Shrimp with Oyster Sauce

This recipe for shrimp in oyster sauce is delicious and very easy to prepare. For finger-licking goodness, whole shrimp are cooked in a sweet and exquisite sauce. excellent with steamed rice!

Table Of Contents

  • Ingredient notes
  • Helpful tips
  • How to serve and store
  • More shrimp recipes
  • Shrimp with Oyster Sauce

You wouldn’t find my mother tinkering around in the kitchen. She maintained a spotless home but mostly abstained from cooking for the family.

She never cooked on a regular basis; it was more like a special occasion when I was a child. She didn’t cook frequently, but she did have a collection of unique recipes in her back pocket.

If you want to call me biassed, I haven’t found a shrimp recipe that compares to my mom’s shrimp with oyster sauce. Even though I have more than twenty of my own shrimp recipes on this blog, I still say that.

Shrimp with Oyster Sauce

Her recipe is one of the easiest and simplest dishes you can make but is full of finger-licking goodness. It requires basic pantry ingredients you probably already have on hand and takes under 30 minutes from prep to dinner!

Ingredient notes

Shrimp– use head-on, shell-on shrimp for best results. I used a large 31/35 count in the recipe.

Aromatics– onions and garlic

Fish sauce– adds an umami taste

Tomato sauce– thickens the sauce and enhances the flavor

Oyster sauce– rich, syruplike condiment that adds a slightly sweet and salty taste.

Helpful Tips

  • Drain the shrimp well before cooking or you’ll end up with way more liquid. This is a sort of “dry” dish with the sauce mostly clinging onto the shrimp.
  • Do not overcrowd them lest they turn tough and hard to peel.
  • Shrimp with oyster sauce is delicious as a main dish with steamed rice. Perfect for kamayan!
  • Store leftovers in a container with a lid and refrigerate for up to 3 days.
  • Reheat in the microwave at 2 to 3-minute intervals until warmed through.

Shrimp with Oyster Sauce

Shrimp with oyster sauce is the easiest and simplest dish you can make. It’s coated with a sweet and savory sauce for the ultimate flavor. Finger-licking is delicious with steamed rice!


  • 1pound large shrimp, shell, and head on
  • 1tablespoon canola oil
  • 1onion, peeled and sliced thinly
  • 4cloves garlic, peeled and minced
  • 1teaspoon fish sauce
  • 1/2cup tomato sauce
  • 2tablespoons oyster sauce
  • salt to taste

Shrimp with Oyster Sauce


  • Using scissors, trim the shrimp tendrils. Wash and drain very well.
  • In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add fish sauce and cook, stirring regularly, for about 1 to 2 minutes.
  • Add tomato sauce and allow to simmer until reduced and thickened.
  • Add shrimp and continue to cook, stirring to combine, until coated with tomato sauce and the color has turned pink.
  • Add oyster sauce and continue to cook for about 3 to 5 minutes or until the shrimp are cooked and the sauce clings to the shrimp.
  • Season with salt to taste. Serve hot.


Before cooking, drain the shrimp thoroughly to avoid having a lot more liquid. This dish has a tendency to be “dry,” with the sauce clinging primarily to the shrimp.

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