1 pound raw jumbo shrimp (16 to 20 per pound), preferably shell-on and thawed if frozen
2 tablespoons neutral oil, such as vegetable
1 (1-inch) piece ginger, thinly sliced
4 cloves garlic, finely chopped
Steamed white rice, for serving (optional)
Instructions
Trim and cut 6 medium scallions crosswise into 2-inch pieces, keeping the dark green parts separate from the light green and white parts.
Stir 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 tablespoon water, 1 teaspoon soy sauce, 1/2 teaspoon granulated sugar, 1/4 teaspoon of the kosher salt, and 1 pinch ground white pepper together in a small bowl.
Prepare 1 pound raw jumbo shrimp: Starting at the head end of the shrimp and working your way to the tail, use kitchen shears to cut through the shell of each shrimp through the top curve. Make a shallow cut along the back of the shrimp where the shell was cut, then pull out the stringy digestive tract or “vein” with the tip of the knife or fingers. (Alternatively, peel the shrimp completely and then cut out the digestive tract.)
Pat the shrimp dry with paper towels and season all over with the remaining 1/2 teaspoon kosher salt.
Heat 2 tablespoons neutral oil in a wok or large frying pan over medium-high heat until shimmering. Add 1 (1-inch) piece sliced ginger and the light green and white parts of the scallions, and stir-fry until fragrant, about 30 seconds.
Add the shrimp in an even layer. Cook, tossing every 30 seconds or so, until the shrimp are almost cooked through, about 2 1/2 minutes. Sprinkle with 4 finely chopped garlic cloves, and stir-fry until fragrant, about 30 seconds.
Add the dark green scallion parts, drizzle in the sauce mixture, and stir-fry until the shrimp are just cooked through and coated with the sauce, about 30 seconds. Serve with steamed rice if desired.
