Asian Chili Garlic Prawns (Shrimp) Recipe

I remember the first time I made this Asian Chili Garlic Prawns (Shrimp) Recipe for my friends — the kitchen instantly filled with that incredible aroma of garlic and chili simmering together. The prawns sizzled beautifully, turning that perfect bright pink, while the sauce thickened into a sticky glaze that clung to each piece. Everyone was asking for seconds, and it felt like I’d brought a little slice of a bustling Thai street food stall right into my home! It’s one of those dishes I reach for when I want something quick yet impressively flavorful.

This Asian Chili Garlic Prawns (Shrimp) Recipe stands out because it captures all those bold, vibrant flavors you crave from Thai cooking but without the fuss. The sauce bubbles up to a shiny, syrupy glaze that tastes both fiery and slightly sweet, with that comforting punch of garlic. The bright red chili flakes speckle the dish alongside the fresh aroma of ginger and toasted sesame oil—seriously, your kitchen will smell amazing!

Whether it’s a weeknight dinner or a last-minute meal for guests, you’ll enjoy how fast and forgiving this recipe is. I’ll walk you through every step, from picking the perfect prawns to building your sauce just right. If you’re new to cooking seafood or Asian flavors, don’t worry — I’ve got practical tips that’ll help you nail it first try. Let’s dive in!

Ingredients You’ll Be Working With

Before getting started, it’s handy to have all your ingredients measured out. The exact quantities you need are in the printable recipe card at the end, but here’s a quick rundown of everything you’ll use and why each part matters.

• Prawns/shrimp: Use raw, peeled and deveined for tender, juicy bites; thaw fully if frozen and pat dry.
• Vegetable oil: Neutral high-heat oil for searing the prawns evenly.
• Toasted sesame oil: Adds a nutty depth; typical in Asian cooking for authentic flavor.
• Garlic cloves: Very finely minced to infuse the sauce with that signature garlicky punch.
• Ginger: Fresh grated or chopped for balance and subtle warmth (can omit if preferred).
• Chilli flakes: Provides the essential heat; adjust based on spice tolerance.
• Water: Helps dissolve and blend the sauce ingredients smoothly.
• Sriracha: Gives the sauce a spicy, tangy kick with complex flavor notes (don’t skip or replace with plain hot sauce).
• Soy sauce (light or all-purpose): Adds umami saltiness; ensures proper seasoning.
• Brown sugar: Balances the heat and salt with sweetness; white sugar works in a pinch.
• Garnishes: Toasted sesame seeds, finely sliced green onions, and fresh red chillies add texture and freshness.

If you need to swap ingredients, sesame oil can be replaced with regular sesame oil (though flavor will be milder), and brown sugar can be swapped for white sugar without much difference. Just remember to taste and adjust seasoning at the end!

Tools You’ll Need

• Large skillet or wok: Provides enough space for even cooking and tossing the prawns in the sauce.
• Sharp knife: For finely mincing garlic and slicing garnishes neatly.
• Microplane or grater: Helps grate ginger finely for even flavor distribution.
• Measuring spoons and cups: Ensures precise sauce balance.
• Tongs or spatula: For flipping the prawns gently and mixing the sauce without breaking them.

How to Make Asian Chili Garlic Prawns (Shrimp) Recipe

Let’s get cooking! This recipe comes together in no time, and the steps are straightforward. Ready your ingredients and tools nearby, then follow along.

1. Heat the oils and sear prawns: Warm the vegetable oil in your skillet over high heat. Add half the prawns and sear for about 45 seconds per side — you want a nice golden color but not overcooked. Remove seared prawns to a bowl and repeat with the rest.
2. Cool pan and add sesame oil: Remove skillet from heat briefly to cool slightly, then reduce heat to medium. Return skillet and stir in toasted sesame oil — this adds that irresistible nutty aroma.
3. Sauté aromatics: Add finely minced garlic, grated ginger, and chili flakes to the pan. Cook gently until garlic turns golden, about 1-2 minutes — watch closely to avoid burning.
4. Build the sauce: Pour in water, then stir in sriracha, soy sauce, and brown sugar. Crank heat to medium-high and let simmer for about 3 minutes until the sauce thickens to a thin syrup that lightly coats the spatula.
5. Return prawns and finish cooking: Toss the seared prawns back into the skillet, stirring to coat them evenly. Cook another 1-2 minutes until the sauce reduces further and clings beautifully to the prawns. The prawns should curl into a loose “C” shape—firm but juicy, not rubbery.
6. Garnish and serve: Sprinkle with toasted sesame seeds, finely sliced green onions, and fresh red chillies if you like some extra heat and color. Serve immediately with steamed rice or cauliflower rice to soak up all that delicious sauce.

How to Serve

Flavor Boosters

To amp up the flavor of your Asian Chili Garlic Prawns (Shrimp) Recipe, try drizzling a little extra toasted sesame oil right before serving or adding a squeeze of fresh lime to cut through the richness. A sprinkle of chopped cilantro or Thai basil leaves brings brightness, and crushed peanuts give a delightful crunch contrast.

Perfect Pairings

This dish pairs wonderfully with fragrant jasmine or sticky rice to mop up the sauce. For a low-carb option, cauliflower rice works beautifully. On the side, a crunchy Asian cucumber salad or steamed greens like bok choy balance the spice perfectly. For drinks, a cold beer or a slightly sweet Riesling complements the heat and sweetness.

Presentation Touches

Serve these prawns in shallow bowls with plenty of garnishes scattered on top for a festive touch. If you’re hosting, consider plating individual portions over bowls of rice with colorful vegetable ribbons for an elegant look. Leftovers make a fantastic filling for lettuce wraps or noodles the next day.

Variations & Easy Swaps

• Swap prawns for scallops or firm fish chunks for a different seafood twist.
• Use tamari instead of soy sauce for a gluten-free Asian Chili Garlic Prawns (Shrimp) Recipe.
• Reduce spice by halving chili flakes; add a bit of ketchup and vinegar if skipping sriracha (see notes for full non-spicy version).
• Add chopped bell peppers or snap peas for extra veggies and crunch.
• For a vegan take, use firm tofu or king oyster mushrooms and adjust sauce accordingly.

Make-Ahead, Storage & Reheating

• Store cooled leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet over medium heat to keep prawns tender, adding a splash of water if sauce is too thick.
• This recipe is best eaten fresh, as reheated prawns can get a bit rubbery.
• You can prep the sauce base ahead and store separately, then toss with freshly cooked prawns when ready.

FAQs

• Can I use frozen prawns for this recipe?
  You absolutely can! Just make sure to thaw fully and pat them dry before cooking to avoid watery sauce and ensure a good sear.
• How spicy is this dish?
  It’s moderately spicy thanks to the chili flakes and sriracha, but you can adjust the chili flakes down or skip them for a milder version. Just keep sriracha for flavor balance.
• What kind of soy sauce should I use?
  Light or all-purpose soy sauce works well, providing the right salty umami without overpowering the sauce’s sweetness and heat.
• Can this recipe be doubled or halved?
  Yes, it scales easily! Just keep cooking prawns in batches to avoid overcrowding the pan.
• What’s the best way to avoid rubbery prawns?
  Cook them just until pink and curled loosely into a “C.” Overcooked prawns curl tightly into an “O” and get tough.

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