I always keep a jar of shacha sauce in my fridge, and this recipe is the reason I go through it so fast. Shacha sauce is one of my favorite Chinese pantry condiments because it packs savory umami-rich flavor into a single scoop, so I can make a stir fry without measuring out a long list of seasonings.
What Is Shacha Sauce
Shacha sauce (沙茶酱), sometimes written sha cha sauce or called Chinese barbecue sauce, is a savory condiment common in Taiwanese and Southern Chinese cooking. It usually contains dried seafood, garlic, shallots, chilies, and oil, which is where its rich, complex umami comes from.
Despite the barbecue sauce name, it is nothing like American barbecue sauce. It is far more savory than sweet, with a distinct seafood fragrance that defines the whole jar.
I use it in stir fries, hot pot dipping sauces, marinades, and noodle dishes. If you want more ideas, I cook it into my shacha chicken and stir a spoonful into my satay noodle soup. You can find shacha sauce at Chinese grocery stores or online.
As a busy mom, I’m constantly looking for ways to make quick, flavorful meals. I always keep a bag of Costco frozen shrimp in my freezer, along with other seafood favorites like squid, scallops, and clams. They all work beautifully in this Shacha Seafood Stir Fry. With a jar of shacha sauce and a few pantry staples, I can turn whatever seafood I have on hand into a delicious, satisfying dinner in no time.
To make this recipe easily at home, just follow my step by step instructions below, and don’t forget to read my cooking tips. I marinate the seafood while I mince the aromatics, then cook the shrimp and squid separately to make sure neither overcooks. Finally, I bring everything together in the sauce for a flavorful seafood dish. It’s so easy and delicious, and I can’t wait for you to give it a try.
Ingredients
My ingredient list falls into three buckets, what goes in the marinade, what makes the sauce, and what cooks in the wok, so the stir fry moves quickly once the pan is hot. Here is what I use:
Seafood: Equal parts shrimp and squid go into my version, because the two make for contrasting textures I absolutely like, the shrimp plump and the squid springy.
Quick substitution note: The total seafood weight stays steady for me, while the mix itself is flexible. On any given night I use shrimp and squid, swap in a frozen mixed seafood blend, or go all shrimp or all squid depending on what is in the freezer.
Marinade: Shaoxing wine, kosher salt, and cornstarch are what I season the shrimp and squid with, kept in two separate bowls.
Shacha sauce base: My sauce is just shacha sauce, light soy sauce, sugar, and more Shaoxing wine, stirred together before the pan is hot. Since the shacha does most of the savory work, I only need those few supporting seasonings.
Aromatics and vegetables: Garlic, ginger, and scallions go in for fragrance, then I add bok choy for crunch. The white stems and green leaves get split so the stems get a head start and I keep the leaves bright.
How to Make
1. Marinate the seafood: Place the shrimp and squid in two separate bowls. Add Shaoxing wine and kosher salt to each, then mix until the liquid is fully absorbed. Add cornstarch to each bowl and mix again until the seafood is coated.
2. Mix the sauce: In a small bowl, combine the remaining Shaoxing wine, shacha sauce, light soy sauce, and sugar. Stir well and set aside.
3. Cook the shrimp: Heat oil in a large wok over high heat until smoking. Add the shrimp in a single layer without overlapping. Cook until they just curl and go pink, about 30 seconds per side, then transfer to a large plate.
4. Cook the squid: Add more oil to the wok. Add the squid and stir fry for about 1 minute, until just cooked through. Transfer to the plate with the shrimp. If the squid releases a lot of liquid, drain or wipe out the wok before continuing so the finished sauce stays concentrated.
5. Cook the aromatics: Add the remaining oil to the wok, then the garlic and ginger. Cook and stir for about 30 seconds, until fragrant.
6. Cook the vegetables: Add the scallions and bok choy. Cook and stir for about 2 minutes, until the vegetables just begin to soften.
7. Combine everything: Pour in the sauce and stir until it comes to a boil. Return the shrimp and squid to the wok. Toss quickly to coat everything, then transfer to a serving plate right away and serve hot.
My Cooking Tips
Thaw and drain frozen seafood all the way: Whenever a frozen seafood mix is what I have, I thaw it completely, drain it well, and pat it dry before marinating. Frozen seafood holds a lot of water, and that extra moisture dilutes the sauce and makes everything steam instead of sear.
Cook the shrimp and squid separately: The two cook at different rates, so I pull each one from the wok the moment it is just done. They heat through again when everything goes back together with the sauce at the end.
Wipe the wok after the squid: Squid can release liquid even after a good drain. Before I keep going, I pour or wipe that liquid out, which keeps the sauce savory instead of watery.
Watch the clock on the seafood: Over high heat the seafood cooks in seconds. The shrimp should be just pink and curled and the squid opaque and tender, so I move fast and serve the moment it is tossed.
What Goes Well With This Dish
I serve this Shacha Seafood Stir Fry hot straight from the wok, over a bowl of steamed jasmine rice. The rice takes amazing on the savory shacha sauce and makes a light stir fry into a satisfying dinner, which is how my husband and I eat it on a busy weeknight.
When I have a little extra time to cook on a weeknight, I like to serve this seafood stir fry with my Chinese broccoli with mushrooms and a bowl of Chinese egg drop soup. It’s a simple, homestyle Chinese dinner with a nice balance of seafood, vegetables, and soup. Serve everything family-style with steamed rice for a comforting and satisfying meal.
Frequently Ask Questions
Is shacha sauce spicy?
Shacha sauce usually contains chili peppers, but most brands are more savory and fragrant than hot. The heat level does vary by brand, so if I want a spicier stir fry I add a few fresh or dried chilies with the aromatics.
Can I use other vegetables?
Yes! Baby bok choy works especially well, but you can also use snow peas, broccolini, asparagus, celery, or bell peppers. I prefer vegetables that hold their shape and stay crisp without releasing too much liquid into the sauce. Just adjust the cooking time depending on the vegetables you choose.
How do I keep shrimp and squid tender in a stir fry?
The key is to cook the seafood quickly over high heat and avoid overcooking it. Shrimp only needs a quick sear to turn pink and opaque, while squid cooks even faster and can become rubbery if left in the pan too long. I like to cook the seafood separately, remove it from the pan, then add it back at the end to coat it with the sauce. This way, everything stays tender and juicy.
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Shacha Seafood Stir Fry
Ingredients
- 1/2 lb (about 16) medium shrimp , peeled and deveined
- 1/2 lb squid rings (or 1 medium squid, cleaned and sliced into rings)
- 2 tablespoons Shaoxing wine , divided
- 1/2 teaspoons cornstarch , divided
- 2 tablespoons shacha sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 tablespoons peanut oil , divided
- 4 scallions , cut into 2" (5 cm) pieces
- 2 cloves garlic , minced
- 2 teaspoons minced ginger
- 2 heads bok choy , white stems cut into 1/2" (1 cm) pieces and green leaves cut into 1" (2.5 cm) pieces
Instructions
- Place the shrimp and squid in two separate medium bowls. Add 1/2 tablespoon Shaoxing wine and 1/4 teaspoon kosher salt to each bowl. Mix well until the liquid is fully absorbed. Add 1 teaspoon cornstarch to each bowl and mix again until the seafood is evenly coated.
- In a small bowl, combine the remaining 1 tablespoon Shaoxing wine, shacha sauce, light soy sauce, and sugar. Stir well and set aside.
- Heat 1/2 tablespoon oil in a large wok over high heat until smoking. Add the shrimp and spread them out in a single layer without overlapping. Cook until the shrimp just curl and turn pink, about 30 seconds per side. Transfer to a large plate.
- Add another 1/2 tablespoon oil to the wok. Add the squid and stir-fry for about 1 minute, until just cooked through. Transfer to the plate with the shrimp. (Footnote 1)
- Add the remaining 1 tablespoon oil to the wok, followed by the garlic and ginger. Cook and stir for about 30 seconds, until fragrant.
- Add the scallions and bok choy. Cook and stir for about 2 minutes, until the vegetables just begin to soften.
- Pour in the sauce and stir until it comes to a boil. Return the shrimp and squid to the wok. Toss quickly to coat everything evenly with the sauce, then immediately transfer to a large serving plate. Serve hot.
Notes
Nutrition
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