Quick spicy shrimp stir-fry with lime

Ingredients

• 400 graw shrimp, peeled and deveined
• 3garlic cloves, finely chopped
• 2 cmfresh ginger, grated
• 2 tbspsoy sauce
• 1 tsphoisin sauce
• 1lime (juice + wedges to serve)
• 1 tbspsesame oil
• to tastechilli flakes
• to tastesalt and pepper
• to garnishfresh coriander and spring onion

Instructions

1. 1

   Season the shrimp

   Pat the shrimp dry with kitchen paper, then season with salt, pepper and a pinch of chilli flakes.

2. 2

   Heat the oil

   Heat the sesame oil in a wok or frying pan over a high heat until it shimmers.

3. 3

   Fry the aromatics

   Add the garlic and grated ginger. Stir constantly for 30 seconds, until fragrant, taking care not to let them burn.

4. 4

   Cook the shrimp

   Add the shrimp and cook for 2 to 3 minutes per side, until pink and just cooked through.

5. 5

   Add the sauces

   Pour in the soy sauce, 1 teaspoon of hoisin sauce and the juice of half the lime. Stir well and let the sauce reduce for 1 minute.

6. 6

   Garnish and serve

   Take the pan off the heat and transfer the shrimp to a plate or bowl. Garnish with fresh coriander, spring onion and lime wedges, then serve immediately.

What is shrimp stir-fry?

Stir-frying is a quick cooking method associated with Chinese cuisine and used in many Asian dishes. Food cooks rapidly in a hot pan, so the shrimp can stay tender while the aromatics become fragrant.

This version combines savoury soy and sweet hoisin with ginger, garlic and a squeeze of lime. The citrus cuts through the rich, salty sauce and brings freshness to the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 40g protein, 6g carbs, 8g fat.

Shrimp provide most of the protein, while sesame oil contributes much of the fat; the small amount of hoisin and the aromatics supply most of the carbohydrates. Serve with a generous portion of vegetables, and add rice or noodles if you would like more carbohydrate on the plate.

The flavour base

Garlic and ginger: Their short time in the hot oil releases their aroma without giving them long enough to burn. Keep them moving in the pan.

Soy and hoisin: Soy brings saltiness, while a small amount of hoisin adds sweetness and body. Lime juice brightens the sauce as it reduces.

Get the shrimp ready

Dry shrimp: Patting them dry helps them cook in the hot pan rather than releasing extra water and steaming. This also makes it easier for the sauce to cling.

Even cooking: Arrange the shrimp in a single layer where possible, and turn them once. If your pan is small, cook in batches to avoid crowding.

Watch the cooking cues

Aromatics: The garlic and ginger should smell fragrant after about 30 seconds. If they start to brown quickly, lower the heat briefly before adding the shrimp.

Shrimp: Cook until pink and just opaque through the centre, following the recipe's 2 to 3 minutes per side. Take the pan off the heat promptly to help prevent a firm, rubbery texture.

Finish and serve

Reduce briefly: The soy, hoisin and lime mixture needs only 1 minute in the pan. Stir so the shrimp are coated, then remove everything from the heat.

Fresh garnish: Coriander, spring onion and lime wedges add a crisp, aromatic finish. Serve straight away, with rice or noodles if you want a more substantial meal.

Choosing the pan

A wok is useful because its sloped sides make it easy to stir ingredients over high heat. A wide frying pan works too; choose one that gives the shrimp enough space to cook in a single layer.

Recipe notes & tips

• Have the sauces, lime and garnishes ready before heating the pan, as the cooking moves quickly.
• Use kitchen paper to dry the shrimp thoroughly before seasoning.
• Keep the garlic and ginger moving so they do not catch on the hot pan.
• Cook the shrimp in batches if needed to leave space between them.
• Taste the finished sauce before adding any extra salt, as soy sauce is already salty.
• Serve immediately for the best texture.

Variations

• More heat: Add extra chilli flakes when seasoning the shrimp.
• Extra citrus: Squeeze more lime over the dish just before serving.
• Add vegetables: Stir-fry sliced vegetables before cooking the shrimp, then return them to the pan to finish.
• Noodle bowl: Toss the cooked shrimp and sauce with cooked noodles just before serving.
• Rice plate: Serve over rice to soak up the soy, hoisin and lime sauce.

Common mistakes to avoid

• Wet shrimp: They can steam instead of sear; pat them dry before seasoning.
• Crowded pan: The shrimp may cook unevenly; use a larger pan or work in batches.
• Burnt garlic: It can turn bitter; stir constantly and add the shrimp as soon as the aromatics smell fragrant.
• Overcooked shrimp: They become firm; remove them as soon as they are pink and just cooked through.
• Too much salt: Soy sauce adds plenty; taste the dish before seasoning further.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a frying pan until piping hot, taking care not to cook the shrimp for longer than necessary.

Frequently asked questions