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?
Sophie McGregor says
I found your site about a week ago and I have made your recipes every night since! You have gotten me out of a cooking rut and I can’t wait to browse your recipes every day! This was absolutely delicious and the perfect amount of heat vs sweetness! Keep it coming 🙂
Nagi says
Woah that’s great Sophie, I’m so happy you’re loving the recipes ☺️
Sarah Faulks says
Thank you! The sauce is also for dipping crab.
Nagi says
Yum!
Sarah Faulks says
I meant to say excellent for dipping crab!
Cher says
Your absolutely fabulous. You’re my go to site when thinking of dinner ideas. Thanks for the many fabulous meals and great ideas…
Michael says
WOW! This was so good. Wish I had made a bigger batch. I had run out of Sriracha so I made some using Thai sweet chili sauce from Wallmart and a bit of “wing sauce” from Dollar store” mixed together. Sounds ridiculously, cheap but was really yummy. I also thickened it with a bit of cornstarch and water. Can’t wait to try more of your recipes.
Nagi says
Sounds like you nailed it Michael!
Essie says
I have never posted a comment on any recipe but your recipes are amazing! easy ingredients and amazing flavors. I didn’t have sesame oil and just used canola….it was perfect. Even my 5 year old wanted more.
Nagi says
Thanks for taking the time to leave me a message Essie! I’m so glad you and your child enjoyed this! N xx
Mariko McTee says
Wonderful recipe! All the ingredients (except the prawns) are pantry items, and it goes together so quickly. A new family favorite. My husband loves the sauce. He’s suggested making extra sauce and tossing in some veggie, which I will definitely try. Love the vibrant flavors and color!
Nagi says
I’m pleased to hear you enjoyed this Mariko! Thanks for letting me know! N x
sandra says
Made this tonight using my home made sriracha.
,
Your recipe is excellent.
Thank you for sharing nagi
Nagi says
That’s wonderful to hear Sandra! Thank you for letting me know you enjoyed this! N x
Jeremy Prior says
Wonderful recipe to simulate restaurant sauces and take-aways. I used frozen giant king prawns from Marks and Spencers as they are guaranteed responsibly sourced and not from the areas operating slave-ships around Sri Lanka and China Seas. These prawns are from Honduras or Canada or Greenland in the Atlantic. None of the peeling and cooking hassle. The sauce didn’t quite thicken enough but probably because I use less sugar as it’s better for you!
I did as another reader did here and thickened with cornstarch and water paste. Dried Chilli flakes and a little Jamaican chilli sauce made the heat just right. Good to see no MSG featuring in the ingredients – The flavour was so authentic and delightful that it could be made without MSG (used ad nauseam by so many Chinese Take Aways and Restaurants). You don’t need flavour-enhancers when you the ingredients have enough super taste of their own. So I give this dish 5 stars and it’s going to be one of my regular recipes. Thank you for posting it up. Great stuff.
Nagi says
Thanks for the tips on the prawns Jeremy! And for letting me know you enjoyed this – N x
Shari barnes says
This was really yummy, I added some rice wine vinegar and honey to offset the heat. Thickened with a little cornstarch and it took no more than 10 minutes. Steamed broccoli and ate with cauliflower rice.
Nagi says
That’s terrific to hear Shari! Thanks for letting me know! N xx
Ansh says
This is absolutely amazing! Made the recipe with pre marinted garlic prawns from Woolies and 2 extra garlic cloves. Absolutely delicious!! Thank you!
Nagi says
Fantastic to hear! Always wondered about those pre marinated prawns at Woolies! N xx
Mary Lou says
Hi Nagi, I love, love, love your site and have thought everything I’ve tried so far has been 5 stars terrific! That said, last night I made your Asian Chile garlic prawns, and my lips and throat are still burning. My hubby and I consider ourselves pretty food heat experienced and tolerant, but we could not eat this – and, we really wanted to! I followed your recipe exactly (only using 1teaspoon red pepper flakes) and served with baby bok choy – what a great way to steam it!!) – and ramen.
I’ll try this again, but with no red pepper or sriracha. I’m thinking of using sesame chili oil to impart some heat.
Thanks for all your wonderful ideas. I think Dozer is super dog!
Nagi says
Hi Mary Lou, I’m sorry this was too spicy for you! Do you know if you used a stock-standard type red pepper flakes?? And not a speciality type that’s crazy spicy?? I actually made this fairly recently and while spicy, didn’t find it was “blow your head off” spicy! N xx
Mary Lou says
Hi Nagi, thanks for your response. I used just regular “off the shelf” red pepper flakes, but there were probably more seeds than flakes. Do you know if there are any commercial “flake only” pepper offerings? One other thing is that I’m not really a fan of sriracha on anything.
Nagi says
Hi Mary Lou! Well, the heat in peppers is certainly in the seeds so I’m thinking that may have been the problem! I haven’t heard of any flake only red pepper, but that’s a great idea!! 🙂 N x
Laurie Reminga says
Absolutely delicious and so easy! I saved this recipe! So good!
Nagi says
That’s terrific to hear Laurie! Thanks for taking the time to let me know – N x
David says
I recently found your site and this is the first recipe I tried. I made it earlier in the week and it came out fantastic, restaurant quality. My 13 year old son’s, who is not a big shrimp fan, first words after trying it were “make this again. Looking forward to trying other recipes
Nagi says
That’s terrific to hear David! So glad you and your son enjoyed this, thank you for letting me know! N x
Mia says
This is restaurant quality amazing and it’s made with such accessible ingredients, this could work equally well with meat too I believe.
Seriously, you bossed it with this recipe Nagi.
Nagi says
I’m so happy you enjoyed this Mia! Thank you for letting me know – N x ❤️
PreppyNerdGirl says
My fiance is allergic to seafood, so I tried this dish using chicken drumsticks instead. He absolutely loved it! The sauce is incredibly delicious…I made long french green beans as a side and he dipped those into the glaze as well. I’m a bit of an inexperienced cook, so I’m always searching for ideas and I look forward to trying more of your recipes!
Nagi says
I’m so pleased to hear that! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Lisa says
I made this dish last night. It was sooooo good. My husband and I both love this very much. Your notes help a lot. Thank you very much, NAGI !!! I can’t wait to try more of your recipes…………. 🙂
Nagi says
That’s fantastic to hear Lisa! Thank you for letting me know – N xx
Joe fuller says
Well we just thoroughly enjoyed these, we already had some cooked prawns from the trawlers so simply added them at end, to warm them through, thnx for that recipe next time we will add rice n bok Choy yum yum.
Nagi says
That’s wonderful to hear Joe, thank you for letting me know! Hope you are having a lovely weekend – N xx
Fadi says
Can you please do a creamy garlic prawn recipe next!? 🤗
Nagi says
Hi Fadi! Added to the list!!! PS If you can’t wait though, just add a splash of cream right at the end after the wine has mostly evaporated 🙂 It’s so SO good! N xx
Linda Stokes says
Hi Nagi,
I just recently became aware of your website. Your recipes look fabulous!! I love entertaining and can’t wait to try these recipes. The next time I have friends over for dinner, I’m going to make the Asian Chilli Garlic Shrimp. I would like to know if this dish is really hot because some of my friends like mildly spicy food. Thanks Nagi!
Nagi says
Hi Linda! I don’t consider this very hot, it’s mild. And actually, though I like to think I’m tough when it comes to spice, I’m actually not! 🙂
Cynthia says
We made this tonight and woweee, it was super spicy with 2 Tbls of Sriracha. I followed your note to leave out the red chili peppers if I was concerned about the heat, so I did and it was still super spicy. Maybe my husband and I are wimpy, but what if I were to cut it back to one Tbls of Sriracha. Could I add a little rice vinegar and maybe some Mirin to offset the lack of Sriracha that has that vinegar tang? Any suggestions would be appreciated. Really loved the flavors and would like to figure out how to lesson the spice.
Nagi says
Hi Cynthia! I’m sorry to hear you thought this was too spicy. Try reducing the sriracha down to 1 tbsp which is not very much across 300g of prawns, and add 1 tsp of rice vinegar. 🙂