HomeFish and SeafoodShrimp with Oyster Sauce

This Shrimp with Oyster Sauce recipe is super easy to make and so flavorful. Plump shrimp are cooked in a sweet and savory sauce for finger-licking goodness. Perfect with steamed rice!

Shrimp with Oyster Sauce on a white serving plate
Shrimp with Oyster Sauce

My mother was not one you’d find puttering around in the kitchen. She kept a very immaculate house but mostly left preparing everyday meals for the househelp.

When I was growing up, her cooking was more like a special occasion than a regular occurrence. But although she didn’t cook often, she did have a repertoire of special recipes up her sleeves.

Call me bias but I have yet to find one shrimp dish that can beat my mom’s shrimp with oyster sauce. And I say that even with twenty-plus of my very own shrimp recipes here on the blog. 🙂

shrimp, chopped onions, minced garlic, oyster sauce, tomato sauce

Her recipe is one of the easiest and simplest dishes you can make but is full of finger-licking goodness. It requires basic pantry ingredients you probably already have on hand and takes under 30 minutes from prep to dinner!

Ingredient notes

  • Shrimp– use head-on, shell-on shrimp for best results. I used large 31/35 count in the recipe.
  • Aromatics– onions and garlic
  • Fish sauce– adds an umami taste
  • Tomato sauce– thickens the sauce and enhances flavor
  • Oyster sauce– rich, syruplike condiment that adds a slightly sweet and salty taste
cooking shrimp in tomato and sauce in a pan

Helpful tips

  • Drain the shrimp well before cooking or you’ll end up with way more liquid. This is a sort of “dry” dish with the sauce mostly clinging onto the shrimp.
  • Do not overcrowd lest they turn tough and hard to peel.
shrimp with sweet and savory sauce on a white plate

How to serve and store

  • Shrimp with oyster sauce is delicious nashville filipino food as a main dish with steamed rice. Perfect for kamayan!
  • Store leftovers in a container with lid and refrigerate for up to 3 days.
  • Reheat in the microwave at 2 to 3-minute intervals until warmed through.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 1poundlarge shrimp, shell and head on
  • 1tablespooncanola oil
  • 1onion, peeled and sliced thinly
  • 4clovesgarlic, peeled and minced
  • 1teaspoonfish sauce
  • 1/2cuptomato sauce
  • 2tablespoonsoyster sauce
  • salt to taste


  • Using scissors, trim shrimp of tendrils. Wash and drain very well.
  • In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add fish sauce and cook, stirring regularly, for about 1 to 2 minutes.
  • Add tomato sauce and allow to simmer until reduced and thickened.
  • Add shrimp and continue to cook, stirring to combine, until coated with tomato sauce and color has turned pink.
  • Add oyster sauce and continue to cook for about 3 to 5 minutes or until shrimp are cooked and sauce clings to shrimps.
  • Season with salt to taste. Serve hot.


Drain the shrimp well before cooking or you’ll end up with way more liquid. This is a sort of “dry” dish with the sauce mostly clinging onto the shrimp.


“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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