Spicy Garlic Shrimp with Moong Sprouts

Name: Spicy Garlic Shrimp with Moong Sprouts
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g shrimp (medium, peeled and deveined, tails removed); 200 g moong sprouts (fresh mung bean sprouts, washed and drained); 10 pcs garlic (large cloves, finely minced); 1 inch ginger (finely julienned); 3 pcs green chili (slit lengthwise); 3 pcs dried red chili (broken into pieces, seeds removed for less heat); 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch black pepper (freshly cracked); 2 tsp soy sauce; 1 tsp vinegar; 1 tsp corn flour (mixed with 2 tbsp water to make slurry); 4 pcs spring onion (whites finely chopped, greens sliced for garnish); 1 tbsp oil; 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

SERVES

1 KATORI

160 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp very dry before searing to ensure they get a nice browned crust instead of steaming.
2
Work in a single layer when searing shrimp; overcrowding lowers the pan temperature and causes stewing.
3
Keep the heat on high throughout the stir-fry to maintain the sprouts' crunch and prevent a watery sauce.
4
Add the cornflour slurry just before serving — it thickens quickly and gives a glossy, restaurant-style finish.
5
Taste a sprout before adding the shrimp; if they're still crunchy, you're on track — don't cook past al dente.
6
This dish is best served immediately; leftover sprouts turn limp and shrimp become rubbery upon reheating.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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 oil

Low-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 crunchy