Garlic Seasonal Chili Shrimp (Printable Version)

Juicy shrimp with fresh garlic, seasonal vegetables, and spicy chili sauce.

# Ingredient List:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 small zucchini, sliced
04 - 1 cup snap peas, trimmed
05 - 2 spring onions, sliced

→ Aromatics & Sauce

06 - 4 cloves garlic, finely minced
07 - 2 red chilies, thinly sliced
08 - 2 tbsp soy sauce (gluten-free if needed)
09 - 1 tbsp fish sauce (optional)
10 - 1 tbsp honey
11 - 2 tbsp lime juice
12 - 1 tbsp sesame oil
13 - 1 tbsp vegetable oil (for frying)

→ Garnish (optional)

14 - Fresh cilantro leaves
15 - Lime wedges

# How to Make It:

01 - In a small bowl, combine soy sauce, fish sauce (if using), honey, and lime juice; set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies; sauté for 30 seconds until fragrant.
03 - Add shrimp and cook for 1 to 2 minutes until they begin to turn pink.
04 - Incorporate bell pepper, zucchini, and snap peas; stir-fry for 2 to 3 minutes until crisp-tender.
05 - Pour in the prepared sauce and toss to coat; continue stir-frying for 1 to 2 minutes until shrimp are fully cooked.
06 - Drizzle sesame oil over the mixture and toss in spring onions. Serve immediately garnished with cilantro leaves and lime wedges if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The chili-garlic sauce is so addictive you'll find yourself making it twice as often once you understand it.
  • It's naturally gluten-free and works for nearly any dietary preference without feeling like a compromise.
02 -
  • Don't overcrowd the pan when you add the shrimp—they need space to actually sear, not steam; if your skillet is small, work in two batches.
  • The vegetables keep cooking from residual heat even after you remove the pan, so pull everything off the stove when it looks *almost* done.
03 -
  • Prep everything before you start cooking—this dish moves fast, and there's no time to chop vegetables once the pan is hot.
  • If your shrimp are frozen, thaw them in cold water for 10 minutes instead of leaving them out; this keeps them from getting watery and losing their firm texture.

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