Need a flavor-packed dinner in under 20 minutes? This easy Chili Garlic Shrimp comes together in minutes and delivers bold, garlicky heat to your dinner table. Pair it with rice or noodles, and everyone will be asking for seconds.
Looking for a meal that’s short on prep yet big on flavor? Spicy and garlicky, this chili garlic shrimp is everything you’d want in your seafood dinner.
This shrimp stir-fry makes a quick and easy appetizer for a party but is equally delicious as the main entree served over rice or noodles. It goes from the kitchen to the table in fifteen minutes. You’ll have everyone singing your praises in less time than it would take to call for delivery!
More shrimp recipes? These Camarones a la diabla are called deviled shrimps for good reason!
Ingredient notes
Choose large, 21/25 count shrimp for the best results. Use raw, shell-on shrimp and peel them yourself. While pre-peeled options are convenient, commercial processing often leaves them damaged or waterlogged, diluting the final flavor and compromising the texture.
The heart of the recipe is the spicy, savory sauce made with chili-garlic sauce for heat, soy sauce for a touch of umami, Chinese cooking wine, sugar to balance the flavors, and pepper for a little zing. These are mostly pantry staples you can find at major grocery stores or buy online. No need to hunt down specialty sauces or seasonings!
How to make chili garlic shrimp
Always thaw your shrimp completely and drain well, as excess water can dilute the stir-fry and steam the shrimp rather than giving it a good sear. The best way to defrost shrimp is to thaw in the refrigerator for a few hours. To force-thaw quickly, place them in a colander under running cold water until completely defrosted.
This is a fast recipe that cooks in minutes. Have the shrimp prepared and sauce ready to go before you start stir-frying.
Crank up the heat! Cooking on high heat prevents the shrimp from releasing too much liquid and steaming in their juices. It gives them a nice crust while keeping them from overcooking into a dry, rubbery texture.
Serving suggestions
- Steamed rice is the perfect canvas for this chili-garlic shrimp dish! Pair with some steamed bok choy or asparagus and cashew stir-fry for a hearty meal!
- Toss with your favorite pasta or Asian egg noodles. Serve over mashed potatoes, polenta, or grits.
- Top on crackers, crudites, or bagel chips for quick party bites. Wrap in crisp lettuce leaves for a low-carb option.
More seafood recipes
Ingredients
- 1 pound large shrimp
- 1 tablespoon chili garlic sauce
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/8 teaspoon pepper
- 1 tablespoon oil
- green onions, chopped
Instructions
- Peel and devein shrimp, leaving tail intact. Wash under cold water and drain very well.
- In a bowl, combine chili garlic sauce, soy sauce, wine, sesame oil, sugar, and pepper. Stir until sugar is dissolved. Set aside.
- In a skillet over high heat, heat canola oil. Add shrimp and cook, stirring regularly, for about 2 to 3 minutes or just until the color changes to pink.
- Add chili garlic sauce mixture and continue to cook for another 2 to 3 minutes or until sauce is reduced, stirring regularly to coat shrimps with sauce.
- Remove from pan and garnish with green onions. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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