Stir-Fried Shrimp with Garlic and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp quickly stir-fried with garlic and fresh chili for a spicy, aromatic dish that’s perfect over steamed rice. This thai-inspired seafood ready in about 18 minutes pairs large shrimp peeled and deveined, vegetable oil, garlic minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 3, 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.

★ 4.1 (8 ratings) Prep: 10 min Cook: 8 min Serves 3 Thai cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Step 2: Add 4 cloves minced garlic and 1 tbsp sliced fresh red chili, stir-fry for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 12 oz peeled and deveined large shrimp to the wok, stir-fry for 2-3 minutes until shrimp turn pink and opaque.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tsp fish sauce, and 1 tsp brown sugar, tossing to coat the shrimp evenly.
  5. Step 5: Cook for another 1 minute until the sauce thickens slightly and clings to the shrimp.
  6. Step 6: Remove from heat, stir in 2 sliced green onions, 1 tbsp fresh lime juice, and season with 1/4 tsp black pepper.
  7. Step 7: Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Shrimp with Garlic and Chili take to make?

Total time is about 18 minutes (10 min prep + 8 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 Stir-Fried Shrimp with Garlic and Chili?

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 Stir-Fried Shrimp with Garlic and Chili?

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 Stir-Fried Shrimp with Garlic and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Shrimp with Garlic and Chili?

Thai 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.

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