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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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
- ★★★★★
The shrimp came out perfectly tender and the black vinegar gave it such a nice tang. My family loved it!
- ★★★★★
A quick and delicious dish that I'll make again and again. The garlic and black vinegar combo is fantastic.
- ★★★★☆
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.
