Equipment
Ingredients
Main
- 400 g large shrimp, peeled and deveined
- 5 garlic, minced
- 3 bird's eye chilis, thinly sliced
- 30 ml light soy sauce
- 15 ml neutral cooking oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 256 kcal
- Protein
- 42 g
- Carbohydrates
- 3 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1063 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 322 mg
- Potassium
- 631 mg
- Calcium
- 147 mg
- Iron
- 1.4 mg
- Magnesium
- 84 mg
- Phosphorus
- 465 mg
- Zinc
- 2.9 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.4 mg
- Folate
- 3 mcg
- Water
- 174 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mince the garlic and slice the chilis. Pat the shrimp entirely dry using paper towels to ensure they sear rather than steam.
Heat the neutral cooking oil in a wok or large skillet over medium-high heat until it begins to shimmer.
Add the minced garlic and sliced chilis to the hot oil. Sauté constantly for thirty seconds until highly fragrant but not browned.
Add the dried shrimp in a single layer. Sear undisturbed for two minutes to develop a slight crust.
Flip the shrimp, pour in the light soy sauce, and stir-fry aggressively for one to two additional minutes. The shrimp are ready when they turn opaque, pink, and reach a safe internal temperature of 74 degrees C or 165 degrees F.
Remove the wok from the heat immediately to prevent overcooking. Serve hot straight from the pan.
Chef's Notes
- Ensure your shrimp are completely dry before they hit the pan. Surface moisture immediately lowers the pan temperature, which causes the shrimp to steam rather than develop a flavorful sear.
- Mise en place is critical for this fast-paced recipe. Have the garlic, chili, and soy sauce measured and within arms reach before turning on the stove, as the active cooking takes under five minutes.
- To safely handle raw seafood, use a dedicated cutting board and thoroughly wash your hands and all surfaces immediately after prep to avoid cross-contamination.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently warm in a skillet over low heat just until heated through to avoid making the shrimp rubbery.
Troubleshooting
Shrimp are tough, rubbery, or curled into tight circles
Cause: Shrimp were cooked for too long or left in the hot pan after cooking finished
Fix: Cannot be fixed. In the future, chop the overcooked shrimp and repurpose them in a fried rice.
Prevention: Remove shrimp from heat the precise moment they turn fully opaque
Garlic tastes bitter
Cause: Garlic was burned before the shrimp were added
Fix: Cannot be fixed once burned. Must discard and start over to avoid ruining the entire dish.
Prevention: Keep the garlic moving constantly and add the shrimp as soon as the garlic becomes fragrant
Cultural Context
The combination of rapid high-heat stir-frying with pungent aromatics like garlic and chili is a cornerstone technique in East and Southeast Asian cooking. This method locks in the natural sweetness of the seafood while coating it in an intensely savory, spicy glaze, commonly paired with steamed rice to balance the robust flavors.
