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Thai Chili Garlic Shrimp Stir-Fry

Thai Chili Garlic Shrimp Stir-Fry reads umami 9.0, salinity 7.7 and marine & briny 7.2 on Palate's 0–10 flavor X-ray — a Thai main, about 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 5.6 / 10
• Bitter & Earthy — 0.8 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 3.4 / 10

The measured notes (of 18)

Umami 9.0 · Salinity 7.7 · Marine & Briny 7.2 · Funk & Ferment 5.5 · Richness 5.1 · Sourness 4.3 · Citrus 4.3 · Sweetness 3.5 · Allium 3.0 · Herbaceous 2.5 · Heat 1.5 · Fruity 1.4 · Floral 0.9 · Warm Spice 0.8 · Bitterness 0.7 · Earthy 0.6

What's in it (15)

• shrimp — 680 g
• salt — 4 g
• white pepper — 3 g
• vegetable oil — 41 g
• garlic — 24 g
• chili — 300 g
• cilantro leaves — 15 g
• fish sauce — 44 g
• oyster sauce — 30 g
• light-brown sugar — 13 g
• low-salt chicken broth — 44 g
• red bell pepper — 100 g
• green onions — 440 g
• lime juice — 15 g
• cilantro leaves — 30 g

Time & effort: about 6 min · effort: involved

Nutrition (per 100 g, engine-estimated): 67.9 kcal, 6.8 g protein, 2.8 g fat, 4.5 g carbs

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

How it's cooked (9 steps)

1. Pat the shrimp dry, then toss with the salt and white pepper. Let sit at room temperature for 10 minutes while you prep the rest.
2. In a small bowl, whisk together the fish sauce, oyster sauce, brown sugar, and chicken broth until the sugar dissolves; set the sauce aside.
3. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and sear undisturbed until pink and browned on the bottom, about 1 minute, then stir-fry until just opaque throughout, 1 minute more. Transfer to a plate (they'll finish cooking later).
4. Add the remaining 1 tablespoon oil to the pan. Add the garlic, chiles, and cilantro stems; stir-fry over medium-high heat until fragrant and just starting to color at the edges, 30-45 seconds.
5. Add the bell pepper and stir-fry until crisp-tender with lightly blistered edges, 1-2 minutes.
6. Pour in the sauce mixture, bring to a boil, and stir to reduce slightly and coat the vegetables, about 30 seconds.
7. Return the shrimp along with any accumulated juices to the pan, add the green onions, and toss until the shrimp are heated through, glossy, and coated in sauce and the internal temperature reaches 145F, about 1 minute.
8. Remove from heat, stir in the lime juice, and taste for salt, adding a pinch more if needed.
9. Plate immediately, scattering the cilantro leaves over the top.

Dishes with a similar flavor shape

• Thai Shrimp Fried Rice — Thai
• Thai Basil Shrimp Fried Rice — Thai
• Shrimp Pad Thai — Thai
• Drunken Noodles with Shrimp — Thai
• Vietnamese Garlic Butter Noodles with Shrimp — Vietnamese

Keep reading: what umami, salinity, marine & briny 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.