ChineseMedium · Hot
Garlic and Chile Shrimp Stir-Fry
Shrimp hit a very hot wok and curl pink in under ninety seconds — cook them longer and you've already lost. Garlic and cayenne go in first to build the heat into the oil itself, soy sauce ties the flavors together, and chives add a sharp, grassy brightness right at the end. Quick, loud at the stove, and worth every second.
Prep
10 min
Cook
8 min
Total
18 min
Method
Prep
1
Pat shrimp dry with paper towels. Season with salt and white pepper. Let sit 5 minutes while you prep.
2
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
153
per serving
High in salt · 1266mgHigh in protein · 29gLow saturated fat · 0g
Protein
29g
Carbs
6g
Fat
2g
Sat. fat
0g
Fiber
1g
Sodium
1266mg
Heart HealthyAnti InflammatoryMetabolism BoostingBlood Sugar FriendlyThyroid SupportLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.1
per serving
ECarbonBEU all-round· carbon sets the grade
Water
20m³
Land
31Pt
Runoff
1.0g P
Shrimp drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
1
Sour
1
Bitter
5
Spicy
Textures
TenderCrispChewy
Aromas
GarlickyGingeryHerbalSmokyNutty
Kitchen Equipment
Primary Tool
WokWokStove BurnerRice CookerChef KnifeCutting BoardSmall BowlMeasuring SpoonsMeasuring CupsSpatulaPaper TowelsPlastic Wrap
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Wok must reach 400°F before adding oil. Shrimp should sear 45 seconds per side - internal temp must reach 145°F minimum.
Cross Contamination
Raw shrimp juices contact surfaces during prep. Use separate cutting boards and sanitize all utensils after handling raw shellfish.
High Risk Population
Shellfish allergens can cause severe reactions. Immunocompromised individuals, pregnant persons, and young children should only consume fully cooked shrimp at 145°F.
Handling
Pat shrimp completely dry before seasoning. Moisture prevents proper searing and can cause oil splatter.
Equipment Safety
Oil should be shimmering but not smoking. If oil smokes, reduce heat immediately to prevent fire hazard. Never leave hot wok unattended.
Storage
Cool to room temperature within 2 hours, then refrigerate below 40°F. Consume within 2 days.
Shelf Life
Cooked shrimp stir-fry is best consumed within 24-48 hours. Reheat to 165°F when ready to eat.
Pro Tips
Technique
Don't crowd your wok! If the shrimp overlap, they'll steam instead of sear. Cook in two batches if needed — that 45-second sear per side is non-negotiable for color and texture.
Substitution
No fresh shrimp? Frozen tail-on works perfectly — just thaw completely and pat extra dry. Want it milder? Swap cayenne for sweet paprika. Want more fire? Add a teaspoon of doubanjiang with the garlic.
Time Saver
Mix your garlic-chile sauce while the shrimp rest with salt and pepper. Everything should be measured and ready before the wok goes on the flame — there is no time to chop once cooking begins.
From the chef
Shrimp hit a very hot wok and curl pink in under ninety seconds — cook them longer and you have already lost. That is the whole discipline of this dish. Garlic-chile sauce goes in at the last toss so it reduces and glazes every piece rather than simmering into mush. Ginger blooms in the oil first, the shrimp sear flat and fast, cilantro and sesame seeds fall right before the plate. That breath of smoke from the wok, the caramelized garlic and cayenne — this is proof that weeknight cooking does not have to sacrifice soul. Trust the fire.
TagsStir FrySpicyGarlicWeeknight DinnerQuickWok HeiSeafoodShrimpAromatic
AllergensShellfishSoySesameGluten
Source: generated · May 30, 2026