Spicy Garlic Shrimp with Moong Sprouts
Plump, juicy shrimp tossed with crisp mung bean sprouts in a fiery garlic sauce that comes together in one pan in under 20 minutes. A light yet satisfying stir-fry that balances heat from red chili with the freshness of crunchy sprouts, perfect over steamed rice or tucked into lettuce wraps.
For 4 servings
- prep
Prep the shrimp and vegetables.
1.Pat the shrimp completely dry with paper towels and season with a pinch of salt and pepper.2.Finely mince the garlic, julienne the ginger, slit the green chilies, and chop the spring onion whites and greens separately.3.In a small bowl, mix corn flour with 2 tbsp water to form a smooth slurry. Set aside.TIPShrimp cook fast and release water — drying them well ensures they sear rather than steam. - fry · ~2 min
Sear the shrimp until pink.
1.Heat oil in a large wok or kadai over high heat until shimmering.2.Add the shrimp in a single layer and sear for 1 minute without moving.3.Flip and cook for another 30-45 seconds until just pink and curled. Remove immediately and set aside.TIPDo not overcook the shrimp at this stage — they will finish cooking when tossed back in at the end. - saute · ~2 min
Build the fiery garlic base.
1.In the same wok, add the chopped spring onion whites, minced garlic, julienned ginger, slit green chilies, and broken dried red chilies.2.Sauté on medium-high heat for 1 minute until the garlic turns fragrant and lightly golden.3.Add red chili powder and turmeric powder, stirring continuously for another 30 seconds.TIPKeep the heat high and move fast — garlic burns quickly and turns bitter. - saute · ~2 min
Toss the moong sprouts.
1.Add the washed moong sprouts to the wok and stir-fry on high heat for 1-2 minutes.2.The sprouts should stay crunchy — do not overcook them.TIPSprouts release moisture; high heat helps evaporate it quickly for a crisp, not soggy, texture. - mix · ~1 min
Combine shrimp and finish the dish.
1.Return the seared shrimp to the wok. Add soy sauce and vinegar.2.Pour in the corn flour slurry and toss everything vigorously on high heat for 30-45 seconds.3.The sauce will coat the shrimp and sprouts in a light, glossy glaze.4.Turn off the heat and toss in the spring onion greens. - serve
Serve immediately.
Transfer to a serving plate and enjoy hot as a side with steamed rice or fried rice, or as a light main with a wedge of lemon.
TIPThis dish waits for no one — the sprouts lose their crunch and the shrimp toughens if held too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp very dry before searing to ensure they get a nice browned crust instead of steaming.
- 2Work in a single layer when searing shrimp; overcrowding lowers the pan temperature and causes stewing.
- 3Keep the heat on high throughout the stir-fry to maintain the sprouts' crunch and prevent a watery sauce.
- 4Add the cornflour slurry just before serving — it thickens quickly and gives a glossy, restaurant-style finish.
- 5Taste a sprout before adding the shrimp; if they're still crunchy, you're on track — don't cook past al dente.
- 6This dish is best served immediately; leftover sprouts turn limp and shrimp become rubbery upon reheating.
Adapt it for your goals.
High-protein
Swap shrimp with cubed chicken breast or firm tofu; increase searing time by 1 minute per side for chicken, or press and cube extra-firm tofu for a vegetarian protein boost.
low oilLow-oil
Reduce oil to 1 teaspoon and use a non-stick pan; shrimp and sprouts will still cook through but with a leaner finish — ideal for calorie-conscious meals.
extra crunchyExtra-crunchy
Add 1/2 cup of thinly sliced bell pepper and 1/4 cup of roasted peanuts along with the sprouts for added color, sweetness, and nutty crunch.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provide high-quality, low-fat protein that supports muscle repair and keeps you full without heaviness.
Vitamins from Sprouts
Mung bean sprouts are a good source of vitamin C and folate, which aid immunity and cell regeneration.
Low in Calories
This stir-fry is naturally light — the bulk comes from crunchy vegetables and lean seafood, not heavy oils or starches.
Antioxidant Boost
Garlic, ginger, and turmeric each contain anti-inflammatory compounds that support overall wellness.
Frequently asked questions
Yes, but thaw them completely, then pat very dry with paper towels before seasoning to avoid excess water in the pan.
