Wok-Seared Shrimp with Garlic and Chili
Succulent shrimp wok-seared with fragrant garlic and a moderate kick of dried chili for a quick and flavorful Cantonese-inspired dish. This chinese-inspired seafood ready in about 10 minutes pairs pound large shrimp, peeled and deveined, garlic cloves, thinly sliced, dried red chilies, broken into pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 5 garlic cloves, thinly sliced
- 3 dried red chilies, broken into pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 scallions, sliced
- 1/8 teaspoon white pepper
Instructions
- Step 1: Pat dry 1 pound large shrimp and season lightly with 1/8 teaspoon white pepper.
- Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat until shimmering. Add 5 thinly sliced garlic cloves and 3 broken dried red chilies, stir-fry for 30 seconds until fragrant but not burnt.
- Step 3: Add the shrimp in a single layer and cook undisturbed for 1 minute until pink on one side.
- Step 4: Flip the shrimp and add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1/2 teaspoon sugar. Stir-fry for another 1-2 minutes until shrimp are fully cooked and sauce coats them.
- Step 5: Toss in 2 sliced scallions, stir briefly, remove from heat, and serve immediately with steamed rice.
Frequently asked questions
How long does Wok-Seared Shrimp with Garlic and Chili take to make?
Total time is about 10 minutes (5 min prep + 5 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-Seared Shrimp with Garlic and Chili?
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 garlic cloves, thinly sliced from drying out.
Can I substitute ingredients in Wok-Seared 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 Wok-Seared 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 Wok-Seared Shrimp with Garlic and Chili?
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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