Singapore-Style Chili Garlic Shrimp (Quick Stir-Fry)

Ingredients

• 450 g large shrimp, peeled and deveined
• 1 tbsp neutral oil (canola/vegetable)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 stalks green onion, sliced
• 2 tbsp chili garlic sauce
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp lime juice(optional)
• 0.5 tsp red pepper flakes (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Pat shrimp dry. Mince garlic and ginger, slice green onion, and mix chili garlic sauce, soy sauce, rice vinegar, brown sugar, cornstarch, and water into a smooth sauce.

2. 2

   Cook (12 minutes): Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir-fry for 30–45 seconds until fragrant.

3. 3

   Add shrimp in a single layer and stir-fry 2–3 minutes until they start turning pink.

4. 4

   Pour in the sauce and toss to coat. Cook 3–4 minutes more until shrimp are fully pink and the sauce turns glossy and lightly thickened.

5. 5

   Turn off heat and stir in green onion (and lime juice if using). Taste and adjust with a pinch of pepper flakes if desired. Serve immediately.