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Home Prawns/Shrimp

Asian Chilli Garlic Prawns (Shrimp)

By:Nagi
Published:22 May '19Updated:11 Oct '22
317 Comments
Recipe v Video v Dozer v

A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking your lips in utter satisfaction, feeling like you’ve just dined at a fancy modern Thai restaurant.

The sauce tastes like a homemade Chilli Jam except it’s far easier to make. 15 minutes, start to finish!

Close up of Asian Chilli Garlic Prawns served over rice with a quick Asian cucumber side salad

Quick prawn recipe with BIG flavours!

While I love a classic Chinese-style prawn stir fry with its clean and steady flavours, or the heart-stopping (in more ways than one) fried and sweet deliciousness of Honey Prawns, sometimes I find myself looking for a punch in the face (flavour-wise, that is!)

This prawn recipe came to be after I had a terrific Stir Fried Prawns in Chilli Jam at a modern(ish) Thai Restaurant. While I can’t replicate desserts at home on a whim, I usually have a fair chance of getting pretty close with savoury dishes.

I was going to try to replicate it using a homemade Chilli Jam recipe, but then I got lazy. Instead, I tried to achieve the same flavours using a little bit of this, a little bit of that, a dash of this and a splash of that.

And well, well, well, what do you know? It came out darn delicious. Really, really tasty and pretty close to making this with a homemade Chilli Jam, but just a whole lot easier and faster. 🙂

Chilli Garlic Prawns on a plate, ready to be served

The sauce is essentially a quick and easy Chilli Jam – and it’s lip smackingly delish!

I promise I’m not exaggerating when I say that this really does taste like Spicy Stir Fries you get from modern Asian restaurants. I don’t claim this to be authentic Asian because it probably isn’t an authentic Asian stir fry but every ingredient in the sauce is certainly used in many Asian dishes!

Ingredients for Asian Chilli Garlic Prawns (Shrimp) recipe

A 12 minute recipe

There’s nothing more disappointing that shoving a big, plump, juicy-looking prawn in your mouth only to find it’s rubbery and dry.

So in my world, every prawn recipe has to be a quick recipe because otherwise you’ll overcook the prawn! And these Asian Chilli Garlic Prawns certainly fit the bill. Here’s how it goes down:

  • Chop / grate the ginger and garlic, measure out the sauce ingredients – 5 minutes

  • Sear prawns in 2 batches – 4 minutes

  • Simmer sauce until syrupy – 2 minutes

  • Toss prawns back in – 1 minute

  • Total time – 12 minutes 🙌🏻

TIP: get the rice started first, because that takes longer than this recipe!

How to make Asian Chilli Garlic Prawns (Shrimp)
Close up of sticky Asian spicy garlic shrimp

Frozen prawns – all the way!

For the first couple of years when I started this website, I was a total prawn snob and urged everyone to peel their own prawns, declaring that frozen was just not the same. This conclusion was drawn from many years of mediocre frozen prawn experiences in my youth.

It’s been a very pleasant discovery to find that frozen prawns have come a long way in their time! Sure, some are better than others, but even the budget ones (eg Aldi, Costco) are still very good.

I still peel fresh prawns for company. But for everyday purposes, I’m all about frozen prawns nowadays – and I totally own it!

Prawn recipe with Thai Chilli Jam

What to serve on the side

Serve with rice to soak up that glorious sauce. Or for a healthy low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice!

Add some greens to your meal – here are a few suggestions:

  • Cucumber chunks tossed with Asian Sesame Dressing sprinkled with coriander/cilantro (pictured)

  • Asian Sesame Dressing drizzled ove leafy greens, tomato wedges or cherry tomatoes

  • Asian Slaw – terrifically fresh and crunchy!

  • Restaurant Style Chinese Broccoli with Oyster Sauce – or use any steamed Asian greens, green beans or snow peas

  • Smashed Cucumber Salad

Enjoy!  – Nagi x


Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

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Close up of sticky Asian spicy garlic shrimp

Asian Chilli Garlic Prawns (Shrimp)

Author: Nagi | RecipeTin Eats
Dinner
Asian, Thai
4.92 from 131 votes
Servings3 – 4 people
Tap or hover to scale
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Recipe video above. Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a homemade Chilli Jam stir fry you get at modern Thai restaurants! Spice level – this is quite spicy!

Ingredients

  • 500g / 1 lb prawns / shrimp, raw, , peeled and deveined (Note 1)
  • 1 1/2 tbsp vegetable oil (or canola)
  • 1 tsp sesame oil , toasted (Note 2)
  • 3 garlic cloves , very finely minced
  • 2 tsp ginger , grated or finely chopped (can be omitted)
  • 1 tsp chilli flakes* (Note 3)
  • 1/2 cup (125 ml) water
  • 3 tbsp Sriracha (Note 4)
  • 2 tsp soy sauce , light or all purpose (Note 5)
  • 3 tbsp brown sugar (sub with white)

Garnish (optional)

  • Sesame seeds
  • Green onions , finely sliced
  • Red chillies , finely sliced or chopped

Instructions

  • Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
  • Remove skillet from stove to cool down slightly, turn down to medium.
  • Return skillet to stove, heat sesame oil. 
  • Add garlic, ginger and chilli flakes. Cook until garlic turns golden.
  • Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
  • Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 – 2 minutes until sauce is reduced and coats the prawns nicely.
  • Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice to soak up the awesome sauce! (Low carb, low cal option, try Cauliflower Rice) Side salad suggestions in post.

Recipe Notes:

?SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.
NON SPICY version– skip the chilli flakes and sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar!) + 1 tbsp Shaoxing wine (Chinese cooking wine) OR Mirin (reduce sugar by 0.5 tbsp) OR 2 tbsp chicken broth low sodium. Yes we need all these to make up for skipping the sriracha!
1. Prawns/shrimp – if using frozen (which I do), thaw completely and pat with paper towels to remove excess water. The prawns are raw, they might look cooked because they’re a pink variety!
2. Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow. Here in Australia, toasted is the norm – it is harder to find untoasted. Will work fine with untoasted sesame oil, just slightly less sesame flavour!
3. Chilli flakes – also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water. 
4. Sriracha is an Asian chilli sauce that is made with more than just chilli, it has flavourings. It is now common in most supermarkets in Australia, US, Canada and UK. Here is the one I use from Woolworths. 
SUBS: Another hot or chilli sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I’d probably use half Franks, half ketchup then add more Franks after tasting the sauce once reduced. 🙂
5. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a “C” and overcooked prawns will curl into a tight “O”. Overcooked prawns have a rubbery texture and are not nice – so don’t do it! 🙂
6. Nutrition per serving, assuming 3 servings. I think this makes enough for 3 as a meal, though can stretch to 4.

Nutrition Information:

Serving: 194gCalories: 410cal (21%)Carbohydrates: 20g (7%)Protein: 52g (104%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 630mg (210%)Sodium: 2802mg (122%)Potassium: 270mg (8%)Sugar: 17g (19%)Vitamin A: 30IU (1%)Vitamin C: 26.2mg (32%)Calcium: 386mg (39%)Iron: 5.7mg (32%)
Keywords: Asian Chilli Garlic Shrimp, Chilli Garlic Prawns, Prawn recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published July 2016. Rewritten in May 2019, new photos, brand new video, and new Life of Dozer photos!

Life of Dozer

Another snap from the Mother’s Day weekend away to Rick Stein’s Bannisters Hotel in Port Stephens.

Contemplating the meaning of life as he gazes at the sun rise over the infinity pool….

OK, we all know that’s not true. He’s more likely wondering how much trouble he’d get in if he dove in. I don’t think the other hotel guests would appreciate swimming in a sea of Dozer’s golden fur! 😂

Dozer Bannisters Port Stephens May 2019

And from the original publish date in 2016: The vet said to figure out a way to stop him from licking his injured paw. So I did. 😉

Dozer-injured

If you enjoyed my Asian Chilli Garlic Prawns (Shrimp), I think you’ll LOVE……

My Mongolian Beef – crispy beef tossed in a fabulous sticky sauce!

Crispy Sticky Mongolian Beef - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

My Asian Glazed Salmon with a glorious sticky glaze!

Asian Glazed Salmon | Made this last week, super for a quick midweek meal, INCREDIBLE flavour with just 5 ingredients! www.recipetineats.com

Or to serve on the side, how about Chinese Fried Rice?

Chinese Fried Rice - A recipe for those who want Chinese Fried Rice that really does taste like what you get at restaurants..

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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317 Comments

  1. Violaine Joly says

    December 10, 2023 at 8:03 pm

    5 stars
    Made this for the first time today. A wee bit spicy but I don’t mind my mouth burning
    Made it for one, next time I will increase the sauce.
    Making it with fish this week. Looking forward to my next meal.

    Reply
  2. Elisabeth says

    December 2, 2023 at 5:05 pm

    5 stars
    Making this for the umpteenth time tonight. So tasty! Bit on the spicy side so I leave the chilli out as per the instructions. Lovely with rice or just a tossed salad.

    Reply
  3. Keryn Jones says

    December 1, 2023 at 12:37 pm

    5 stars
    This is an awesome recipe. Super easy and delicious.

    Reply
  4. Wes says

    November 25, 2023 at 12:09 pm

    5 stars
    I cooked this last night, so very easy and besides the rice, from first opening the fridge door to on the plate and served in under 15 minutes. The only deviation from the recipe I made was to cut the chilli and chilli sauce to 3/4 to appease mum who doesn’t like it too hot and it was right in the money.

    Defiantly added to my go to recipes now. Thanks Nagi!

    Reply
  5. laurie says

    September 14, 2023 at 12:24 pm

    5 stars
    I LOVE this recipe and it is a goto when my spouse (who is allergic to shrimp) is out of town. I recently tried this sauce as a saute sauce for roasted cauliflower and it was AMAZING!!!!

    Reply
  6. Kerry says

    August 19, 2023 at 9:01 am

    4 stars
    Well I just loved this! Partner was out of town so took the advantage of turning up the heat. Only grumble is I wanted WAY more sauce!!!

    Reply
  7. Nina says

    July 17, 2023 at 7:50 pm

    5 stars
    Absolutely delicious, another one of your many wonderful recipes, thanks 🙂

    Reply
  8. Sandy says

    May 29, 2023 at 8:02 am

    5 stars
    Quick, easy, and just delicious! Who knew easy food could be this good? It’s now part of my recipe rotation!

    Reply
  9. Darrell Friesen says

    April 16, 2023 at 10:56 am

    I’ve made a few of your recipes and they are always great! This one is another winner. Hopefully my dogs pic shows up. 🙂 [img]https://i.imgur.com/qnWRVhJm.jpg[/img]

    Reply
  10. Sue Heddle says

    April 8, 2023 at 8:08 am

    5 stars
    I made these last night (from the book,) and they were amazing and so easy! I always use frozen prawns, I hate peeling them! I’ve found an excellent seafood shop and get them in bulk.

    Reply
    • Darrel Friesen says

      April 16, 2023 at 10:51 am

      Very easy to peel but I hear you. 🙂

      Reply
  11. Lynn Jahnke says

    April 7, 2023 at 8:53 am

    When you say Frozen Prawns, do you mean cooked not green?
    Many thanks.
    Lynn
    (Yet to make)

    Reply
    • Wes says

      November 25, 2023 at 12:13 pm

      * defrosted before cooking

      Reply
    • Wes says

      November 25, 2023 at 12:12 pm

      5 stars
      Late reply but no, raw / uncooked prawns for this recipe.

      Reply
    • Sue Heddle says

      April 8, 2023 at 8:10 am

      5 stars
      Lynn I used frozen green prawns myself. Always do.

      Reply
  12. Kaye Francome says

    March 30, 2023 at 7:51 pm

    4 stars
    Hi Nagi I am a massive fan of your recipes & have your book
    Can you pleases help me I can never get things to caramelise I did the garlic chilli prawns but cannot get that glaze 😢

    Reply
    • Bec says

      April 1, 2023 at 6:50 pm

      5 stars
      Absolutely delicious!!!!
      My favourite Chilli Prawn dish. Thanks so much for sharing.

      Reply
  13. Tania Bull says

    March 29, 2023 at 6:47 pm

    I haven’t even cooked the dish yet and I can’t stop tasting the sauce. It is so good. So thankful I made a big batch. There’s only 2 of us, but I made enough for six. This is going to be a hands down favourite go to sauce. Thanks Nagi. x

    Reply
  14. Shana Baert says

    March 13, 2023 at 12:51 pm

    Outstanding!!

    Reply
    • Shana Baert says

      March 13, 2023 at 12:52 pm

      5 stars
      Oopsies, forgot the stars.

      Reply
  15. Esther Brennan says

    March 10, 2023 at 5:20 am

    Holy Moly this was ABSOLUTELY DELICIOUS & so easy & quick. Literally the perfect dinner, thank you so much 🤩🏆

    Reply
  16. Jenn says

    February 26, 2023 at 11:03 am

    5 stars
    OMG… this sauce is soooo good! Next time I make it I will double the sauce just ‘cause I can. I wanted to lick the pan clean ( I think Dozer would appreciate that). I think it would be good with chicken too! 6/5 Nagi!

    Reply
  17. Katrina says

    February 15, 2023 at 11:26 am

    5 stars
    This recipe changed my life

    Reply
  18. Tanya says

    January 25, 2023 at 8:31 am

    5 stars
    Love this one, made it twice so far this year!

    Reply
  19. Sharon says

    January 1, 2023 at 4:52 pm

    5 stars
    Made this for Christmas party dinner and it was awesome! Got a kick to it but not too hot! Served with some white rice.

    Reply
  20. Andie says

    December 10, 2022 at 9:47 pm

    5 stars
    Nagi
    Whow!
    You have done it again, after I served up your grilled prawns with garlic and lemon butter at one of our BBQs, that everyone was fighting over and still rave about . Tonight I made these prawns, served with simple plain rice and broccoli and whow! these are better than some I have had in top asian restaurants in Glasow. Allan says he would give this recipe 6* plus
    Cant wait for your cookbook being available in UK

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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