Remove the vein from the peeled shrimp using a toothpick. Rinse with water and pat dry with kitchen paper.

Cut Swiss chard into 4cm wide pieces, separating the leaves and stems. Slice king oyster mushrooms into halves horizontally, then into thirds vertically. Thinly slice garlic and remove the core using a toothpick.

In a frying pan, combine shrimp, Swiss chard stems, mushrooms, garlic, olive oil, salt, and water. Cover and steam over medium-low heat for 3 minutes.