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.
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!
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.
- 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
- 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.