Like a cross between scampi and chili crab, this quick recipe adds a little zesty heat to your weeknight repertoire. Like most stir-fry recipes, the bulk of the work is the prep — and it’s important to have all your ingredients chopped, measured and close at hand before you turn on the stove, because from that point on, the cooking goes by in a flash.

Shrimp and prawns are wonderful quick-cooking proteins, just be careful not to overcook them or they can turn rubbery. Let your eyes be your guide. When the shrimp turn from gray to pink and from translucent to opaque, they are cooked.

Butter can burn at high heat. Using a combination of butter and oil helps guard against that — or you can substitute ghee, a highly clarified butter, instead. Dial the spice factor up or down by your chile choice and, of course, quantity. Tiny Thai bird’s eye chiles are very hot, while red Fresno chiles are milder.

Serve these spicy, garlicky shrimp with hot, fluffy rice and a side of vegetables for an easy, flavorful dinner.

Garlic Chili Prawns

Serves 4

Ingredients

1½ pounds raw shrimp or prawns (26-30 count), cleaned and deveined

1 teaspoon freshly ground black pepper

Salt, to taste

1 to 2 tablespoons butter

2 tablespoons vegetable oil

10 cloves garlic, finely minced (about 3 tablespoons)

1½ tablespoons finely minced ginger

Pinch of chile flakes (optional)

1 finely chopped fresh red chile of your choice

8 to 10 scallions, cut in half lengthwise, then into 1 to 2-inch lengths

White wine (or water) to deglaze the pan

½ cup loosely packed cilantro, roughly chopped cilantro

Lime wedges for garnish

Directions

Season shrimp with pepper and salt to taste and set aside.

In a heavy skillet or wok, heat butter and oil over medium heat. When butter is melted, add minced garlic, ginger and chile flakes to pan. Saute until garlic is softened, golden and aromatic. If the garlic sticks or begins to color too quickly, add a tablespoon of white wine or water to the pan to slow down the cooking.

Add the chopped red chile and the scallions. Saute mixture for 30 seconds to 1 minute more, then add the seasoned shrimp to the pan. Saute, cooking over medium heat, until shrimp are cooked through, 2 to 3 minutes. When cooked, shrimp will be pink and opaque.

Transfer shrimp to a serving bowl and use an additional tablespoon of white wine (or water) to deglaze the pan, scraping to release any bits stuck to the bottom, and loosen the sauce. Pour the pan sauce over the shrimp, garnish with chopped cilantro and lime wedges and serve.

San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with global flavors.