Spicy Garlic Shrimp Chard Stir

Spicy Garlic Shrimp and Swiss Chard Stir Fry is my go—to for busy nights when I want something fresh and fiery in under thirty minutes. This recipe manages to deliver layers of flavor with ingredients you probably already have, and packs plenty of veggies into a single, satisfying bowl. That sticky chili garlic sauce clings to every bite, and the tender shrimp and silky Swiss chard make the whole meal feel special—no takeout required.

From the first time I tried it, this dish became my answer to those what’s—for—dinner moments and even picky eaters found themselves spooning up every bite.

Ingredients

• Fresh shrimp: They bring a sweet brininess be sure to use the freshest you can find
• Soy sauce: For salt and umami look for low sodium for more control
• Honey: A touch of sweetness balances the heat raw or local honey adds depth
• Rice vinegar: Gives brightness and a gentle tang opt for unseasoned
• Chili garlic sauce: For as much kick as you like sample before adding
• Cornstarch: Thickens the sauce featherlight and smooth
• Garlic: Fresh is best crush and mince right before using
• Vegetable oil: Neutral base for a golden stir fry go for canola or sunflower if available
• Swiss chard: Earthy with mild bitterness select crisp unwilted leaves for best results
• Red bell pepper: Adds color and crunch choose a firm shiny pepper
• Ground black pepper: Sharpness rounds out the flavors use freshly ground if possible
• Toasted sesame seeds: Earthy finish and little crunch toast them yourself for more aroma

Instructions

Mix the Sauce:

Combine the soy sauce honey rice vinegar and chili garlic sauce in a bowl Whisk energetically until everything is smooth and taste a drop Add more chili sauce if you like extra heat

Prepare Cornstarch Slurry:

In a tiny bowl blend cornstarch with just enough cool water to make a smooth pourable mixture This will help the sauce cling to every vegetable and shrimp

Incorporate Slurry into Sauce:

Slowly pour the cornstarch blend into your sauce whisking so it thickens up Set this bowl within arm’s reach

Sear the Shrimp:

Heat a large skillet over medium high and swirl in two tablespoons of oil Once shimmering lay the shrimp flat so they each touch the surface Cook undisturbed for nearly three minutes Flip and cook just two more minutes until each turns bright pink Remove everything to a warm plate

Sauté Vegetables:

Switch to a clean skillet turn to medium and add remaining oil When hot scatter in the red bell pepper Stir fry gently so it keeps some bite Sprinkle with black pepper Crackling sounds are what you want

Add Garlic:

Toss in minced garlic Keep it moving about thirty seconds is plenty You want just golden edges and huge aroma

Wilt the Swiss Chard:

Drop in the ribbons of Swiss chard Stir immediately so nothing scorches The chard should brighten up quickly and just start to soften

Sauce and Combine:

Quickly rewhisk your sauce and pour it in Stir for half a minute until glossy and thick over everything Slide shrimp back into the pan

Finish and Serve:

Give the entire mix a gentle toss Off the heat immediately or you risk overcooking shrimp Pour into your favorite bowl Serve hot rice or slippery noodles alongside

Swiss chard has become my unexpected kitchen hero It wilts so fast and tastes just as comforting as spinach but with a richer earthiness My kids now call Swiss chard the magic green in this stir fry

Storage Tips

Leftovers keep well covered in the fridge for two days For best texture reheat gently on the stovetop with a splash of water Avoid microwaving too long as shrimp can toughen up If making ahead mix sauce and prep veggies Shrimp cooks best just before serving

Ingredient Substitutions

You can swap Swiss chard for spinach or tender kale in a pinch Try maple syrup instead of honey and experiment with sriracha or sambal for the chili garlic sauce For a vegetarian version use tofu cubes in place of shrimp and cook them until crisp

Serving Suggestions

Serve big spoonfuls over steamed jasmine rice or nutty brown rice For noodles toss with rice noodles or even soba for extra fiber Top with more sesame seeds sliced scallions or even chopped cilantro for a burst of green

Cultural Context

This dish takes its cues from classic Asian stir fries known for speedy cooking and bold flavors The use of a quick sauce thickened with cornstarch is a staple technique in Chinese home kitchens Swiss chard is not traditional to Asian cuisine but its texture holds up beautifully to high heat

Seasonal Adaptations

Try baby spinach or ramp leaves in spring for a lighter take In winter Swiss chard or even collards are perfect for heartiness Spring onions sliced thin will add sweetness in early months Sweet shrimp work well with any hearty green you have The sauce is endlessly adaptable for different spice preferences You can throw in snap peas or mushrooms for extra crunch

Success Stories

My neighbor made this with garden kale and swore it disappeared in seconds A friend doubled the batch for meal prep lunches and said it stayed fresh all week This recipe helped me finally convince my partner to try Swiss chard no regrets

Freezer Meal Conversion

While you cannot freeze the assembled dish raw shrimp and sauce can be portioned and frozen together Defrost overnight and continue the recipe from step four for almost instant dinner Never freeze already cooked shrimp or chard to avoid mushy texture

This stir fry is a fresh, adaptable weeknight staple you’ll want to make over and over. Let the spicy garlic sauce and bright chard liven up dinner any night you need a little kitchen inspiration.

Common Recipe Questions

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp before cooking to ensure an even texture and proper searing in the skillet.

→ Is there a substitute for Swiss chard?

Spinach or kale can be used in place of Swiss chard; adjust cooking time to prevent over-wilting.

→ How spicy is this dish?

The heat level depends on the amount of chili garlic sauce used. Start with less if you prefer mild flavors.

→ What’s the best way to serve it?

This stir-fry pairs well with steamed rice or cooked noodles to soak up the flavorful sauce.

→ Can I make it ahead?

It’s best enjoyed fresh, but you can prepare the sauce and chop vegetables ahead for quicker cooking.