Ginger Garlic Shrimp

By: Hannah Lee Leidy
Ginger Garlic shrimp
Image by Scott Suchman

Tim Ma, the owner of Lucky Danger in Washington DC, takes after his Uncle Paul when it comes to family functions: A former New York chef, Paul brings ginger garlic shrimp to every occasion, and it’s one of the first recipes he passed on to Ma when he began cooking professionally. Chiou’s grandmother would make a similar dish with shell-on shrimp and slices of ginger and garlic.

recipe heading-plus-icon


Serves 6 to 8

  • 20 (16 to 20 count) shrimp, peeled and deveined but tails left on
  • ½ cup arrowroot starch
  • ¼ cup canola oil or grapeseed oil
  • 2 tablespoons minced garlic
  • 1 tablespoons chopped scallions
  • 1 tablespoon sugar
  • ¼ cup Shaoxing wine
  • 2 tablespoons soy sauce

In a medium bowl, toss shrimp with arrowroot starch. Heat oil in a wok over medium heat. Sear shrimp for about 45 seconds per side, then set aside on a paper towel-lined plate. Add ginger, garlic, and scallions to wok and cook for 1 minute.  Stir in sugar, Shaoxing, and soy sauce. Stir to combine. Add shrimp back to wok and toss to mix with sauce. Cook until sauce thickens, about 1 minute more.

  • Recipe By
    Andrew Chiou and Tim Ma, Lucky Danger, Washington D.C.
  • Contributing City
    Washington DC
Featured Articles

Related Recipes


Chili Blue Catfish

Traditionally on Chinese New Year, a whole fish on the table symbolizes abundance, and [...]


Shrimp Spring Rolls

These spring rolls are similar to ones Ma’s family makes for holidays and other [...]


Congee Recipe

Congee is a stable in many Chinese-American households. “My parents eat it every day,” [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue