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Easy Velvet Shrimp Recipe: Tender, Juicy, and Flavorful

Easy Velvet Shrimp Recipe

Tender shrimp are coated in an egg-white-and-cornstarch mixture, briefly blanched, and finished with aromatic seasonings. Add the optional light sauce for a glossy, savory finish.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Velvet Shrimp
  • 1 pound Large shrimp, peeled and deveined
  • 1 Large egg white
  • 1 tablespoon Cornstarch
  • 1 tablespoon Shaoxing rice wine
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Granulated sugar
  • 1/8 teaspoon Ground white pepper
  • 1 teaspoon Toasted sesame oil
Cooking and Aromatics
  • 1 tablespoon Neutral oil, such as canola or peanut oil
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Fresh ginger, minced
  • 2 Scallions, sliced
Optional Light Sauce
  • 1/2 cup Low-sodium chicken stock or water
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Light soy sauce
  • 1 teaspoon Cornstarch
  • 1 tablespoon Cold water for cornstarch slurry

Method
 

Step-by-Step
  1. Pat the shrimp thoroughly dry. Whisk together the egg white, cornstarch, Shaoxing rice wine, kosher salt, sugar, white pepper, and sesame oil, then mix in the shrimp until evenly coated. Refrigerate for 20–30 minutes.
  2. Bring a wide saucepan of water to a gentle simmer. Blanch the shrimp in batches for about 30–60 seconds, just until the outside turns opaque, then remove and drain; they should not be fully cooked yet.
  3. Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Stir-fry the ginger, garlic, and scallions for about 20–30 seconds, just until fragrant.
  4. Add the partially cooked shrimp and toss for 1–2 minutes, until they are opaque, curled, and cooked through. Shrimp should reach 145°F internally.
  5. For the sauced version, add the stock or water, oyster sauce, and light soy sauce. Bring the mixture to a simmer, stir in the cornstarch slurry, and cook for 30–60 seconds until lightly thickened.
  6. Serve the velvet shrimp immediately with steamed rice or vegetables. Spoon any light sauce over the top and finish with the remaining sliced scallions.

Notes

Keep the shrimp cold and dry before marinating so the coating clings properly. Do not overcook during blanching or the final stir-fry. Dry sherry is a practical substitute for Shaoxing rice wine.