Dry-Fried SHRIMP

(from kylerhea’s recipe box)

March 09 – I used U-15 shrimp, and deveined and shelled them.
Serve with cooked rice.

Source: Reichl's COMFORT ME w/ APPLES

Serves 6 people



  • 3 scallions
  • 2 Tbs vegetable oil
  • 1/2 tsp salt
  • 1-1/2 pounds of large shrimp in shell
  • 1 Tbs soy sauce
  • 2 Tbs chicken broth


  1. Thinly slice enough of the green part of the scallions to make 1/4 cup. Cut the white part of the scallions into 1/2 inch long pieces.

  2. Wash the shrimp in cold water and pat them dry. Heat a large wok (about 14 inches in diameter) over high heat until hot but not smoking, and add the oil, swirling the wok to coat its sides with oil. Lower the heat to moderatly high and add the salt and shrimp. Stir-fry the shrimp until almost cooked through, about 3 minutes. Add the white parts of the scallions and the soy sauce and the chicken stock and stir-fry until the shrimp is cooked through, about 1 minute. Remove the wok from the heat and add the green parts of the scallions, tossing to combine. Serve with rice.

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