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Slippery Shrimp 10

Slippery Shrimp

Angela Wolery-Garcia

"After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible."
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35 m servings 258 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat peanut oil in a wok to 375 degrees F (190 degrees C).
  2. Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
  3. Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

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Read all reviews 58
  1. 71 Ratings

Most helpful positive review

In 56 years I've had plenty go in this mouth of mine, but last night was, as the old man put it..."a defining moment"...this was undoubtedly THE BEST shrimp dish we have ever had. OMG....we coul...

Most helpful critical review

Looks like the LA Times recipe.

Most helpful
Most positive
Least positive

In 56 years I've had plenty go in this mouth of mine, but last night was, as the old man put it..."a defining moment"...this was undoubtedly THE BEST shrimp dish we have ever had. OMG....we coul...

Love love love this recipe! It is dead-on exact to the Slippery Shrimp at Yang Chow's in L.A.'s Chinatown. One bite took me right back to the west coast! The second time I made it I doubled the ...

WOW!!! This recipe is just fantastic! My teenage son summed it up, OMG!!! We love upscale Chinese food and to be able to make it at home and enjoy a GREAT restaurant quality dish right out of y...

Okay, I have been going to Yang Chow for 9 years now and after making a few changes I believe I am about 95% with revisions. I have made this 4 times over the past 4 days (I had alot of shrimp i...

Looks like the LA Times recipe.

These tasted great when they were hot. Reheated, not so much. My only complaint is that the cornstarch didn't give it a good breading. Next time i will dip in battered egg, then maybe cornstarch...

This meal was DELICIOUS! I made it exactly as the recipe called for. I have never used a wok before to cook, but the shrimp took much longer than 45 sec to brown, like 5 min or so. Also, this...

Outstanding! Won rave reviews from the whole family (with the exception of girl child - who didn't care for the "afterbite") I did double the sauce, but next time I will triple it for extra for ...

While I have never had Slippery Shrimp, the idea of this recipe sounded really delicious. Unfortunately, I was extremely disappointed. It had an odd chemical taste to it, that I gather was the c...

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