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5.0 from 3 votes

Chili Garlic Shrimp

Looking for a flavorful and easy-to-make shrimp dish that packs a spicy punch? Look no further than this delicious recipe for chili garlic shrimp! With a crispy coating and a savory sauce featuring chili garlic, oyster sauce, and soy sauce, this dish will surely become a new favorite. So whether you're looking for a quick weeknight meal or a dish to impress guests, this recipe will satisfy your cravings for bold and spicy flavors. So let's get cooking and dive into the delicious world of Chinese chili garlic shrimp!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 327 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 500 g raw shrimp , peeled & deveined
  • 1 tablespoon Shaoxing wine
  • ¼ teaspoon ground cayenne pepper or ground black pepper
  • ¼ teaspoon granulated garlic powder
For the coating:
  • 1-½ tablespoons cornstarch
  • 1-½ tablespoon all-purpose flour
For the Sauce:
  • ½ cup Chili garlic sauce (homemade or store-bought)
  • 2 tablespoons light brown sugar
  • 1 tablespoon oyster sauce
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon mushroom-flavored dark soy sauce , dark soy sauce, or low sodium soy sauce
  • 1 teaspoon red pepper flakes
For the Stir Fry:
  • 5 tablespoons Extra virgin olive oil or canola oil , divided
  • 2 tablespoon ginger , finely grated or minced
  • 2 garlic cloves , finely minced
  • 3 green onions , chopped
  • 3 dried red chili

Instructions

    Cup of Yum
  1. In a medium bowl, combine the shrimp, pepper, garlic, and Shaoxing wine; Set aside. In a small bowl, combine all the sauce ingredients; set aside. In another small bowl, mix to combine the flour and cornstarch.
  2. Heat 3 Tablespoons oil in a large non-stick skillet over medium-high heat. Dredge the raw shrimp in the cornstarch mixture; shake off excess flour. Fry in batches, undisturbed, until golden and crispy, about 2 to 3 minutes.
  3. Flip and continue cooking, about 2 to 3 minutes, until golden and crispy. Using a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain. Once done cooking the shrimp, wipe off the pan with paper towels to remove any residue. Add 2 tablespoons of oil to the pan and heat over medium heat.
  4. Add the dried chili, garlic, and ginger, and cook until fragrant, about 30 seconds. Pour in the prepared sauce and cook until the sauce thickens, about 1 minute. Return the shrimp to the pan and stir-fry until the sauce glazes the shrimp, about 1 minute more. Remove pan from the heat, and stir in chopped green onion, if desired. Taste and adjust the seasoning if necessary. Transfer the shrimp with chili garlic sauce to a serving bowl and serve the Chinese Chili Garlic Shrimp with a side of white rice.

Notes

  • How to Store & Re-Heat 
  • How to Store & Re-Heat 
  • To store: Chili Garlic Shrimp, transfer any leftover shrimp to an airtight container and store it in the refrigerator for up to 3 days. You can use a microwave or a non-stick pan to reheat the shrimp. To reheat in the microwave, place the shrimp in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes or until heated through.
  • To reheat: In a non-stick pan, add a splash of water or broth, the shrimp and sauce, and frequently stir until heated and the sauce is bubbly. Be careful not to overcook the shrimp, which can become tough and rubbery. Remember that reheating seafood can result in a loss of flavor and texture, so it's best to reheat what you plan to eat and avoid reheating multiple times.
  • Make-Ahead
  • Make-Ahead
  • Chili Garlic Shrimp can be partially made ahead of time to simplify meal prep and save time. You can peel and devein the shrimp ahead of time and store it in an airtight container in the refrigerator. The sauce can be prepared up to 1 day ahead of time and stored in an airtight container in the refrigerator. The cornstarch and flour coating can also be prepared and stored in a cool, dry place until you cook the shrimp.
  • Additionally, you can prepare the ginger, garlic, green onions, and dried red chili ahead of time and store them in an airtight container in the refrigerator until you're ready to cook. By partially preparing the ingredients, you can save time and make the cooking smoother. When you're ready to cook, fry the shrimp in batches, make the stir-fry, and then add the sauce and shrimp to the pan to finish cooking.
  • How to Freeze
  • How to Freeze
  • To freeze Chili Garlic Shrimp, allow the shrimp to cool completely before transferring them to a freezer-safe container or a heavy-duty freezer bag. Label the container or bag with the dish's name and the date it was frozen, and remove as much air as possible from the container or bag before sealing it. Place the container or bag in the freezer and freeze for up to 2 months. Thaw the shrimp and sauce in the refrigerator overnight when ready to eat.
  • To freeze Chili Garlic Shrimp, allow the shrimp to cool completely before transferring them to a freezer-safe container or a heavy-duty freezer bag. Label the container or bag with the dish's name and the date it was frozen, and remove as much air as possible from the container or bag before sealing it. Place the container or bag in the freezer and freeze for up to 2 months. Thaw the shrimp and sauce in the refrigerator overnight when ready to eat.
  • Notes:
  • Notes:
  • If using frozen shrimp, thaw the shrimp thoroughly before using it.
  • If using frozen shrimp, thaw the shrimp thoroughly before using it.
  • To store: Chili Garlic Shrimp, transfer any leftover shrimp to an airtight container and store it in the refrigerator for up to 3 days. You can use a microwave or a non-stick pan to reheat the shrimp. To reheat in the microwave, place the shrimp in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes or until heated through.
  • To reheat: In a non-stick pan, add a splash of water or broth, the shrimp and sauce, and frequently stir until heated and the sauce is bubbly. Be careful not to overcook the shrimp, which can become tough and rubbery. Remember that reheating seafood can result in a loss of flavor and texture, so it's best to reheat what you plan to eat and avoid reheating multiple times.