Chinese-American · main

Chili Garlic Shrimp Stir-Fry

Chili Garlic Shrimp Stir-Fry reads umami 8.0, salinity 6.2 and richness 5.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.3 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 8.0 · Salinity 6.2 · Richness 5.9 · Marine & Briny 4.9 · Allium 3.8 · Sweetness 3.8 · Nutty 3.1 · Sourness 2.9 · Heat 2.8 · Funk & Ferment 2.5 · Warm Spice 2.1 · Herbaceous 1.7 · Fruity 1.7 · Floral 1.2 · Citrus 0.9 · Bitterness 0.9 · Earthy 0.7

What's in it (15)

• shrimp — 680 g
• cornstarch — 15 g
• salt — 3 g
• oil — 41 g
• garlic — 18 g
• ginger — 15 g
• scallions — 400 g
• red bell pepper — 100 g
• chili-garlic sauce — 59 g
• soybean soy sauce — 30 g
• rice wine vinegar — 11 g
• brown sugar — 13 g
• low-salt chicken broth — 118 g
• dark sesame oil — 5 g
• white rice — 355 g

Time & effort: about 20 min · effort: involved

Nutrition (per 100 g, engine-estimated): 131 kcal, 7.9 g protein, 3.1 g fat, 18.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, toss the shrimp with the cornstarch and salt until evenly coated; set aside at room temperature for 10 minutes while you prep the rest. This thin cornstarch coating, a technique called velveting, is what keeps the shrimp tender instead of turning rubbery in the hot pan.
2. In a small bowl, whisk together the chili garlic sauce, soy sauce, rice vinegar, brown sugar, chicken broth, and sesame oil until the sugar dissolves; set the sauce aside.
3. Heat 2 tablespoons of the oil in a large wok or heavy skillet over high heat until shimmering and just starting to smoke. Add the shrimp in a single layer, working in two batches if your pan is crowded, and sear undisturbed until golden on the first side, about 90 seconds, then flip and sear until just opaque throughout and curled into a loose C, about 60 seconds more, internal temperature 145°F. Transfer the shrimp to a plate.
4. Add the remaining 1 tablespoon oil to the wok, then add the garlic, ginger, and scallion whites; stir-fry until fragrant and just starting to color, about 30 seconds.
5. Add the bell pepper and stir-fry until crisp-tender with lightly charred edges, 2-3 minutes.
6. Pour in the sauce and bring to a boil; cook, stirring often, until it thickens enough to coat the back of a spoon, about 2 minutes.
7. Return the shrimp and any accumulated juices to the wok; toss to coat and cook just until heated through, about 1 minute.
8. Remove from heat, stir in the scallion greens, taste and add more salt if needed, and serve immediately over rice.

Dishes with a similar flavor shape

• Spicy Szechuan Shrimp — Chinese · Sichuan
• Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
• Kung Pao Shrimp — Chinese · Sichuan
• Shrimp and Broccoli Stir-Fry — Chinese-American
• Salmon Teriyaki Bowl — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.