a very delicious seafood meal that's easy to assemble in under 20 minutes!

Shrimp cooked in a Peking-style sauce served with veggies or rice is a quick and easy meal full of bold flavor. This light and hearty meal is better than takeout and perfect for whenever you are busy and short on time.

More shrimp recipes you may like: Baked shrimp oreganata, Red Argentinian shrimp recipe and Ninja Food shrimp recipe.

It is made with a few pantry staple ingredients and hardly takes any time or effort to put together. This simple shrimp stir fry is ideal for family weeknight dinners during the summertime or whenever you are craving seafood!

What really makes Peking shrimp shine is the Asian-style sauce. This flavorful sauce is made with dark soy sauce, cooking wine, and a bit of sugar. It is both sweet, and savory and filled with plenty of green onions.

You can serve this recipe as is or it can be customized to include your favorite veggies, such as sugar snap peas, bell peppers, or chopped tomatoes.

Recipe ingredients

Shrimp. 1lb uncooked peeled deveined shrimp. Choose high-quality fresh shrimp or frozen shrimp that has been thawed completely.

Egg white. Used to bind the cornstarch onto the shrimp.

Cornstarch. Coats the shrimp to give it a crispy exterior.

Cooking wine. Made especially for cooking, this type of wine is saltier and sweeter than regular wine. It gives a robust and savory flavor to this seafood dish.

Sugar. Just a bit to enhance the sweetness of this recipe.

Dark soy sauce. Has a richer, sweeter, and darker flavor than regular soy sauce.

Chopped green onions. Gives a mild onion flavor and nice color.

How to make Peking shrimp

Begin by cleaning the shrimp. If they're not already peeled and deveined, do so. Rinse them briefly under cold water and pat them dry with paper towels. In a medium-sized bowl, whisk together the egg white and cornstarch to make a smooth batter. Dip each shrimp into this mixture, ensuring it's well-coated, and let any excess drip off.

In a large skillet, add enough cooking oil to lightly coat the bottom and place it over medium-high heat. Once the oil is hot, add the coated shrimp. Fry them for about 2 minutes on one side, then turn them over and fry for another 2 minutes or until they turn pink and golden.

While the shrimp are cooking, mix together the cooking wine, sugar, and dark soy sauce in a separate bowl until the sugar is dissolved. Sprinkle the chopped green onions over the shrimp in the skillet, then pour the sauce mixture over everything.

Stir gently, ensuring the shrimp are coated with the sauce, and let it simmer for about a minute. This will allow the flavors to combine and the sauce to thicken a bit.

Once done, remove from heat and transfer the shrimp to a serving dish, pouring over any remaining sauce. Enjoy with steamed rice or your preferred side dish.

What is Peking-style cuisine

Peking style, also known as Beijing style, is one of the many different cooking styles in Chinese cuisine. Originating in Beijing, China, food from this area is known for its fresh, salty, and bold flavors and use of garlic, ginger, scallions, and peppers.

The dishes usually include meat and vegetables covered in a thick and flavorful sauce made with high-quality ingredients and served with dumplings or noodles instead of rice.

One of the most popular dishes from this area is Peking duck.

Substitutions

Shrimp. I used regular shrimp but you could easily use prawns instead. If you don't like shrimp try using chicken breasts or chicken tenders cut into bite-sized pieces.

Cooking wine. To achieve a similar bold flavor try using cooking sherry, red wine vinegar, or low-sodium chicken or beef broth.

Dark soy sauce. You can use regular soy sauce, oyster sauce, or hoisin sauce instead.

Sugar. Use honey or maple syrup if you like.

Variations

Aromatics. Feel free to add minced garlic, chopped scallions, and fresh or ground ginger to the sauce for a more savory flavor.

Veggies. Make this Peking shrimp recipe more filling by adding your favorite veggies, such as zucchini, yellow squash, snow peas, broccoli florets, bell peppers, or sliced tomatoes. Make sure to blanch the veggies in boiling water or steam them for a few minutes before adding them to the sauce so as to not overcook the shrimp.

Sugar. Add more sugar or the sweetener of your choice, if you want a sweeter sauce.

Spices. If you like a spicy meal, add red crushed pepper flakes, a sprinkle of cayenne pepper, chili oil, or Sriracha to taste.

Frequently asked questions

Serving suggestion

Steamed White Rice: A staple that pairs well with rich, saucy shrimp.
Vegetable Stir-fry: A mix of colorful veggies like bell peppers and snap peas, lightly sautéed in garlic.
Simple Noodles: Toss some rice or udon noodles in a bit of sesame oil for a quick side.
Cucumber Salad: Slices of cucumber with a dash of rice vinegar for a refreshing touch.
Steamed Greens: Choose greens like bok choy or Chinese broccoli, lightly seasoned.
Quinoa: A nutty grain that offers a twist from the usual rice.
Pan-fried Tofu: Adds a different texture and protein source to the meal.
Egg Fried Rice: A flavorful combo of rice, eggs, and veggies.

Storage instructions

To store Peking shrimp, transfer any leftovers to an airtight container and place it in the refrigerator. It should be consumed within 2-3 days for the best quality.

When you're ready to reheat, it's best to do so gently in a skillet over medium heat until warmed through. Avoid using the microwave as it can make the shrimp rubbery. If the dish becomes too dry, add a splash of water or broth during reheating.

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Hope you will like this Peking Shrimp recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestion.