Filipino Shrimp in Oyster Sauce – Quick and Flavorful
Shrimp in Oyster Sauce Recipe – let me guess, you’re hungry, maybe late from work, and you really don’t want to do a ton of chopping or cleaning up. I get it. Been there. That’s when easy, flavor-packed recipes like this one really come to the rescue. You want something Filipino, right? Maybe one step up from the everyday, like this shrimp in oyster sauce. (By the way, if you’re a seafood fan, you’ll love this creamy ginataang hipon recipe, too!) Anyway—let’s jump in. 
Ingredients for Shrimp Dish
Alright, let’s talk ingredients before you go running to the grocery. Frankly, you don’t need much for this. Most of the magic’s in the shrimp in oyster sauce combo. You’ll need plump shrimp, oyster sauce (duh), garlic, onion, a dash of soy sauce, and a bit of ground black pepper. Sometimes I add green onions, but that’s totally “as you like” territory. Rice is a must on the side. Now, if you don’t have oyster sauce lying around, it’s worth keeping in your pantry—trust me, it upgrades everything, even fried rice! This isn’t the kind of ingredient list to intimidate you. If you have shrimp and oyster sauce, you’re already halfway there. 
Cooking Instructions
Now, here’s where things get interesting but not too fancy. First, clean your shrimp—just yank off the heads and de-vein if you’re meticulous. Heat up a pan with a little oil, then throw in the garlic and onion. (That aroma? Worth it alone.) After like a minute, toss in the shrimp and let them turn pink—don’t overcook or they’ll go rubbery. Splash in the oyster sauce and soy sauce. Stir like you mean it! Let it simmer just a minute or two, so the sauce coats every curve of shrimp. Taste. Add more oyster sauce if you want it saltier or richer. Pepper’s my secret finisher—sprinkle some over the top. Boom. Done. 
Tips for Flavor
Here’s the real talk: Shrimp in oyster sauce works best with super fresh shrimp. I grab the biggest ones, head-on if possible, and don’t be shy with the garlic. Oyster sauce brands taste a bit different, so if it’s your first time, maybe try a little and add as you go. Got chili at home? Chop it up and throw it in for a spicy kick—your taste buds will do a happy dance. Balancing saltiness is crucial. Sometimes I squeeze a tiny bit of calamansi or lemon to brighten the flavor, especially if the dish feels “flat.” That’s my “secret weapon” right there.
“Tried it with a splash of calamansi—next level! My family couldn’t get enough.” – Jules from Quezon City
Serving Ideas
Okay, so how do we serve shrimp in oyster sauce? Here’s what I usually do:
- Pile it hot over a big plate of white rice (jasmine is the dream).
- Add some stir-fried veggies on the side—broccoli or pechay works.
- You can pair with pancit, honestly, it’s a fantastic combo.
- Cold soda or iced tea—trust me, you’ll want it.
Seriously, this dish gets bonus points for weeknight dinners, but I won’t judge if you eat it for lunch three days in a row.
Variations
Don’t let anyone box you in—make this Filipino shrimp in oyster sauce recipe your own. You can add bell peppers or snow peas for crunch. Sometimes, I use a handful of mushrooms, ‘coz they soak up that savory sauce just right. If you’re feeling experimental, stir in a pat of butter at the end for a glossy finish. And hey, if you’re watching your health, it’s easy to adapt: just go lighter on the sauce, maybe add more greens, and boom—it fits into your healthy Filipino recipes rotation. Taste is personal, so don’t let anyone’s “authentic” police ruin your dinner.
Common Questions
Do I need to peel the shrimp before cooking?
You don’t have to. Leaving shells on adds flavor, but peeling is easier for eating.
Can I use frozen shrimp?
Yup, just thaw them first. Fresh is better, but frozen is a lifesaver.
What kind of oyster sauce do you recommend?
Lee Kum Kee’s pretty popular, but use what you can find. Some are salty, some sweeter—adjust to taste.
How do I stop my shrimp from turning rubbery?
Don’t cook them longer than a couple of minutes each side. Get everything else ready, then add shrimp last.
Can I double the recipe?
Absolutely! Just use a bigger pan and add the oyster sauce slowly, so you don’t overdo it.
Hungry for More? Give It a Whirl!
So there you go. Filipino shrimp in oyster sauce really is as easy and tasty as they say. It’s kind of a weeknight hero—not fussy, not expensive, just honestly delicious. If you want a quick meal that still feels special, this is your golden ticket. For more ideas, check out these flavor-packed recipes over at Shrimp in Oyster Sauce – Chef and Steward® or peep this classic Shrimp with Oyster Sauce – Kawaling Pinoy. You might also get inspired by Shrimp In Oyster Sauce – A Tasty Chinese Shrimp Recipe for that restaurant-worthy flair at home. Go ahead—make it tonight, and let your kitchen smell like a five-star Filipino feast! 
Shrimp in Oyster Sauce
Ingredients
Main Ingredients
- 1 pound plump shrimp Cleaned and deveined, head-on for more flavor if preferred.
- 3 tablespoons oyster sauce Adjust to taste.
- 1 tablespoon soy sauce For added depth.
- 3 cloves garlic Minced.
- 1 medium onion Chopped.
- 1/4 teaspoon ground black pepper To taste.
- 2 green onions sliced Optional, for garnish.
- 2 cups cooked white rice For serving, jasmine rice preferred.
Instructions
Preparation
- Clean the shrimp by removing the heads and deveining.
- Heat a pan over medium heat and add a little oil.
- Add the minced garlic and chopped onion; sauté for about a minute until fragrant.
Cooking
- Add the shrimp to the pan, cooking until they turn pink, about 2-3 minutes.
- Pour in the oyster sauce and soy sauce, stirring well.
- Let it simmer for 1-2 minutes until the sauce thickens slightly.
- Taste and add more oyster sauce or pepper if desired.
- Serve the shrimp over hot cooked rice and garnish with green onions.
