Recipe: Shanghainese Big Headed Shrimp

By Cristina Ng, January 4, 2019

0 0

This is part of our Healthy & Delicious Restaurant Recipe Series.

As chef and partner at Mi Xiang Yuan (aka The Rice Garden), a popular Chinese lunch spot, Anthony Zhao draws from his Shanghainese background and fine dining training to modernize local dishes. A favorite of his daughter’s, this tasty shrimp is an excellent source of protein, vitamins and minerals. While he uses traditional flavoring such as soy sauce, ginger and garlic, regular cooking oil is replaced with olive oil and grass-fed butter while honey stands in for processed sugar.

Shanghainese Big Headed Shrimp

Image courtesy Mi Xiang Yuan (left) and by Cristina Ng/That's (right)

Serves 2 as a main

  • 500g big headed shrimp

  • 2 tbsp olive oil

  • 1 small bunch scallions

  • ½ tsp chopped garlic

  • ½ tsp chopped ginger

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp honey

  • 1 tbsp water

  • 1 tsp balsamic vinegar

  • 1½ tbsp grass-fed butter

  • Dash of salt

  • 2 cups cooked organic rice


  1. Trim the ends off the scallions, chop two tablespoons finely and set aside. Roughly chop the rest into two-inch long sections.

  2. Heat the oil in a wok and add the large pieces of scallion. Slowly sauté until they are golden brown and fragrant.

  3. Add the shrimp and sear quickly on each side. Remove from pan and drain excess oil, leaving about a tablespoon.

  4. Put the wok back on the stove and add ginger and garlic, sauté for one minute while stirring quickly.

  5. Add soy sauces, water, honey and dash of salt. Deglaze the pan with balsamic vinegar.

  6. Return shrimp to the wok and stir quickly for three minutes. Add butter to enrich the sauce, and garnish with chopped scallions. Serve immediately on organic rice.

[Cover image by Cristina Ng/That's]

See listing for Mi Xiang YuanFor more recipes in this series, click here.

more news

Veggie Mama's Vegan Cinnamon French Toast Crunch Recipe

Another great recipe from China-based foodie and former Shanghai restaurateur Lindsey Fine (aka Veggie Mama).

Shanghai Restaurant Review: Ramen Mitsuyoshi

Ramen Mitsuyoshi is the latest ramen shop specializing in tonkatsu-broth noodles.

Shanghai Restaurant Review: Chuckville

Finger lickin' barbecue at Laoximen.

Shanghai Restaurant Review: Tube Station

Pizza with a messy past.

Veggie Mama's Recipe for Quick & Healthy Vegan Asian Orange 'Chicken'

Another great recipe from China-based foodie and former Shanghai restaurateur Lindsey Fine (aka Veggie Mama).

Check Out VUE Restaurant's Updated Sunday Brunch

Visit Vue Restaurant and experience the evolution of brunch.

3 Delicious Drinks You Need to Try Right Now

Craving a refreshing beverage? We’ve got you covered!

Veggie Mama's Vegan Kale, Pumpkin & Tofu Ricotta Roll Ups Recipe

Another great recipe from Shanghai-based foodie and restaurateur Lindsey Fine (aka Veggie Mama).

0 User Comments

In Case You Missed It…

We're on WeChat!

Scan our QR Code at right or follow us at Thats_Shanghai for events, guides, giveaways and much more!

7 Days in Shanghai With

Weekly updates to your email inbox every Wednesday


Download previous issues

Never miss an issue of That's Shanghai!

Visit the archives

Get the App. Your essential China city companion.