Sautéed Garlic Shrimp with Fourth-Spice Chili Oil
Quick sautéed shrimp drenched in a homemade chili oil infused with a unique blend of four spices for bold flavor. This Asian Fusion-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 3 tbsp olive oil
- 4 cloves minced garlic
- 1 tsp red chili flakes
- 1/2 tsp crushed Sichuan peppercorns
- 1 whole star anise
- 1 small piece (1 inch) cinnamon stick
- 1/2 tsp salt
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small saucepan, heat 3 tbsp olive oil over low heat. Add 1 tsp red chili flakes, 1/2 tsp crushed Sichuan peppercorns, 1 whole star anise, and 1-inch cinnamon stick. Simmer gently for 5 minutes to infuse the oil, then remove from heat and discard star anise and cinnamon stick.
- Step 2: Heat a large skillet over medium-high heat. Add the infused chili oil (about 2 tbsp) along with 4 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb peeled shrimp and 1/2 tsp salt, cooking for 2-3 minutes on each side until the shrimp turn pink and opaque.
- Step 4: Remove from heat, stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Serve immediately with steamed rice or crusty bread.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Fourth-Spice Chili Oil take to make?
Total time is about 20 minutes (10 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 Garlic Shrimp with Fourth-Spice Chili Oil?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Garlic Shrimp with Fourth-Spice Chili Oil?
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 Garlic Shrimp with Fourth-Spice Chili Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Garlic Shrimp with Fourth-Spice Chili Oil?
Asian Fusion seafood 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.
