Stir-Fried Shrimp and Morning Glory with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Thai stir-fry featuring tender shrimp and crisp morning glory greens, infused with garlic and chili for a fragrant, savory dish. This Thai recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, morning glory (water spinach), chopped, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 8 min Serves 2 Thai cuisine 220 cal/serving

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Ingredients

12 pieces large shrimp, peeled and deveined
3 cups morning glory (water spinach), chopped
2 tbsp vegetable oil
5 thinly sliced garlic cloves
2 sliced fresh red chili
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 5 thinly sliced garlic cloves and 2 sliced fresh red chilies, stir-fry for 30 seconds until aromatic.
Step 2: Add 12 large peeled and deveined shrimp to the wok. Stir-fry for 2-3 minutes until shrimp turn pink and opaque.
Step 3: Toss in 3 cups chopped morning glory (water spinach) and stir quickly for 1 minute until the greens begin to wilt but remain bright.
Step 4: Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, and 1 tsp sugar. Stir-fry for another 1-2 minutes until the sauce evenly coats the shrimp and greens and thickens slightly. Serve hot with steamed jasmine rice.