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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. Bridgette says

    November 16, 2022 at 11:25 am

    5 stars
    I made this with cauliflower risotto medley rice, mashed cucumbers and sauteed mushrooms……so delish

    Reply
  2. Gordon Tansey says

    October 28, 2022 at 8:48 pm

    5 stars
    What a success!

    So easy, so quick and prawns cooked to perfection, combined with the Asian Dressing on the. Green salad. highly recommended and tasted young and lively! Thanks Nagi!

    Reply
  3. Michelle says

    September 24, 2022 at 12:21 pm

    5 stars
    These taste amazing, have made every Saturday for the past 4 weeks. Yummy, sweet, spicy and delicious. Another amazing recipe, thank you 🥰

    Reply
  4. Katelin says

    August 31, 2022 at 11:39 am

    5 stars
    This recipe is DELICIOUS. It’s very spicy but we love spicy! Made the recipe almost to a T but swapped out the veggie oil for olive for a healthier choice, no difference in flavor. I used shell off tail on jumbo shrimp. Absolutely scrumptious and easy. Will definitely go in our rotation.

    Reply
  5. Tina Reiko Parkhill says

    July 8, 2022 at 2:55 am

    Made this very quickly for lunch. Delicious, easy to make. A keeper, for sure!

    Reply
  6. Karen says

    July 5, 2022 at 10:05 am

    5 stars
    I made this as part of a yum cha dinner for three. It was voted best dish! And just so easy. I followed the recipe exactly, just made the sauce ahead of time in the afternoon and reheated right before using. Another winner Nagi! ❤️

    Reply
  7. blanche keyser says

    May 30, 2022 at 7:44 am

    5 stars
    Loved loved this perfect balance of sweet, hot, spicy…..

    I love your recipes

    Reply
  8. Barbara says

    May 20, 2022 at 8:47 am

    5 stars
    This was so delicious. I used XL shrimp for me and hubby, 8 each. Made the recipe verbatim but before doing shrimp I stir fired in oil sliced onion, celery and shredded cabbage, which when done I set aside in a bowl. In same pan did shrimp. Didn’t have Siracha so used Chinese Chili garlic paste about 1 T. Added a bit more water as spicy. You have to taste and adjust if necessary. After sauce done finished shrimp in it for a minute, Served the veggies over white rice. Yummy! Thank you for this go to recipe,

    Reply
    • Nagi says

      May 20, 2022 at 1:58 pm

      Wow Barbara that sounds delicious!! N x

      Reply
  9. Adina Turchin says

    May 19, 2022 at 11:50 am

    5 stars
    As usual, this was a hit! I tossed the shrimp in salt, pepper and cayenne before searing and then I added unsalted dry roasted peanuts at the end, but those were the only two changes. I can always count on you for a winner dinner! Thank you!

    Reply
  10. Janis says

    May 12, 2022 at 1:34 am

    5 stars
    We made this last night with fresh tiger shrimp that we caught the day before off the coast of Vancouver Island. It was so delicious and will definitely become a regular for us. Served with rice, but will try it with the new Supreme Soy Noodles recipe in my inbox this morning. Yummy 😋

    Reply
    • Nagi says

      May 12, 2022 at 2:27 pm

      Oh wow that sounds soooooo good! N x

      Reply
  11. Dave says

    May 1, 2022 at 12:30 pm

    5 stars
    Easy and delicious! This ones going into our rotation. I let the sauce get a little thicker than needed and thinned it out off the heat with some fresh lemon juice.

    Reply
  12. kate says

    April 25, 2022 at 11:21 am

    Oh wow, excellent recipe as usual!! I only had 2 tablespoons of sriracha on hand, which was plenty! I do low carb so I used Swerve brown sugar and it worked great. I garnished with chopped green onions and cilantro. This will be a regular dish for me! Thanks for all of your fabulous recipes!!!

    Reply
    • kate says

      April 25, 2022 at 11:22 am

      5 stars
      darnit, I keep forgetting to rate before I submit my reviews. Adding this comment to give this recipe a well deserved 5 stars!

      Reply
  13. Susie Thornburg says

    April 1, 2022 at 1:07 pm

    5 stars
    If you love SWEET and HEAT this can’t be beat!!! Made it tonight… In Love❤️ Will be a regular in our house. Thinking an Asian shrimp taco with an Asian slaw……Yuuummmm

    Reply
    • Nagi says

      April 1, 2022 at 1:08 pm

      That sounds totally YUM Susie! N x

      Reply
  14. Lisa Dickson says

    March 24, 2022 at 12:24 am

    Easy, delicious and spicy! Thanks to your thoughtful and detailed directions, this was yet another delicious meal from your recipe box. Followed your tips for reducing the heat, and it worked like a charm! A half teaspoon of red pepper flakes was plenty of heat for us. Thanks for your great recipes! I would love to buy an autographed cookbook directly from you, will that be possible for people in the US?

    Reply
    • Nagi says

      March 24, 2022 at 2:45 pm

      Hi Lisa – I am not sure yet about the details on book sales – just watch my website and social media and once I know you will also know! I am thinking maybe I’ll need a USA book tour!! N x

      Reply
      • Staci says

        March 31, 2022 at 1:12 pm

        Oh yeah!

        I’d go if close enough for sure! I’ll be getting a few hard copies for gifts.

        Reply
        • ishika says

          February 3, 2023 at 9:12 am

          5 stars
          I am impressed by your post that make a new post and prepare a new recipe, it is not suitable for everyone but you have done it, I think you will become a more successful person in life.

          Reply
  15. Jien says

    March 9, 2022 at 1:12 pm

    5 stars
    Ms.Tin (how I reference Nagi to my dog, Mochi) – has done it again! For me, the heat was perfect! Had all ingredients on hand. Only modification ingredient I used was Swerve “brown” sugar. Tossed with some broccoli and lunch was amazing! And as usual, kept one piece unseasoned for the moo (Mochi/dog); he felt like a part of the action!

    Reply
  16. Dawn says

    February 26, 2022 at 1:16 pm

    4 stars
    Almost too hot for me, not hot enough for my husband. I think next time I’ll cut back a wee bit on the sriracha and add a touch more sugar, and provide quite a bit more fresh chilli garnish.

    There is definitely going to be a next time, this was a very quick and easy meal to bring together and full of fresh flavours.

    Also, cinnamon basil works wonderfully as part of the garnish!

    Reply
    • Nagi says

      February 27, 2022 at 2:15 pm

      Great tip Dawn! Thanks!! N x

      Reply
  17. Pam Kostadinov says

    January 25, 2022 at 11:17 am

    I loved this recipe, the perfect combination of sweet and spicy! Thanx. I love your recipes!

    Reply
  18. Cassandra ching says

    January 18, 2022 at 1:09 pm

    Hi.. can i use chili garlic sauce of LKK instead of sriracha?

    Reply
    • Nagi says

      January 18, 2022 at 11:23 pm

      I haven’t tried that Cassandra but I suspect it will be fine. N x

      Reply
  19. Leila K says

    January 17, 2022 at 8:49 am

    I followed the recipe but my sauce never got thick 🙁 Any tips?

    Reply
    • Nagi says

      January 17, 2022 at 9:47 am

      Hi Leila – be sure to cook the sauce down a fair bit before adding the prawns. Also if your prawns were frozen or contain more water than normal, you can remove them once they are cooked and reduce the sauce a bit further until it thickens. N x

      Reply
  20. Tanya says

    January 9, 2022 at 1:30 am

    Love this recipe! Simple to make, I substitute the sugar with xylitol to make it keto friendly and tastes amazing!

    Reply
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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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