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Quick & flavorful Asian chili garlic shrimp recipe! Easy pan fried shrimp are coated in a lightly sweetened savory chili sauce, and comes together in just 15 minutes.
I love a quick and easy dinner that tastes like it’s from a restaurant. Working from home full time and being a stay-at-home mom, anything that tastes less than 30 minutes usually becomes my go-to recipe. With how quickly and easily this stir fry shrimp in garlic chili sauce dish comes together, it has been added to our regular rotation without much thought. Plus, I can easily adjust the spice level for my 2-year-old.
Watch a Short Video of This Recipe
Asian Chili Garlic Shrimp Recipe
In this 15 minute recipe, shrimp is quickly pan fried until just cooked through and juicy. It’s then covered with a sticky and spicy chili garlic sauce that tastes like it’s straight out of your favorite Thai takeout spot. I love that the chili garlic sauce for shrimp only takes just 3 simple ingredients, but the flavors are just so complex and wonderful.
Paleo & Whole30 Chili Garlic Shrimp Ingredients
There are 2 simple components to this chili garlic sauce shrimp: the shrimp itself and then the spicy, addicting sauce:
Shrimp
- shrimp: Medium or large shrimp work best for this pan fry shrimp recipe. Prawns work as well.
- avocado: I like the neutral flavor of avocado oil and that it has a high smoking point. However, you can use any other of your favorite cooking oil like olive oil.
- sesame oil
- garlic
- ginger
- chili flakes: You can use Asian chili flakes or crushed red pepper flakes.
Sauce
- Medjool date: If you are not on a Whole30, you can use 1 tablespoon of coconut sugar instead or even honey.
- sriracha sauce: For paleo and Whole30-friendly sriracha sauce, I recommend this brand.
- coconut aminos: This is a grain free and soy free substitute for soy sauce.
How to Make Chili Garlic Shrimp
- First, make the sauce first by blending all the ingredients together until smooth. Set aside.
- Heat avocado oil in a large skillet or wok over medium high heat.
- Add shrimp to the skillet in a single layer, then pan fry for 1 minute per side. Remove from the skillet and set aside in a bowl or a plate.
- Add sesame oil to the same skillet, then add garlic, ginger, and chili flakes for 1 minute until fragrant.
- Pour the sauce mixture in, then simmer for 3-4 minutes until thickened.
- Add the shrimp back into the skillet, then toss to coat. Cook for 1-2 minutes until heated through. Serve warm.
Frequently Asked Questions
I love this dish over cauliflower rice, or alongside some broccoli or green beans. If you aren’t paleo or Whole30, you can enjoy it with rice instead.
I would consider this a medium spicy dish. If you don’t prefer spicy, just reduce the amount of chili flakes and sriracha sauce. If you love spicy dishes, you can add more of these ingredients.
You can enjoy this Asian chili garlic shrimp within 3-4 days, stored in the fridge. To reheat, use the microwave or lightly sauté in a pan until just heated through. Be careful not to overcook the shrimp so it doesn’t turn rubbery.
If you enjoyed this recipe, you might also like…
- Baked Asian Chicken Thighs (Paleo, Whole30)
- Whole30 & Paleo Sweet and Sour Shrimp with Broccoli (Sheet Pan Meal)
- Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
- Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)
- Paleo & Whole30 Orange Chicken
Asian Chili Garlic Shrimp (Paleo, Whole30)
Video
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp avocado oil, or your favorite cooking oil
- 1 tsp sesame oil
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 tsp chili flakes
- Green onions & sesame seeds, for garnish
Sauce
- 1/2 cup water
- 1 Medjool date, or 1 tbsp coconut sugar
- 2 tbsp sriracha sauce
- 3 tbsp coconut aminos
Instructions
- Make the sauce first by blending all the ingredients together until smooth. If using coconut sugar, you can just whisk together instead of blending. Set aside.
- Heat avocado oil in a large skillet over medium high heat.
- Pat dry the shrimp, then add to the heated skillet in a single layer. Pan fry for 1 minute per side, then remove from the skillet. Set aside.
- Add sesame oil to the same skillet, then add garlic, ginger, and chili flakes. Stir for 1 minute until fragrant.
- Pour in the sauce, then simmer for 3-4 minutes until slightly thickened.
- Add the shrimp back into the skillet. Toss to coat in the sauce, then cook for 1-2 minutes until heated through. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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