Sha cha shrimp
by Sha cha shrimp is a delectable one-pan stir-fry brimming with the rich aromas of garlic and ginger. This authentic Taiwanese dish is a flavorful journey to Taiwan, showcasing the island’s love for deep, umami-packed delights in every bite.
This versatile shacha sauce doesn’t stop at shrimp. If you are not partial to shrimp, try my Sha cha beef or Sha cha chicken for the perfect flavorful alternative.
What is sha cha sauce?
Shacha sauce (Mandarin 沙茶酱 sha cha jiang) is a Taiwanese bbq sauce that’s widely used in Taiwanese and Fujianese cuisines.
Originally inspired by the Malaysian peanut butter-based sa te sauce, the Taiwanese adaptation has no peanut in it.
Store-bought Taiwan barbeque sauce is made with garlic, ginger, shallot, salt, pepper, white sesame seeds, shredded coconut, oil, and sesame oil, and with dried shrimp powder and dried brill fish (flatfish) to add a distinct of savory umami flavor to the sauce.
The texture is slightly grainy because of the added dried seafood and coconut. The store-bought version uses more oil so separation occurs. You’ll need to stir the sauce well before using.
What does sha cha sauce taste like?
Although it is often sold as “Chinese BBQ Sauce”, it doesn’t look or taste anything like the typical American-style barbecue sauce. The flavor is savory, salty, seafood-ty, gingery, and garlicky, and with the fragrance of sesame oil.
How is it used?
Taiwanese sha cha is used in various dishes to instantly add depth and flavor. Most commonly is used in stir fries, hotpot sauces, or soup.
- Stir fries: usually add a few tablespoons and mix into stir fry sauces like Sha cha beef and Sha cha chicken recipe.
- Hot pot: used as a dipping sauce with various combinations – soy sauce, garlic chili sauce, raw egg yolk, minced garlic, scallions…etc. See how it’s used in 5 hotpot dipping sauces.
Ingredients
If you’re new to Taiwanese Sha Cha Shrimp, think of it as Kung Pao Shrimp‘s bolder cousin, where the savory meets sweet in a more intense garlic and ginger flavor. Here are what you need:
- Shrimp: The star of the dish. I use 26-30 count per pound shrimp that’s shelled and deveined.
- Baking Soda: A clever trick to enhance the shrimp’s texture, making it crunchier and more tender.
- Starch: Coats the shrimp to give them a slight crispiness on the outside while keeping them juicy inside.
- Garlic: Adds a punch of aromatic flavor, essential for building the base taste of the stir-fry.
- Onion: Provides a sweet and savory depth that complements the shrimp and aromatics.
- Ginger: Introduces a spicy, warm note that balances the dish’s richness.
- Avocado Oil: Chosen for its health benefits and mild flavor, it’s used to sauté the ingredients effectively without overpowering the dish.
- Coarse Sea Salt: Enhances the natural flavors of the ingredients, seasoning the dish to perfection.
- Green Onions: Offer a pop of color and a fresh, mild onion flavor that brightens the dish.
- Sha Cha Sauce: The heart of the dish, sacha sauce brings a burst of umami and a smoky depth, instantly elevating the stir-fry with its complex flavors.
- Cashew Nuts: Add a lovely crunch and nutty flavor, enhancing the dish’s texture and taste complexity.
- Light Soy Sauce or Coconut Aminos: Adds saltiness and umami, enhancing the depth of the sauce.
- Rice Vinegar: Provides a slight acidity to balance the savory elements of the sauce.
- Apricot Jam, Peach Jam, or Coconut Sugar: Introduces a hint of sweetness to complement the sauce’s complexity.
- Taiwanese Michiu (optional): This traditional rice wine introduces an authentic Taiwanese flavor, adding a subtle sweetness and helping to blend all the flavors harmoniously.
Substitutions
- Vegetarian Sha Cha Sauce: Look for the vegetarian version of Bullhead BBQ sauce with a green color cap for a shellfish-free alternative. Don’t forget to switch up the protein too!
- Different Proteins: Try thinly sliced beef, chicken, or pork, or go for cubed tofu if you’re looking for variety or a vegetarian option.
Variations
- Stir Fry Sauce Flavors: Amp up the taste by adding half tablespoon of curry powder or oyster sauce (or Vegetarian oyster sauce for a plant-based twist) for deeper flavors.
- Veggies: Mix in diced bell peppers, baby corn, snow peas or sugar snap peas, or sliced fresh or rehydrated dried shiitake mushrooms to your dish.
How to make the dish
Making this tasty Sa Cha Shrimp stir-fry is super easy. Follow these simple steps to bring the rich flavors to life. With just a pan and some stirring, you’ll have a mouthwatering dish ready in no time.
- Shrimp Prep: Pat dry the shrimp then butterfly and coat them with starch.
- Prepare Ingredients: Slice garlic and onion, chop ginger, and cut green onions, separating white and green parts. Measure out the Sha cha sauce.
- Sear Shrimp: Heat oil in a wok, cook the shrimp in a single layer for 2 minutes on each side, then remove and set aside.
- Sauté Aromatics: In the same pan, add a bit more oil and quickly sauté garlic, ginger, white parts of green onions, and onion with a pinch of salt.
- Add Sauce: Toss in cashew nuts, stir-fry briefly, then reintroduce the shrimp along with green onion parts, pour in the Sha cha sauce, and if using, add a dash of Taiwanese Michiu.
- Final Toss & Serve: Mix everything well for about 15 seconds, turn off the heat, and transfer to a serving plate. Best enjoyed hot alongside a bowl of rice.
Tip: Want your shrimp to be extra snappy and crunchy? Try soaking them in a big bowl of cold water mixed with baking soda for 30 minutes then drain and pat dry the shrimp. This trick is especially handy if your shrimp isn’t super fresh. It’s an optional step, but it can really make a difference!
Homemade sha cha vs. store-bought bullhead bbq sauce
Homemade Shacha sauce recipe:
- Pros: Made with avocado oil and fresh ingredients like garlic, ginger, and shallot, this version is all about vibrant and fragrant flavors. It’s rich in umami, bringing a complex, salty, savory, and slightly seafood taste to dishes. Plus, it has no added sugar.
- Cons: It requires about 20-30 minutes of your time to prepare.
Store bought Bull head barbeque sauce:
- Pros: Super convenient—just twist open the jar and you’re ready to go. It’s a time-saver and stays fresh in the fridge for 2-3 months once opened.
- Cons: Made with soybean oil, the flavor can be less vivid compared to homemade. It might taste a bit more oily and less fragrant, but like the homemade version, it doesn’t have added sugar.
- Where to buy: You can purchase it on Amazon or any major Chinese and Japanese grocery stores.
Make ahead, store, and reheat
Preparing the sauce in advance can be a huge time-saver, especially if you make it from scratch. Here’s how you can stay ahead of the game with some make-ahead, storage, and reheating tips.
- Make-ahead: Make your Sha Cha sauce early! If you’re making it at home, it can chill in the fridge for up to 2 to 3 weeks in a sealed container. Remember, always use a clean spoon to keep it fresh.
- Storage and Reheat: Got leftovers? Seafood dishes like this are best enjoyed within 2-3 days. When it’s time to reheat, pop it in the microwave on medium for about a minute. Just cover it loosely to keep things tidy and prevent any oil splashes. This way, you’ll have a delicious, almost-like-fresh meal ready in no time!
What to serve with sa cha shrimp
Finding the perfect side dishes to accompany your Sha Cha Shrimp can turn a great meal into an unforgettable feast. Here’s how to round out your meal with some delectable choices:
White Rice:
- For a fluffy and convenient option, try Air fryer rice; it’s surprisingly easy and quick.
- If you’re after something stickier, Microwave sticky rice is a no-fuss method that delivers.
- For a bit of extra flavor, Din tai fung fried rice brings an aromatic and savory side that pairs wonderfully with the shrimp.
Side Dishes:
- Lighten things up with Din tai fung cucumber salad, offering a crisp and refreshing contrast.
- Add a bit of kick with Spicy cucumber salad, perfect for those who love a bit of heat.
- Sauteed Taiwanese cabbage is a must for a touch of green, balancing the meal with its mild sweetness.
Taiwanese Pairings:
- Taiwanese fried chicken can be a crispy, juicy companion that complements the shrimp with its rich flavor and texture.
- For a snackable delight, Air fryer Taiwanese popcorn chicken offers bite-sized morsels of happiness that are hard to resist.
Helpful tips
- Sha Cha Sauce: Often referred to as “Chinese BBQ sauce”, is a complex, umami-rich condiment made from soybean oil, garlic, shallots, chilis, fish, and dried shrimp. It offers a salty, savory, and slightly seafood-like taste, used to add depth and a burst of flavor to stir-fries, marinades, and as a dipping sauce.
- Homemade vs. Store-Bought Shacha: A homemade version can offer a fresher taste with more vivid flavors, thanks to high-quality oils like avocado oil and fresh aromatics. The store-bought version, while more convenient, may have a slightly duller flavor due to the use of soybean oil but is a great time-saver and reliably consistent in taste.
- Serving Suggestions: Given Sa Cha Shrimp’s full-flavored nature, pairing it with something light and refreshing can balance the meal. Consider serving it with dishes that have neutral flavors, such as steamed vegetables, light salads, or plain rice, to complement the richness of the shrimp without overwhelming the palate.
- If your shrimp is not the freshest: Don’t skip the baking soda soak for the shrimp if you’re after that restaurant-style, snappy texture. It’s a game-changer!
FAQs
Sha cha sauce is not typically spicy; it’s more savory and umami-rich with a slight seafood flavor. However, some versions can have a mild heat if the label is specified as spicy.
Sha cha sauce is Taiwanese and features a complex, savory umami taste from seafood and soybean oil, while satay sauce is Southeast Asian, generally peanut-based, sweeter, and used as a di
If Sha cha sauce is unavailable, try mixing xo sauce with a bit of chili oil or paste for a similar umami flavor with a hint of heat as a substitute.
More Taiwanese recipes you might like
If you love Taiwanese food, I’ve got more delicious recipes that’ll keep you cooking and enjoying! Check out some of our readers’ favorite dishes on the blog:
- Shanghai Rice Cake with Napa Cabbage: This comforting dish combines chewy rice cakes with crispy Napa cabbage in a savory sauce for a delightful texture contrast.
- Oyster Sauce Chicken Stir Fry: A simple yet flavorful stir-fry featuring tender chicken pieces glazed in a rich, umami-packed oyster sauce.
- Mongolian Shrimp: Succulent shrimp tossed in a bold, sweet, and slightly spicy sauce, making it a perfect choice for those who love a kick of flavor.
- Shrimp Wontons: Juicy shrimp wrapped in gluten-free wonton wrappers, offering a bite-sized treat that’s both comforting and irresistible.
Sha cha shrimp reicpe
Video
Ingredients
For the shrimp:
- 0.75 lb shrimp, 26-30 count, peeled and deveined
- 2 cup cold water
- 2 tsp baking soda
- 1.5 tbsp tapioca starch
For the stir-fry:
- 0.8 oz garlic cloves, thinly sliced, 5 large
- 2 oz yellow onion, thinly sliced, quarter of one small
- 0.2 oz ginger, finely chopped, 1.5 tsp
- 3 bulb scallions, dice to 1.5-inch sections and separate white and green parts
- 1.5 tbsp avocado oil, divided
- Pinch of coarse sea salt, or to taste
- ¼ cup cashew nuts, unsalted, optional
- Splash Taiwanese michu, or gluten-free mirin, optional
For the sha cha stir fry sauce:
- 2.5-3 tbsp Shacha sauce, or store-bought sha cha
- 1 tbsp light soy sauce, or 1.5 tbsp coconut aminos
- 0.5 tbsp rice vinegar
- 1-1.5 tsp apricot jam, peach jam, or coconut sugar
Instructions
[Optional] To make the shrimp crunchy and snappy:
- Soak the shrimp in a large bowl with cold water and baking soda. Gently message and chill the bowl in the fridge for at least 30 minutes and up to a night before. Discard the water and rinse the shrimp a few times then pat them dry.
- Thinly slice the garlic, onion, finely chop the ginger, and slice the green onions into 1.5-inch sections and separate the white and green parts. Set aside the Sha cha stir fry sauce in a small bowl.
- [Optional] Butterfly the shrimp on the back side by making a shallow slit, using a small paring knife. In a large bowl, toss the shrimp with starch and coat it well on all sides.
- Preheat a large non-stick saute pan over medium heat until it feels hot then add 1 tbsp oil. Add the shrimp and spread them out into a single layer. A slight overlap is okay. Pan fry the shrimp over medium to medium-high heat for 2 minutes on the first side and 2 minutes on the flip side. Transfer them out and set aside.
- Use the same pan, add the remaining half tablespoon of oil. Saute the garlic, ginger, white scallion parts, and onion with a pinch of salt over medium heat for 10 seconds. Toss in the cashew nuts and keep tossing and stir-frying for 10 more sections.
- Return the shrimp and the green scallion parts to the pan. Pour in the sauce. Turn heat up to medium-high. Add a small splash of Taiwanese michu, if using. Give everything a quick toss for about 15 seconds then turn off the heat. Transfer the shrimp to a serving plate. Serve hot with rice.
Notes
- Pros: Made with avocado oil and fresh ingredients like garlic, ginger, and shallot, this version is all about vibrant and fragrant flavors. It’s rich in umami, bringing a complex, salty, savory, and slightly seafood taste to dishes. Plus, it has no added sugar.
- Cons: It requires about 20-30 minutes of your time to prepare.
- Pros: Super convenient—just twist open the jar and you’re ready to go. It’s a time-saver and stays fresh in the fridge for 2-3 months once opened.
- Cons: Made with soybean oil, the flavor can be less vivid compared to homemade. It might taste a bit more oily and less fragrant, but like the homemade version, it doesn’t have added sugar.
- Where to buy: You can purchase it on Amazon or any major Chinese and Japanese grocery stores.
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