Stir-Fried Shrimp with Garlic and Chili in Oyster Sauce

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

Quick stir-fried shrimp tossed with fresh garlic, red chili, and a savory oyster sauce glaze for a spicy umami punch. This chinese-inspired seafood ready in about 15 minutes blends peeled and deveined large shrimp, vegetable oil, thinly sliced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 5 min Cook: 10 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until hot and shimmering.
  2. Step 2: Add 5 thinly sliced garlic cloves and 1 medium thinly sliced fresh red chili to the wok and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp in a single layer and stir-fry for 2-3 minutes until shrimp start turning pink.
  4. Step 4: Stir in 3 tbsp oyster sauce, 1 tbsp light soy sauce, and 1 tsp sugar. Continue to stir-fry for another 2 minutes until shrimp are fully cooked and sauce thickens slightly.
  5. Step 5: Sprinkle 2 chopped green onions and 1/4 tsp black pepper, toss quickly and remove from heat. Serve immediately with steamed rice.

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Frequently asked questions

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

Total time is about 15 minutes (5 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Shrimp with Garlic and Chili in Oyster Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Shrimp with Garlic and Chili in Oyster Sauce?

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 in Oyster Sauce 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 in Oyster Sauce?

Chinese 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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