Chili Garlic Shrimp with perfectly cooked shrimp and a flavorful combination of garlicky, slightly sweet, and spicy sauce. It is delicious and easy to make in less than 30 minutes!
A Filipino version of this dish includes 7 Up or Sprite for extra sweetness and uses head-on shrimp for full flavor.
If you are making it for a large group, check out my recipe for Big Batch Chili Garlic Shrimp. You may also like to try Salt and Pepper Shrimp and Okoy or Ukoy (Shrimp and Vegetable Fritters).
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Ingredients you’ll need
Notes and substitutions
- Shrimp: Go for large shrimp, as they are less likely to overcook. Check the label that tells how many pieces are in a pound. For example, 21-25 means 21 to 25 pieces per pound and U/10 for under 10—as the number decreases, the shrimp size increases.
- Chili garlic sauce: You can also use sambal oelek, a similar red chili paste without garlic. Sriracha can also be used in a pinch.
- Shaoxing wine: It adds depth, enhancing the flavors in the dish. A minimal amount makes a difference in stir-fries like Beef Stir Fry with Onions and Peppers, braises or stews, and sauces. Use another Chinese cooking wine or Japanese rice wine (sake) as a substitute.
- Bird's eye chilies (Thai chilies): For substitutes, you can use fresh hot peppers like serrano or dried peppers like red pepper flakes. Use any type you can tolerate, as much (or as little) as you want.
How to make this recipe
If you are using frozen shrimp, thaw them ahead of time. Rinse and dry them on paper towels.
Step 1: Season 1 pound of shrimp with salt and pepper and lightly coat them with 2 tablespoons of cornstarch.
Step 2: Set a skillet over high heat. When the pan is hot and almost smoking, add oil to coat the bottom. Sear the shrimp in batches for about a minute on each side. Be careful not to overcook them. Set them aside.
PRO TIP: Avoid overcrowding the pan that prevents the shrimp from getting a nice crust on the outside.
Step 3: Over medium heat, add a bit of oil and sauté 1 tablespoon ginger, 6 garlic cloves, 1 shallot, and 1 teaspoon chilies until slightly softened.
Add 2 tablespoons chili garlic sauce, 2 tablespoons Shaoxing wine, 1 teaspoon fish sauce, ¼ cup of water, 2 teaspoons sugar, and salt (I used ¼ teaspoon kosher salt; use less for table salt).
Step 4: When the sauce starts to simmer, add 2 tablespoons of butter. Give it a taste and adjust as needed.
Step 5: Add the shrimp and coat them with the sauce. Turn off the heat, so they don't overcook.
Add scallions, cilantro, and fried garlic or shallots as an option. Enjoy your Chili Garlic Shrimp with rice, like Sinangag (Garlic Fried Rice) or Java Rice.
Recipe FAQs
Absolutely! Frozen shrimp is a convenient option and works well in recipes like this. Thaw them properly, and they'll have the same great taste and texture as fresh shrimp.
It's worth noting that many "fresh" shrimp at the seafood counter were also previously frozen, so using frozen shrimp ensures they're preserved at their best.
Thaw them overnight in the fridge. If you need it sooner, you can submerge the shrimp in its packaging in lukewarm water. Change the water as soon as it gets too cold.
Absolutely! You can keep the heads and shells intact if you enjoy the extra flavor and juiciness they provide. The heads, in particular, can add a rich and savory taste to the dish.
Plus, peeling them as you eat can be a fun and interactive experience, making the meal even more enjoyable. So, if you love the full shrimp experience, go ahead and keep those heads and shells on
Depending on its size, searing the shrimp takes about a minute on each side. Look for the shrimp to turn opaque and pink, which indicates it's cooked and ready to enjoy.
Remember that the residual heat will continue to cook the shrimp slightly after removing it from the pan, so be mindful not to overcook it.
While shrimp and prawns are often used interchangeably, they are not the same species. However, they do share many similarities in terms of taste, texture, and appearance. For this recipe, use whatever you have on hand.
Other seafood recipes you may like
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📖 Recipe
Chili Garlic Shrimp
Equipment
- Skillet
Ingredients
For the shrimp:
- 1 pound large shrimp shelled, deveined (see note)
- Salt and pepper to taste
- 2 tablespoons cornstarch sub:flour
- Neutral-flavored oil for searing and sautéing
For the sauce:
- 1 tablespoon minced ginger
- 6 garlic cloves minced
- 1 small shallot sub:red onion
- 1 teaspoon minced bird's eye chilies (see note)
- 2 tablespoons chili garlic sauce (see note)
- 2 tablespoons Shaoxing wine (see note)
- 1 teaspoon fish sauce
- ¼ cup water
- 2 teaspoons sugar
- Salt (I used ¼ teaspoon kosher salt) adjust to taste
- 2 tablespoons butter sub:margarine
Optional garnishes:
- Scallions/green onions sliced
- Cilantro or parsley chopped
- Fried garlic or shallots
Instructions
- Rinse the shrimp and dry them on paper towels.
- Season them with salt and pepper and lightly coat them with cornstarch.
- In batches, sear the shrimp for about a minute on each side. Be careful not to overcook them. Set them aside.
- Over medium heat, add a bit of oil and sauté ginger, garlic, shallots, and chilies until slightly softened.
- Add chili garlic sauce, Shaoxing wine, fish sauce, ¼ cup of water, sugar, and salt.
- When the sauce starts to simmer, add the butter. Taste it and adjust as needed.
- Add the shrimp and coat them with the sauce. Turn off the heat, so they don't overcook.
- Add scallions, cilantro, and fried garlic or shallots as an option.
Video
Notes
- Shrimp: Go for large shrimp, as they are less likely to overcook. Check the label that tells how many pieces are in a pound. For example, 21-25 means 21 to 25 pieces per pound and U/10 for under 10—as the number decreases, the shrimp size increases.
- Chili garlic sauce: You can also use sambal oelek, a similar red chili paste without garlic. Sriracha can also be used in a pinch.
- Shaoxing wine: It adds depth, enhancing the flavors in the dish. A minimal amount makes a difference. Use another Chinese cooking wine or Japanese rice wine (sake) as a substitute.
- Bird's eye chilies (Thai chilies): For substitutes, you can use fresh hot peppers like serrano or dried peppers like red pepper flakes. Use any type you can tolerate, as much (or as little) as you want.
Mar Rey
Yum! Just like at the restaurants! Love that I can prepare this at the comfort of my home for my family! 😊
Dennis
This is a Mouth watering recipe
Tin
Looks yummy!! Can’t wait to try this! 😍
Apol
Yummy!
Mark Manallo
Will try to cook this for my sister who absolutely loves shrimps. I will need to prolly lessen the heat cos she cant handle heat much. Looks super yummy though!!
Nora
Hi Mark! That's what I like about home cooking – you can always tailor to your taste. I hope she likes it!
Bim
Looks yummy, will try to make this too. Easy to make.
Jay
This is delicious and so easy to make ⭐️⭐️⭐️
Ana
Love this so much! Easy to make and it tasted delicious