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    Home » Seafood Recipes

    Chili Garlic Shrimp

    Published: Aug 1, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 11 Comments

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    Jump to Recipe Print Recipe

    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).

    Chili Garlic Shrimp on a serving bowl.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Chili Garlic Shrimp.
    Oil (for searing and sautéing) is not in the picture.

    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.
    Jars of chili garlic sauce and sambal oelek.
    • 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.
    Shaoxing wine bottle and Shaoxing wine in a ramekin.
    • 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.

    Adding cornstarch to the shrimp in the bowl.

    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.

    Searing the shrimp in the pan.

    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.

    Sauteing the aromatics and seasonings in the pan. Adding butter to the sauce.

    Step 5: Add the shrimp and coat them with the sauce. Turn off the heat, so they don't overcook.

    Shrimp coated with the sauce in the pan.

    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.

    A saucy piece of shrimp on a fork.


    Recipe FAQs

    Can I use frozen shrimp?

    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.

    How to thaw frozen shrimp?

    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.

    Can I keep their heads and shells intact?

    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

    How long does it take cook shrimp?

    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.

    Are shrimp and prawns the same?

    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

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe
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    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

    Asian Chili Garlic Shrimp in a bowl.

    Chili Garlic Shrimp

    Chili Garlic Shrimp with perfectly cooked shrimp and a garlicky, slightly sweet, and spicy sauce ready in less than 30 minutes!
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 158kcal
    Author: Nora Rey
    Cost: $9-$11

    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
    US Customary - Metric

    Instructions

    • Rinse the shrimp and dry them on paper towels.
    • Season them with salt and pepper and lightly coat them with cornstarch.
    • Set a skillet over high heat. When the pan is hot and almost smoking, add oil to coat the bottom. 
    • 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.

    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.

    Nutrition

    Calories: 158kcalCarbohydrates: 11gProtein: 24gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 183mgSodium: 827mgPotassium: 366mgFiber: 1gSugar: 5gVitamin A: 25IUVitamin C: 4mgCalcium: 94mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Bella

      October 11, 2023 at 6:38 am

      5 stars
      This was so easy and fast to make, i love it!

      Reply
      • Nora Reyes

        October 12, 2023 at 2:34 am

        Hi Bella, Thank you so much for the kind words! I'm so happy to hear that! =)

        Reply
    2. Mar Rey

      September 02, 2021 at 9:25 pm

      5 stars
      Yum! Just like at the restaurants! Love that I can prepare this at the comfort of my home for my family! 😊

      Reply
    3. Dennis

      September 01, 2021 at 6:55 pm

      This is a Mouth watering recipe

      Reply
    4. Tin

      September 01, 2021 at 1:18 am

      5 stars
      Looks yummy!! Can’t wait to try this! 😍

      Reply
    5. Apol

      August 30, 2021 at 10:50 am

      5 stars
      Yummy!

      Reply
    6. Mark Manallo

      August 30, 2021 at 5:35 am

      5 stars
      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!!

      Reply
      • Nora

        August 30, 2021 at 11:16 am

        Hi Mark! That's what I like about home cooking – you can always tailor to your taste. I hope she likes it!

        Reply
    7. Bim

      August 29, 2021 at 12:15 pm

      Looks yummy, will try to make this too. Easy to make.

      Reply
    8. Jay

      August 28, 2021 at 1:21 pm

      5 stars
      This is delicious and so easy to make ⭐️⭐️⭐️

      Reply
    9. Ana

      August 28, 2021 at 12:30 pm

      5 stars
      Love this so much! Easy to make and it tasted delicious

      Reply
    5 from 8 votes (1 rating without comment)

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