5-Minute Garlic Shrimp Recipe
5-Minute Garlic Shrimp Recipe is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $14.00 total, $7.00 per serving
Ingredients
- 1 pound Shrimp (peeled and deveined, pat dry)
- 8 clove Garlic (finely diced)
- 3 chilies Thai Bird's Eye Chilies (diced; optional for heat)
- 0.5 cup Red Bell Pepper (diced; optional substitute for chilies for mild flavor)
- 0.5 cup Cilantro (fresh, roughly chopped)
- 1 tablespoon Vegetable Oil (neutral oil with high smoke point)
- 1 tablespoon Unsalted Butter (added at the end for richness)
- to taste pinch Salt (optional)
- to taste pinch Black Pepper (optional)
Instructions
Prepare Ingredients
Pat the shrimp dry with paper towels. Finely dice all garlic cloves, dice the bird's eye chilies, and roughly chop the cilantro.
Time: PT3M
Preheat Wok
Place the wok over medium heat and let it heat for about 20‑30 seconds until it shimmers.
Time: PT30S
Sauté Aromatics
Add a drizzle of oil, then add the diced chilies and half of the garlic. Stir constantly for about 1 minute until the garlic begins to turn golden.
Time: PT1M
Cook Shrimp
Add the shrimp in a single layer. Stir‑fry for 2‑3 minutes, or until the shrimp turn pink and opaque.
Time: PT3M
Finish Dish
Add the remaining garlic, cilantro, and butter. Season with salt and black pepper to taste. Toss everything together for about 30 seconds until the butter melts and the garlic is fragrant but not burnt.
Time: PT30S
Serve
Transfer the shrimp to a serving plate and serve immediately over steamed rice or tossed noodles.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 2 g
- Fat
- 12 g
- Fiber
- 0.5 g
Dietary info: Gluten-Free, Low-Carb, High-Protein, Paleo-friendly
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Shrimp: Scallops, Firm white fish such as cod
- Instead of Garlic: Garlic paste, Minced garlic
- Instead of Thai Bird's Eye Chilies: Jalapeño, Serrano, Red bell pepper (for mild version)
- Instead of Red Bell Pepper: Thai Bird's Eye Chilies
- Instead of Cilantro: Parsley, Scallions
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of Unsalted Butter: Ghee, Margarine
Equipment Needed
- Carbon Steel Wok
- Cutting Board
- Chef's Knife
- Spatula
- Paper Towels
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Pat shrimp dry before cooking
- Add half of the garlic first to achieve golden‑silver garlic
- Do not overcook the shrimp; remove when pink
- Add butter at the end for richness
- Use high heat in a carbon steel wok for quick searing
Chef Tips from the Video
- Use a carbon steel wok for rapid heat response and a true stir‑fry effect.
- Keep all ingredients within arm's reach for quick tossing.
- A dash of soy sauce or fish sauce can add umami if desired.
- Serve over jasmine rice or rice noodles to balance the garlic intensity.
Troubleshooting
Shrimp turn rubbery.
Remove shrimp as soon as they turn pink; they will continue cooking from residual heat.
Garlic becomes bitter.
Add the second half of the garlic at the end and keep the heat medium; lower heat if it starts to brown too quickly.
Dish is dry.
Add a splash of chicken broth or a little extra butter to create a light sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended to freeze; shrimp texture may become mushy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice garlic, chilies, and cilantro ahead of time and store in the fridge.
- Pat shrimp dry and keep refrigerated uncovered on a plate for up to 30 minutes before cooking.
- Cooked shrimp can be reheated quickly in a hot wok for 30 seconds.
Frequently Asked Questions
What is the cultural significance and history of garlic shrimp in Chinese cuisine?
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.
What are the traditional regional variations of garlic shrimp in Chinese cooking?
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.
How is garlic shrimp traditionally served in China?
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.
On what occasions or celebrations is garlic shrimp commonly prepared in Chinese culture?
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.
What authentic ingredients are essential for traditional Chinese garlic shrimp versus acceptable substitutes?
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.
What other Chinese dishes pair well with garlic shrimp?
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.
What makes garlic shrimp special or unique in Chinese stir‑fry cuisine?
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.
What are the most common mistakes to avoid when making garlic shrimp in a wok?
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.
How do I know when the garlic is at the perfect “golden‑silver” stage?
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.
What does the YouTube channel Souped Up Recipes specialize in?
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.
Last updated: August 21, 2026
