Garlic shrimp, often called "蒜香虾" (suan xiang xia), is a classic Cantonese stir‑fry that showcases the simplicity of fresh seafood combined with aromatic garlic. It is traditionally served at family meals and banquet tables because it highlights the natural sweetness of shrimp while delivering bold flavor with minimal seasoning.

In Guangdong (Cantonese) cuisine the dish is usually dry‑stirred with garlic and a splash of Shaoxing wine. In Sichuan versions, dried red chilies and Sichuan peppercorns add a numbing heat. Coastal Fujian cooks may add a touch of fermented black bean paste for depth, while Shanghai style often includes a light soy‑based glaze.

Garlic shrimp is typically served hot, directly from the wok, on a large platter alongside steamed white rice. It can also be placed over a bowl of plain noodles or mixed with fried rice for a quick, satisfying meal.

Because shrimp symbolizes abundance and good fortune, garlic shrimp is often prepared for Lunar New Year, wedding banquets, and birthday celebrations. Its quick cooking time also makes it a popular choice for weekday family dinners.

Traditional garlic shrimp relies on fresh shrimp, plenty of minced garlic, a neutral high‑smoke‑point oil, and a pinch of salt. Optional authentic additions include Shaoxing wine or a splash of light soy sauce. Acceptable substitutes are butter for richness, bird's eye chilies for heat, or parsley in place of cilantro if unavailable.

Garlic shrimp pairs beautifully with simple sides like stir‑fried bok choy, garlic‑scented fried rice, or a cold cucumber salad dressed with rice vinegar. For a fuller meal, serve it alongside a hot and sour soup or a plate of steamed dumplings.

The dish’s uniqueness lies in the "golden‑silver garlic" technique—adding half the garlic early to brown and the rest at the end for fresh aroma. This contrast creates layered garlic flavors that complement the natural sweetness of the shrimp, a hallmark of refined Chinese stir‑fry.

Common errors include overcooking the shrimp, which makes it rubbery, and burning the garlic, which turns bitter. Also, overcrowding the wok causes steaming instead of searing. Follow the timing steps and keep the heat medium to avoid these pitfalls.

When the first half of the garlic turns a light golden brown and releases a nutty fragrance, it has reached the "golden‑silver" stage. It should not be dark brown; if it starts to darken quickly, lower the heat or add the remaining garlic sooner.

The YouTube channel Souped Up Recipes focuses on quick, flavorful home‑cooked meals that emphasize simple techniques, versatile cookware like woks, and approachable recipes for beginners and busy cooks alike.