Shrimp with Oyster Sauce

This Shrimp with Oyster Sauce recipe is super easy to make and so flavorful. Plump shrimp are cooked in a sweet and savory sauce for finger-licking goodness. Perfect with steamed rice!

My mother was not one you’d find puttering around in the kitchen. She kept a very immaculate house but mostly left preparing everyday meals for our house help.

When I was growing up, her cooking was more like a special occasion than a regular occurrence. But although she didn’t cook often, she had a repertoire of special recipes.

Call me biased, but I have yet to find one shrimp dish that can beat my mom’s shrimp with oyster sauce. And I say that even with twenty-plus of my shrimp recipes on the blog. 🙂

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

Ingredient notes

• Shrimp– use head-on, shell-on shrimp for best results. I used 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

How to serve and store

• 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.

More shrimp recipes

Baked Cheese Shrimp

Shrimp in Black Bean Sauce

Nilasing na Hipon

Rellenong Hipon

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.64 from 11 votes

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 delicious with steamed rice!

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

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

US CustomaryMetric

Instructions

• Using scissors, trim shrimp of 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 color has turned pink.
• Add oyster sauce and continue to cook for about 3 to 5 minutes or until shrimp are cooked and sauce clings to shrimps.
• Season with salt to taste. Serve hot.

Notes

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.

Video

Nutrition Information

Calories: 155kcal, Carbohydrates: 6g, Protein: 24g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 183mg, Sodium: 645mg, Potassium: 452mg, Fiber: 1g, Sugar: 2g, Vitamin A: 134IU, Vitamin C: 5mg, Calcium: 92mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”