I made a Spicy Garlic Shrimp and Chard Stir Fry that’s sweet, fiery, and so garlicky it turns plain greens into the star I brag about.

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I’m obsessed with this Spicy Garlic Shrimp and Swiss Chard Stir Fry because it hits everything I want: punchy garlic, sticky sweet heat, and shrimp that actually matters. I love how the garlic bosses the whole thing, and those bright chard leaves keep it feeling like dinner and not junk.

Chard Stir Fry done right. And the contrast of tender shrimp and slightly wilted chard makes me want to eat the whole pan.

No pretense. Just big garlic, searing heat, a splash of savory sauce, scallions for crunch.

Recipes Using Swiss Chard that actually make me drool every week, seriously.

Ingredients

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Shrimp brings meaty, juicy protein and cooks super fast.
Swiss chard stems give crunch and earthy, celery-like snap.
Swiss chard leaves wilt down, add green, slightly bitter goodness.
Garlic is the boss, punches up savory and aromatic notes.
Ginger adds bright warmth and a little spicy zing.
Vegetable oil keeps things from sticking and crisps edges.
Toasted sesame oil gives nutty aroma and that toasty finish.
Soy sauce adds salty depth and umami that ties stuff together.
Rice vinegar brings a light tang to brighten the dish.
Brown sugar or honey balances heat with a touch of sweetness.
Red pepper flakes or fresh chili deliver heat you can control.
Scallions add fresh oniony bite and a splash of color.
Cornstarch slurry makes a glossy glaze if you want more sauce.
Salt and pepper season simply, let the other flavors shine.
Plus lime wedges add zippy acidity right before you eat.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined, tails removed or left on, your call

1 large bunch Swiss chard (about 10 to 12 oz / 300 to 350 g), stems and leaves separated, roughly chopped

5 to 6 garlic cloves, minced (because garlic is the boss)

1 tbsp fresh ginger, minced or grated

2 tbsp vegetable oil or neutral oil for frying

1 tbsp toasted sesame oil

2 tbsp soy sauce (or tamari for gluten free)

1 tbsp rice vinegar

1 to 2 tsp brown sugar or honey, to taste

1 to 2 tsp red pepper flakes or 1 fresh red chili, sliced, for heat

2 scallions (green onions), thinly sliced

1 tsp cornstarch mixed with 1 tbsp water (optional, for a little glaze)

salt and freshly ground black pepper, to taste

lime wedges, for serving (optional but nice)

How to Make this

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1. Pat the shrimp dry with paper towels and season lightly with salt and pepper; this helps them brown instead of steaming.

2. Separate the Swiss chard stems from the leaves and chop stems into small pieces; roughly chop the leaves and set both aside.

3. Mix the sauce: combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 to 2 tsp brown sugar or honey, 1 tsp toasted sesame oil, minced garlic (5 to 6 cloves), minced ginger (1 tbsp) and red pepper flakes or sliced fresh chili; taste and adjust sweet or heat.

4. If using the cornstarch glaze, stir 1 tsp cornstarch into 1 tbsp water until smooth and set aside.

5. Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chopped chard stems and stir fry 2 to 3 minutes until they start to soften.

6. Push stems to the side, add shrimp in a single layer and cook 1 to 2 minutes per side until pink and just cooked through; don’t overcook or they get rubbery.

7. Toss in the chard leaves and cook until wilted, about 1 to 2 minutes, then pour the sauce over everything and stir to combine; if you want a glossy glaze, add the cornstarch slurry now and cook until sauce thickens.

8. Finish with the remaining 1 tsp toasted sesame oil, fold in sliced scallions and adjust salt and pepper to taste.

9. Serve immediately with lime wedges for squeezing over top, and rice or noodles if you like.

Equipment Needed

1. Large skillet or wok, heavy bottomed, for stir frying the chard and shrimp
2. Cutting board, sturdy, for chopping stems, leaves, garlic and ginger
3. Chef knife, sharp, for quick clean cuts
4. Paper towels, to pat the shrimp dry (very important)
5. Measuring spoons and a tablespoon, for sauces and oil
6. Small bowl or ramekin, to mix the sauce and the cornstarch slurry
7. Spatula or tongs, to push veggies aside and turn shrimp
8. Citrus reamer or small fork, for squeezing lime wedges over the finished dish

FAQ

Can I use frozen shrimp instead of fresh? Yes, just thaw them fully in the fridge or under cold running water, pat very dry with paper towels so they brown instead of steaming, and toss any extra water before cooking.

What can I substitute for Swiss chard? Spinach, kale, or bok choy work great. If you use spinach, add it at the very end since it wilts super fast; kale needs a bit more cooking time, especially the stems.

How spicy will this be and how do I adjust the heat? With 1 to 2 tsp red pepper flakes or one fresh chili it's nicely spicy for most people. Use less or remove the seeds to tone it down, or add more chili or a splash of chili oil if you like it fiery.

Do I need the cornstarch slurry? No, it's optional. It gives a glossy, slightly thickened sauce that clings to the shrimp and greens. Skip it if you prefer a lighter, more broth like finish.

Can I make this ahead or reheat it? You can cook the components ahead, but combine and finish the dish right before serving for best texture. Reheated shrimp get rubbery fast, so reheat gently and briefly, or warm leftovers in a skillet just until heated through.

How do I prevent the chard from getting soggy? Cook stems first until just tender, then add leaves and toss quickly on high heat. High heat plus quick cook time keeps the leaves bright and slightly crisp, not mushy.

Spicy Garlic Shrimp And Swiss Chard Stir Fry Recipe Substitutions and Variations

Shrimp: firm tofu (press and cube), thinly sliced chicken breast, or firm white fish like cod or halibut — all cook quickly and soak up the sauce.
Swiss chard: kale, baby spinach, or bok choy — adjust cooking time, spinach wilts fastest while kale needs a bit longer.
Soy sauce: tamari for gluten free, coconut aminos for a slightly sweeter low sodium option, or fish sauce for more umami (use less).
Toasted sesame oil: regular sesame oil if thats what you have, or a splash of toasted peanut oil, or just olive oil with a few extra sesame seeds for crunch.

Pro Tips

1. Dry the shrimp really well before cooking, like pat them with paper towels twice if you gotta. Wet shrimp steam and you wont get that little brown crust that tastes way better.

2. Cook the chard stems first and dont crowd the pan. Give them a couple minutes alone so they soften, then shove them to the side and add the shrimp. If you put everything in at once the stems stay tough and the shrimp overcook.

3. Taste the sauce before you add it to the pan. If it feels flat add a splash more rice vinegar or a squeeze of lime, and if it needs mellowing add a touch more brown sugar or honey. Small adjustments go a long way.

4. If you want glossy, clingy sauce, mix the cornstarch slurry into the sauce off heat first, then return to the pan and simmer just until it thickens. Dont overcook after that or the shrimp will get rubbery.