Hunan Garlic Chili Shrimp

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

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