Wok-Fried Cantonese Shrimp with Garlic and Chives

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

Juicy shrimp quickly wok-fried with garlic, fresh chives, and a hint of Shaoxing wine for a bright and savory seafood delight. This Chinese-inspired seafood recipe, ready in about 17 minutes, pairs large shrimp, peeled and deveined, fresh garlic, minced, Chinese chives, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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: 7 min Serves 4 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb peeled and deveined large shrimp and season with 1/2 tsp salt and 1/4 tsp white pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until hot but not smoking. Add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant.
  3. Step 3: Add the shrimp to the wok in a single layer and stir-fry for 2-3 minutes until they start turning pink.
  4. Step 4: Pour in 1 tbsp Shaoxing wine and 1 tbsp light soy sauce, tossing the shrimp to coat evenly. Cook for another 1-2 minutes until shrimp are opaque and cooked through.
  5. Step 5: Stir in 1/2 cup chopped Chinese chives and cook for 30 seconds until the chives are wilted but still bright green.
  6. Step 6: Remove from heat and serve immediately with steamed jasmine rice or as part of a multi-dish meal.

Frequently asked questions

How long does Wok-Fried Cantonese Shrimp with Garlic and Chives take to make?

Total time is about 17 minutes (10 min prep + 7 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 Wok-Fried Cantonese Shrimp with Garlic and Chives?

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 Wok-Fried Cantonese Shrimp with Garlic and Chives?

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 Wok-Fried Cantonese Shrimp with Garlic and Chives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wok-Fried Cantonese Shrimp with Garlic and Chives?

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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