Go Back
Spicy Garlic Chili Shrimp
SimplySeafood

Spicy Garlic Chili Shrimp

Quick, glossy garlic chili shrimp seared until golden and tossed in a spicy, savory sauce. This bold shrimp dinner is ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb large shrimp, peeled and deveined, tails on
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 8 cloves garlic, finely minced
  • 2 red chilies, thinly sliced
  • 3 green onions, cut into 2 inch pieces
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sugar
  • 1/2 tsp crushed red pepper flakes, optional
  • 1/2 tsp black pepper
  • 1 tsp cornstarch
  • 2 tbsp water

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • Tongs

Method
 

  1. Pat the shrimp thoroughly dry with paper towels so they sear well instead of steaming in the skillet.
  2. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, lime juice, sugar, cornstarch, and water until smooth.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 1½ to 2 minutes per side, until pink and lightly golden. Remove and set aside.
  4. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and sliced red chilies and cook for about 30 seconds, until fragrant.
  5. Pour in the prepared sauce and simmer for 1 minute, until slightly thickened and glossy.
  6. Return the shrimp to the skillet and toss until evenly coated in the spicy garlic chili sauce.
  7. Add the green onions and cilantro and stir for another minute until fragrant and bright.
  8. Serve immediately over steamed jasmine rice or noodles, spooning the extra sauce over the shrimp.

Notes

Dry the shrimp thoroughly before searing for the best golden color.
Whisk the sauce again immediately before adding it to the pan because the cornstarch will settle.
Watch the garlic closely because it can burn in under a minute in hot butter.
The sauce and prepared aromatics can be made up to 1 day ahead for a faster cooking time.
Adjust the sliced chilies and crushed red pepper flakes to control the heat level.