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!
Quick prawn recipe with BIG flavours!
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. 🙂
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!
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!
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!
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
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Asian Chilli Garlic Prawns (Shrimp)
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:
Nutrition Information:
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! 😂
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. 😉
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!
My Asian Glazed Salmon with a glorious sticky glaze!
Or to serve on the side, how about Chinese Fried Rice?
thank you Ms Nagi, for your continuous new recipes – Your smiling face is the best part of trying your teaching. God bless you for sharing.
This recipe was super delicious and easy, I added a little something extra to make it spicier. This will probably be a go to dinner option for me.
Fabulous never fail, spicy recipe. It tastes wonderful every time I make it. Amazing as I’m not the best cook. Thanks Nagi for all your amazing recipes.
So easy! Worked perfectly. I added some cooked peas and broccoli to sneak some veggies in for the teens. They gobbled it up!
Does the nutrition info include the rice or no?
You are very good chef and teacher, thank you
Next time, I’ll cut the heat in half. My mouth is burning, but it hurts so good! Yet another of your recipes is going into my rotation. Thanks!
My kids don’t really like spice, if I omit the sriracha and chili flakes without sacrificing flavor too much? Should I add a little vinegar?
Hi Christine, this recipe is all about the chilli, why don’t you try one of these recipes: https://www.recipetineats.com/garlic-prawns-shrimp/ or https://www.recipetineats.com/grilled-shrimp-with-lemon-garlic-butter/ – N x
This is a fab, tasty & quick cook, 3 Tblsp on Sriracha makes it hot lol, I was having 1 prawn to one mouthful of milk, 🤣 I’ll reduce the Sriracha next time lol
Nagi, all of your recipes have been winners. Following your instructions has made me a master at Asian cooking. Tonight I prepared the Asian Chili Garlic Shrimp and it was divine. It brought back memories of a dish my mother and I would always share at an upscale Asian Wash DC restaurant. It tasted identical-and I wanted to say “Thank You” for that unexpected wonderful memory. Hope you are well!
I simply love this recipe – been using it for fish and crab as well – delish.
Nice recipe. But salt is not mentioned