Chili Garlic Shrimp is easy to make yet packed with big, bold flavors you’ll love. Serve with steamed rice or noodles for a hearty and tasty weeknight dinner!
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 it would take to call for delivery!
The heart of the recipe is the chili garlic sauce which uses mostly pantry staples you can find at most major grocery stores or buy online. No need to hunt down specialty sauces or seasonings!
Plus it’s customizable too! Feel free to adjust amounts and add more or less of the ingredients according to taste.
Do you need to thaw the shrimp? Yes, please! The excess liquid in frozen shrimp will water down the stir-fry. Fully thawing will ensure even cooking and help sear the shrimp nicely instead of overcooking in their steam.
The best way to defrost shrimp is to thaw in the refrigerator for a few hours. If pressed for time, you can force thaw by running them under cold water in a colander.
- Steamed rice, in my opinion, is the perfect canvas for this chili garlic shrimp dish..
- Toss with your favorite pasta or Asian egg noodles.
- Top on crackers or bagel chips for quick party bites.
- Wrap in crisp lettuce leaves for a low carb option.
- Serve over mashed potatoes, polenta or grits
More shrimp recipes? These Camarones a la diabla are called deviled shrimps for good reason!
Chili Garlic Shrimp
- 1 pound large shrimps
- 1 tablespoon chili garlic sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- green onions, chopped
- 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 shrimps and cook, stirring regularly, for about 2 to3 minutes or until just until 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.