Chili Garlic Shrimp is delicious and easy to make with perfectly cooked shrimp in a garlicky, slightly sweet, and spicy sauce. You can make it in no time, and you'll be glad you skipped takeout.
The Filipino adaptation of this dish involves adding 7 Up or Sprite for extra sweetness and using head-on shrimp for full flavor.
You may also like to make Salt and Pepper Shrimp.
Jump to:
What makes a good chili garlic shrimp
As with any shrimp dish, Chili Garlic Shrimp should have perfectly cooked shrimp. Overcooking is less likely to happen when you use large shrimp. The sauce should be flavorful — garlicky, slightly sweet, and spicy.
Ingredients you’ll need
Notes and substitutions
- Shrimp: Use large shrimp as they are less likely to overcook. The names of the sizes may vary, but check the number label that tells you how many pieces are in a pound. For example, 21-25 means 21 to 25 pieces per pound and U/10 for under ten pieces. Remember that as the number decreases, the shrimp size increases.
- Chili Garlic Sauce: Sambal Oelek may be substituted. These red chili pastes are similar, adding freshness and heat. Chili Garlic Sauce contains garlic. Sriracha can also be used in a pinch.
- Shaoxing Wine: This amber-colored Chinese rice wine adds depth, enhancing the flavors in the dish. Though its addition is typically minimal, it does make a difference in stir-fries like Beef Stir Fry with Onions and Peppers, braises or stews, and sauces. As a substitute, you can use another Chinese cooking wine or Japanese rice wine (sake).
- Bird's eye chilies (Thai chilies): For substitutes, you can use fresh hot peppers such as serrano or dried peppers such as red pepper flakes. You may 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 the shrimp and dry them on paper towels. Season with salt and pepper. (1)Place them in a bowl and coat them lightly with cornstarch.
Heat a skillet over high heat. Add oil to coat the bottom when the pan is hot and almost smoking.
(2)Sear the shrimp in batches for about a minute on each side, depending on their size. Be careful not to overcook them. Set them aside.
PRO TIP: Be sure not to overcrowd the pan, as this will prevent the shrimp from getting a nice crust on the outside as they sear.
Reduce the heat to medium. (3)Sauté the ginger, garlic, shallots, and chilies in a bit of oil until slightly softened. Add the Chili Garlic Sauce, Shaoxing wine, fish sauce, ¼ cup water, sugar, and salt.
(4)When the sauce starts to simmer, add the butter. Taste it and adjust as needed.
(5)Add the shrimp to the sauce and coat them well. Turn off the heat, so they don't overcook.
How to serve
Add scallions, cilantro, and fried garlic or shallots as an option. Enjoy with rice or noodles.
Frequently asked questions
Yes! In most cases, the "fresh" ones you see at the supermarket seafood counter were previously frozen as well. To preserve their freshness, they are frozen immediately after harvest. When properly thawed, they should have the same taste and texture as fresh.
Thaw them overnight in the fridge in their original packaging. If you need it sooner, submerge the shrimp in lukewarm water. Change the water as soon as it gets too cold until they're ready.
Keep the head on if you enjoy the juices within or enjoy peeling them as you eat. There is so much flavor in them.
Depending on its size, searing the shrimp takes about a minute on each side. When it turns opaque and pink, it should be ready. The residual heat will cook it through.
They are often used interchangeably, but they are not the same species. In terms of taste, texture, and appearance, they are very similar. You can use whatever you have on hand for this recipe.
Watch how I make it here
Other seafood recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Chili Garlic Shrimp
Equipment
- Skillet
Ingredients
For the shrimp:
- 1 pound large shrimp shelled, deveined
- 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 sub: crushed red pepper
- 2 tablespoons Chili Garlic Sauce sub: Sambal Oelek or Sriracha
- 2 tablespoons Shaoxing wine sub: Chinese or Japanese cooking wine
- 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 with salt and pepper.
- Place them in a bowl and coat them lightly with cornstarch.
- Heat a skillet over high heat. Add oil to coat the bottom when the pan is hot and almost smoking.
- Sear the shrimp in batches for about a minute on each side, depending on their size. Be careful not to overcook them. Set them aside.
- Reduce the heat to medium. Sauté the ginger, garlic, shallots, and chilies in a bit of oil until slightly softened.
- Add the Chili Garlic Sauce, Shaoxing wine, fish sauce, ¼ cup water, sugar, and salt.
- When the sauce starts to simmer, add the butter. Taste it and adjust as needed.
- Add the shrimp to the sauce and coat them well. Turn off the heat, so they don't overcook.
- Add scallions, cilantro, and fried garlic or shallots as an option.
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