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Home Prawns/Shrimp

Asian Chilli Garlic Prawns (Shrimp)

By:Nagi
Published:22 May '19Updated:11 Oct '22
293 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 112 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 @RecipeTinEats.

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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293 Comments

  1. Althea Adams says

    June 11, 2021 at 10:19 pm

    Hi Nagi.
    Due to the covid situation in my country, I couldn’t find any siracha or any other hot sauce. Can you tell me what else I can use instead of this?

    Reply
  2. Mike says

    June 4, 2021 at 11:51 am

    Hi – do you recommend light or dark brown sugar?

    Reply
    • Nagi says

      June 5, 2021 at 3:12 pm

      Either will be fine, I tend to use light for most recipes though. N x

      Reply
  3. rose tran says

    May 22, 2021 at 4:13 pm

    hello. i was wondering if you could suggest a vegetable you think would go well with the shrimp and this sauce.

    Reply
    • Nagi says

      May 24, 2021 at 10:40 am

      Hi Rose, scroll through the post and you’ll see some recommendations of what to serve on the side 🙂 N x

      Reply
    • Lora says

      August 5, 2021 at 9:49 am

      5 stars
      On a whim, I added steamed cauliflower to the sauce and simmered it until it was a thick coating. It was delicious.

      Reply
  4. Laura says

    May 21, 2021 at 11:05 am

    5 stars
    Excellent recipe! The shrimp cooked perfectly. Consistency of the sauce was great. Added a tbsp of Thai Red Curry as well, for a little extra kick. Worked great on top of an Asian inspired salad with a light sesame dressing. Thanks!

    Reply
  5. Lora says

    April 3, 2021 at 1:40 am

    5 stars
    I only had about 12 shrimp, so to stretch this into more of a meal for my husband and me, I briefly steamed some cauliflower and then tossed in the pan with the sauce and let it cook for a few minutes. It was delicious! I regularly add cauli now.

    Reply
  6. Gregory Mierzejewski says

    March 16, 2021 at 2:47 pm

    5 stars
    So so good!!! I usually add extra spice to everything but this was perfect as is. We pair it with roasted thyme/rosemary/parsley potatoes and they work great to soak up all the extra sauce.

    Reply
  7. Juliana says

    March 13, 2021 at 11:32 pm

    5 stars
    Thank you for another wonderful recipe! I made this along with the satay curry and chilli basil chicken stir fry for a dinner with friends and everyone was so impressed! So easy and instructions/ingredients are very clear, no need to modify anything when I cook from your recipes, please never stop doing what you’re doing, Nagi!

    Reply
  8. Gena Knust says

    March 10, 2021 at 11:53 am

    Made the chili shrimp and wow it’s hot but great flavor. Tripled the sauce so maybe I added too much sriracha. 🤯

    Reply
  9. Helen McParlane says

    March 6, 2021 at 10:49 am

    5 stars
    Loved this recipe.. it is hot so as per recipe notes forewarned is forearmed as they say… we love Chillies so loved it. For a twist I added some chopped red capsicum, chopped Spring onion and at last minute some chopped Snap Peas to keep them crisp then added Prawns to stir fry before removing it all as per recipe to cook the sauce and served it with Pad Thai Noodles…. Yum!.. ..recipe is now in the cookbook folder as tried and true (-:

    Reply
  10. Joey says

    March 1, 2021 at 7:08 am

    5 stars
    Just made this tonight – still feeling the fire. Absolutely banging flavour. Added mushrooms, mangetout, red onion & red bell pepper on top of egg noodles. Left out the ginger as I had none. Loved it.

    Reply
  11. Darren Hind says

    February 28, 2021 at 7:16 pm

    5 stars
    I only discovered your fantastic website after searching for a ‘spicy prawn dish’; and let me tell you, this dish was so well received by my girls, I had to make it the night after too. I also made your ‘Malaysian Satay Chicken curry’ as a main….just wow! (made the kecap manis myself also)

    For taking the time to create & share such amazing authentic recipes; I’d just like to say thank you.

    Reply
  12. Kim says

    February 24, 2021 at 8:14 am

    2 stars
    “Spice level – this is quite spicy!” Nagi, this might be the greatest understatement ever 😂
    I’ve made a number of your recipes and they are always hits with the whole family. This was the first time I’ve struggled – the sauce was a raging inferno. Our final sauce at the dinner table had maybe 1/32 of the original sauce recipe in it, and a whole lot of ketchup, sugar, and soy sauce to tone it down for the sensitive palates around the table. Great in theory, but way too spicy for us!

    Reply
    • Nagi says

      February 24, 2021 at 8:54 am

      Hi Kim – well it IS Chilli Prawns! Can I if you subbed any of the chilli sauces or mismeasured somewhere? It should definitely be spicy but not inedible hot! N x

      Reply
      • Kim says

        February 24, 2021 at 12:36 pm

        I appreciate the reply!
        I doubled the recipe, but reduced the chili flakes and sriracha, so I’m really not sure where I went wrong 🙂 I wonder if my sriracha is stronger? I just clicked on your link and the brand you use is different than mine (I used Huy Fong Rooster sriracha).

        No love lost from my end, I love your recipes and will keep trying new ones (and repeating the many favourites we have- the beef ramen noodles are the latest fan favourite with my kids!)
        Keep up the great work!

        Reply
        • Cathie says

          August 14, 2021 at 6:50 pm

          I used that same sauce Kim and you are right incredibly spicy and we are big chilli heads so I too wonder if it is the different sriracha sauce. I might try the one Nagi uses and see if that makes the difference as I love the recipe but would love to turn down the heat just a tad. Otherwise I will just reduce the chilli flakes by half. But still a great recipe and my boys all love it!

          Reply
  13. Sebastian says

    February 18, 2021 at 8:37 pm

    5 stars
    SO good!!!! the whole family loved this recipe and it was voted a keeper.
    We didn’t add as much sriracha but added some tomato puree, olive oil and water to compensate for the lost volume. It was delicious, thank you for the inspiration 🍤❤️

    Reply
  14. Louise says

    February 18, 2021 at 6:30 am

    5 stars
    Amazing recipe! Will definitely be cooking again 🙂

    Reply
  15. David says

    February 14, 2021 at 4:27 am

    5 stars
    Love love love this recipe. My sauce didn’t really go that ‘sticky. I’m guessing I added too much water but what would be the remedy if I did, the sugar or the sriracha??

    Reply
  16. Craig and Donna says

    January 24, 2021 at 9:34 pm

    Nagi
    You are the best.. We ad-libbed with some of the ingredients (which usually happens at our place) and, as always, your recipe was indestructible… Finger lickin’ scrumptious!! Thanks again, we love you Nagi xx

    Reply
  17. barrie r calloway says

    January 23, 2021 at 3:33 pm

    5 stars
    I am mad on sea food and your recipes look fantastic

    Reply
  18. barrie r calloway says

    January 23, 2021 at 3:31 pm

    5 stars
    I am mad on sea food and your recipes look fantastic

    Reply
  19. Tony says

    January 17, 2021 at 3:16 am

    Here in S.W.France and during lockdown you have taught me to cook your wonderful recipes. Thank you….

    Reply
  20. Nyssah Ryrie says

    December 4, 2020 at 9:19 pm

    Hands down one of my favourite dishes to make! I always come to your recipes. I am so glad that my brother in law told me about your website. Never give up what you do as you make a lot of tummy’s super happy

    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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