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lunch
Yunnan Crossing the Bridge Noodles
Silky rice noodles in a hot aromatic broth with raw protein that cooks table-side — a legendary Yunnan dish.
⏱ 50 min🔥 320 kcalMedium
★4.7(778)
4 recipes using shrimp — Dim sum, Peking duck, kung pao chicken and the world's richest culinary heritage.
These 4 chinese shrimp recipes are ready in about 61 minutes on average, with 320–480 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Chinese cooking balances texture, heat and the harmony of flavours — fast wok work and slow braises drawn from a vast regional repertoire. When Chinese cooks work with shrimp, they reach for soy sauce, ginger, garlic, spring onion, Shaoxing wine and sesame oil, and the techniques that come up most across these recipes are boiling, simmering, steaming and stir-frying.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with soy sauce and sesame oil. The dishes here span chinese classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Har Gow (Crystal Shrimp Dumplings) is the highest-rated dish in this collection at 4.9★ from 740 ratings.
Silky rice noodles in a hot aromatic broth with raw protein that cooks table-side — a legendary Yunnan dish.
Delicate shrimp wontons in a clear, aromatic broth with thin egg noodles — Hong Kong's signature dish.
Cantonese dim sum classic — translucent wheat-starch dumplings hiding a pink shrimp filling, pleated into 8-fold purses.
Crispy pan-fried noodles tossed with vegetables and meat in a savory sauce — one of Chinese cuisine's most satisfying dishes.
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Most of these 4 Chinese shrimp recipes are ready in around 61 minutes from start to finish. The quickest, Chow Mein (Chinese Crispy Noodle Stir-Fry), takes about 35 minutes, while the slower-cooked dishes run up to 90 minutes.
Across this collection they range from about 320 to 480 kcal per serving, averaging 370 kcal — Yunnan Crossing the Bridge Noodles is the lightest option at 320 kcal.
Chow Mein (Chinese Crispy Noodle Stir-Fry) is a great place to start — it's rated medium and comes together in about 35 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, shrimp is most often paired with soy sauce and sesame oil. Chinese kitchens also lean on soy sauce, ginger, garlic, spring onion, Shaoxing wine and sesame oil.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.