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!
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. 🙂
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
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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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?
Mark says
So yummy
Nagi says
So glad you enjoyed it Mark! Thanks for taking the time to come back and share your thoughts on this recipe! – N x
Mark says
I’ll be trying your Mongolian Beef next 🙂
Nagi says
Oooh i LOVE the Mongolian Beef! The recipe is from one of my favourite Chinese blogs 🙂
Phyllis says
What’s not to love about this dish!! It’s quick, easy, hardly any prep required, tasty and spicy – just my kind of food! Thank you for sharing!
Nagi says
Thanks Phyllis! I actually made this into noodles the other day too, SO GOOD! N xx
Aarti says
I made the shrimps last night and they tasted just like they would have at an Asian restaurant. I am planning to have one day in the week dedicated to Chinese/Thai recipes from your blog cause everything I have made so far has been so yummy and quick to make!
Nagi says
I’m so glad to hear that Aarti! Thank you for letting me know! N x
Andy Murdock says
Tried it last night – 5stars
Nagi says
I’m so glad you enjoyed it Andy, thanks so much for trying it!! Did it remind you of prawns like what you get at modern Thai restaurants??? 🙂 N x
Junko Hope says
I was looking for the recipe for Szechwan Shrimp which usually use some ketchup. But instead I tried your recipe. It was so easy to make yet very tasty. I was skeptical about using Frank sauce instead of Sriracha but it worked fine. Thank you for sharing this recipe, Nagi.
Nagi says
I’m so glad you enjoyed this Junko! I have a big soft spot for this 🙂 Thank you for coming back to let me know! N x
Jan says
Had friends invite themselves over the other night. Needed to come up with a few quick appitizers. Made these twice. My man ate most of the first batch. So good! Guests wanted my secret recipe. Gave your site all the praise.
Nagi says
I’m so glad to hear you and your friends (and man!) enjoyed this Jan! Thank you so much for letting me know! N x
Josie says
Made the shrimps yesterday, super easy & super tasty. Though next time we’ll use 1tbsp sriracha to start with (we’re whimps, I know) ? Could not find Chinese broccoli, so used bok choy instead. Worked like a charm. Lovely combo with the shrimps. Once again your recipe is a keeper!
Nagi says
This does have a bit of a kick to it!!! 🙂 I’m so glad you enjoyed it though…..hope your lips were tingling for too long after it!!!
Vera says
Nagi, THANK YOU100, 1000s time for Asian chillie garlic prawn. Not verygood with any Sea Food, lived n the other side Of World and Sea Food was very reare more as special times only. P.S. What happen with Dogs paw?? Is he on mend? Warm regards, Vera.
Nagi says
Hi Vera! Dozer is totally fine now, he just injured his paw somehow in his rough tumbles! Where about do you live Vera? 🙂
Mara says
OMG, my fiance and I made this recipe last night and definitely have it on our “make again” list. This turned out wonderfully! The taste was great, with not too much heat, we added green beans (I didn’t have any bok choy on hand) and I cooked those in the sauce while it was thickening. I brought it in for my lunch today and had coworkers eating out of my bowl! I’ve tried many of your recipes and this one has to be one of my favs!
Nagi says
WOO HOO!!! I am SO GLAD you enjoyed this Mara, thank you so much for coming back to let me know!!! N x
David McEvoy says
Hi Nagi. I tried your Asian Chilli Garlic Prawns last night. When I cook a good meal I put it into one of three categories; Pub food, Café food or Restaurant food. This definitely goes down as restaurant food. So easy but so fabulous. And what great heat. My lips were still tingling 10 minutes after finishing. My wife and I loved it.
Thank you.
Nagi says
What a high praise David! Thank you so much, I’m so glad you enjoyed it!! N x
lily gar says
Hi I missed something ?? what happened to Dozer ,how did he get hurt , ? yes I do love each and every recipe never miss but maybe I missed the mishap, poor Dozer , yes I care for you too , I always look when I open my emails , go slow ,do everything slowly ,you also Dozer , I love all Animals , and you Nagi , your a special girl with a wonderful DOG , lily gar
Nagi says
Hi Lily! Nothing too drastic, he just got a nasty cut on his paw so he can’t run around like he ordinarily does!!! Probably on shells at the beach. 🙂 It happens! He should be back to usual form soon 🙂 Thanks for caring!! N x
Amira says
This is an easy and delicious shrimp dish. I have a kid who eats anything shrimp, and I mean anything, so I think he will like this too. Thanks for sharing.
Nagi says
You think he can handle the HEAT?? 😉 N x
Eha says
Oh what a vast improvement from the early days of ‘garlic prawns’ in every ruddy Australian restaurant: you were a babe and would not know, but they could be BAD!! This is lovely; with a sauce containing sriracha , soy and sugar – how can you miss!!! And most early ‘versions’ had a kitchen sink full of garlic in them and that was all you could taste 🙂 !! Please give Dozer a rub: that boo-boo is making him feel very frustrated methinks!!
Nagi says
OMG I remember!! I do!! My first really bad “garlic prawns” experience was at a Chinese restaurant down in Cooma near the snow….”bad” is an understatement!!! Rub given….tail is wagging!!!
Fida | Sweet and Savoury Pursuits says
This dish looks and sounds just perfect! I have all the ingredients, so will definitely give this dish a go soon, thanks for another quick and delicious recipe Nagi!
Nagi says
Oooh! I hope you do Fida! N x
ann says
Oh, I can’t think of eating anything when I look at poor Dozer. Get well soon beautiful boy.
Nagi says
You haven’t even met him yet and he’s ALREADY got you wrapped around his little finger!! (Or paw, as is the case…)
Jacob Findly says
I had your ebooks at one time, then my computer crashed and I lost it. I wouls appreciate if you cand resend it Thank you
Nagi says
Hi Jacob – sending now!
elizabeth valdes p. says
Que platos mas exquisitos. Cuando quiero impresionar, preparo cualquiera receta suya Nagi. Agradezco que las comparta. La felicito.
Nagi says
Gracias Elizabeth ! Estoy tan contenta de que está disfrutando de mis recetas y gracias por su mensaje precioso ! N x
mila says
I love prawns because they are so damn easy to make! While I don’t eat them…Mark is a HUGE fa…so whenever I want to impress I just whip him a batch of shrimp! Sorry I mean prawns 🙂
And dang what a genius idea to make the veggies in saran wrap! LOVE IT!
Nagi says
What about your CHEAT days??? 😉
Julia @ HappyFoods says
OMG! Please send/throw/bring some of this over here! It looks incredible! Delicious! 🙂 Poor Dozer! Love the picture of him looking at his paw!
Nagi says
BA HA HA! Sure! I’ll courier some over right now! 🙂
Shalryn says
For me, as a rule, if it comes in a shell, it leaves in it. (It’s amazing what one really, really bad seafood experience that involves the hospital and puking up even the anaesthetic can do to one’s point of view.) These look so awesome that I’m almost tempted to make them. Almost. I think I’ll chicken out on this one (try it with chicken), just to be on the safe side.
Nagi says
Oh dear!!! You poor poor thing 🙁 I’ve had my share of food poisoning, always overseas! The price I pay for street food. I made this with chicken earlier this week and it was fantastic!! I added snow peas too 🙂 Hope you’re having a great week Shalryn! N x
Eha says
Read all these comments: remember they are probably .000001 % of those by keen seafood eaters in the world and published today! We all love and eat seafood whenever the cost allows!!! And we are alive to tell the tale!!!! Yes, I remember being sick for three days after a marvellous baby green eel appetizer in Brussels way back . . . . you pick your place more carefully the next time around or cook your own as here 🙂 ! Oh, ‘green eels’ are prohibited to be served now in the Low Countries for sustainability reasons: wish I could still partake!!!
Nagi says
I kid you not, I almost expect to get food poisoning whenever I travel overseas……I just love eating street food too much!! Happy to risk it! 🙂