Hunan Garlic Chili Shrimp

Ingredients

• 1 lb shrimp, large, peeled and deveined
• 6 cloves garlic cloves, minced
• 1 teaspoon dried red chili flakes
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons olive oil

Instructions

1. 1

   Pat the shrimp dry with paper towels by laying them on a towel and dabbing the top surface, so they will brown instead of steam when cooking.

2. 2

   Mince the garlic cloves into pieces smaller than a grain of rice—about the size of pencil-tip dots—by slicing the clove lengthwise in half, then slicing crosswise into thin slivers, then chopping across those slivers.

3. 3

   Place a 12-inch skillet on the stovetop and set the heat to medium-high, then add 2 tablespoons of olive oil.

4. 4

   Wait until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds, then add the minced garlic and chili flakes.

5. 5

   Stir the garlic and chili into the hot oil for 15 seconds using a wooden spoon, until the garlic becomes fragrant and the kitchen smells strongly of garlic and chili.

6. 6

   Pour in the shrimp and spread them into a single layer, then cook without stirring for 90 seconds until the bottom side turns pink and opaque.

7. 7

   Flip each shrimp over using tongs or a fork, then cook for another 60 seconds until the other side is also pink and the shrimp is fully cooked through.

8. 8

   Pour in the soy sauce and rice vinegar, then stir with the wooden spoon for 10 seconds to coat the shrimp and dissolve the seasonings.

9. 9

   Transfer the shrimp and sauce to a serving plate or bowl using tongs, leaving any excess liquid behind in the pan if desired.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• wooden spoon
• tongs or fork
• cutting board
• chef's knife
• paper towels
• small bowl (optional, for plating)

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