Spicy Stir-Fried Shrimp
A quick and fiery Chinese dish featuring plump shrimp tossed with dried chilies, aromatic ginger, and garlic. The shrimp are briefly blanched then wok-fried until perfectly seasoned with a satisfying kick.
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This dish comes together in under 30 minutes, making it perfect for a quick weeknight dinner. The key is to not overcook the shrimp—they should remain tender and juicy.
Ingredients
large shrimp, peeled and deveined
1 lb
dried red chilies
6-8 pieces
garlic cloves, sliced
4
fresh ginger, sliced
1 inch
green onions, chopped
2
vegetable oil
3 tablespoons
salt
1/2 teaspoon
white sugar
1/2 teaspoon
rice wine or Shaoxing wine
1 tablespoon
Instructions
1
Prepare the shrimp
Rinse the shrimp under cold water. Use kitchen shears to snip off the whiskers and any remaining shell bits. Make a shallow cut along the back of each shrimp and pull out the dark vein (the sand line). Pat completely dry with paper towels.
2
Blanch the shrimp
Bring a pot of water to a rolling boil. Drop in the shrimp and cook for just 30 seconds until they turn pink. Immediately drain and spread on a plate to cool. Blot away any excess moisture—this ensures they get nicely crispy when fried.
3
Heat the wok
Pour the oil into a wok or large skillet over high heat. Wait until the oil shimmers and flows easily. Add the dried chilies, garlic, and ginger. Stir constantly for about 30 seconds until fragrant. Be careful not to burn the garlic.
4
Fry and finish
Add the blanched shrimp to the wok. Sprinkle in the salt and sugar, then splash in the rice wine. Toss everything together over high heat for 1-2 minutes until the shrimp are well coated and heated through. Scatter the green onions on top and serve immediately with steamed rice.
