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5.0 from 15 votes

Shanghai Shrimp Stir-fry - You Bao Xia (油爆虾)

Shanghai-style shrimp stir-fry or you bao xia (油爆虾) is a classic Shanghainese dish that uses whole shrimp. Wok fried until they are crispy and then soaked in a savory sauce, this Shrimp stir fry dish is also a favorite Shanghai Chinese New Year dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 294 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 pound medium shrimp (450g, size: 21/30)
  • 1 cup oil (for frying)
  • 2 scallions (white portion only, save the green portion for another day)
  • 3 lices ginger
  • 1 tablespoon Shaoxing wine
  • 1/2 cup chicken broth
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinese black vinegar
  • 1 teaspoon sesame oil
  • salt (to taste)

Instructions

    Cup of Yum
  1. Start by preparing the shrimp. Using kitchen shears, trim off the legs and the sharp pointy part at the top of the head. Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel.
  2. Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in two batches, frying gently for about 5 - 10 seconds with each batch. The shrimp will go opaque very quickly. Immediately scoop them out into a metal strainer, to drain excess oil back into the wok. Set the shrimp aside.
  3. Now, let the oil heat up again until it's smoking. Lower the shrimp into the oil again (in two separate batches), and fry for another 5 - 10 seconds. The frying time varies depending on shrimp size––over frying will dry out the shrimp.
  4. Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat on to low and add in the scallion whites and ginger. Cook for 2 minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar and vinegar. Turn up the heat, so the mixture comes to a simmer. Stir for 30 seconds.
  5. At this point, you can choose to remove the scallions and ginger from the wok, or simply leave them in there! Finally, add the shrimp back to the wok along with the sesame oil. Stir-fry for 5-10 seconds, until the shrimp are coated in the sauce. Add salt to taste, and serve.

Nutrition Information

Calories 294kcal (15%) Carbohydrates 2g (1%) Protein 24g (48%) Fat 20g (31%) Saturated Fat 2g (10%) Cholesterol 286mg (95%) Sodium 891mg (37%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 60IU (1%) Vitamin C 5.8mg (6%) Calcium 169mg (17%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 294

% Daily Value*

Calories 294kcal 15%
Carbohydrates 2g 1%
Protein 24g 48%
Fat 20g 31%
Saturated Fat 2g 10%
Cholesterol 286mg 95%
Sodium 891mg 37%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 60IU 1%
Vitamin C 5.8mg 6%
Calcium 169mg 17%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.