This Shrimp with Oyster Sauce recipe is super easy to make and 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!
- 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
- 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 overcook lest they turn tough and hard to peel.
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.
- Using scissors, trim the shrimp tendrils. Rinse 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 for about 1 to 2 minutes, stirring regularly.
- 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 shrimp are cooked and the sauce clings to shrimp.
- Season with salt to taste. Serve hot.
“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.”