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 recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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
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Equipment for this recipe
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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.
