Sautéed Shrimp with Black Vinegar and Garlic
Plump shrimp in a bright, tangy sauce with aromatic garlic and a hint of sweetness, perfect for a quick weeknight meal. This chinese-inspired chinese ready in about 25 minutes pairs shrimp, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 12 oz shrimp
- 3 tbsp vegetable oil
- 4 cloves garlic
- 2 tbsp black vinegar
- 1 tsp sugar
- 1/4 cup water
- 2 tbsp soy sauce
- 1/4 tsp white pepper
- 2 green onions
Instructions
- Step 1: Pat 12 oz shrimp dry with paper towels and season with 1/4 tsp white pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1 minute per side until pink and opaque; remove and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
- Step 3: Return shrimp to the skillet. Add 2 tbsp black vinegar, 1 tsp sugar, 1/4 cup water, and 2 tbsp soy sauce. Toss to coat and cook for 1 minute until sauce thickens and coats the shrimp evenly. Garnish with 2 sliced green onions.
Frequently asked questions
How long does Sautéed Shrimp with Black Vinegar and Garlic take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp with Black Vinegar and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Black Vinegar and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp with Black Vinegar and Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp with Black Vinegar and Garlic?
Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A quick and delicious dish that I'll make again and again. The garlic and black vinegar combo is fantastic.
- ★★★★★
The shrimp came out perfectly tender and the black vinegar gave it such a nice tang. My family loved it!
- ★★★★☆
Tasted great but the black vinegar was a bit overpowering for my taste; next time I'll use less. Still a 4 for the ease and flavor.
