Stir-fried to perfection and then tossed in a super garlicky sauce with a hint of ginger, splash of sesame oil, and just a touch of heat, you are going to fall in love with this Asian Garlic Shrimp! It’s a super quick and easy 20-minute recipe that you can serve over rice, with noodles, or even as a starter making it an absolutely delicious, simple to make, and versatile dish!
Easy Asian Garlic Shrimp Recipe
I love making popular Asian takeout dishes at home! From my Chinese Sizzling Beef to my Crispy Honey Chili Chicken, I enjoy sharing how easy it is to create restaurant-quality Asian food. Because it’s not hard to do. The dishes aren’t difficult. Once you realize that you don’t need any special skills and it’s just a matter of using a few authentic ingredients, it’s a total game changer.
And this Asian garlic shrimp recipe is no different! It’s ridiculously tasty and easy to make in just 20 minutes. All you have to do is sear the shrimp and make a simple sauce that comes together in seconds. That’s it! No wok is even needed. Yet, you should use fresh garlic and ginger. It’s also a good idea to pick some dark soy sauce, oyster sauce, and sesame oil for the most authentic flavor. But don’t worry! I’ve got lots of recipes using those same ingredients like my yummy Asian Ground Beef Noodles, so they will not go to waste!
I like to serve these garlic shrimp over some hot steamed rice with a side of Steamed Broccoli. These shrimp are also excellent with Chow Mein. You could even serve them as an appetizer if you like!
Why You’ll Love This Asian Garlic Shrimp
- Quick and Easy! This garlic shrimp recipe takes just 20 minutes to throw together! And you don’t need a wok or any special skills. A simple frying pan will do the job!
- Garlicky Asian Shrimp! The shrimp are first perfectly seared and then tossed in a sauce bursting with flavor full of garlic with a hint of heat to make this delicious dish!
- Family Favorite! Your family will not believe you whipped this tasty dish together at home! It’s sure to become one of the most requested weeknight meals in your house.
Ingredients You’ll Need
Shrimp Marinade
- Shrimp – You need shrimp that have been deveined and peeled with the tail removed. I always use large shrimp. However, feel free to use any size or type of shrimp you like.
- Garlic – Always use fresh garlic cloves. Store-bought jarred minced garlic can have an odd taste due to preservatives.
- Chili Powder – Adds just a touch of heat to the shrimp. But this ingredient can be omitted if you prefer.
- Soy Sauce (Low Sodium) – I like to use low-sodium soy sauce to control the amount of added salt. However, regular soy sauce or gluten-free tamari will work just as well.
Sauce
- Vegetable Oil – Used for stir-frying. You can use any neutral oil.
- Sesame Oil – Just a touch of roasted sesame oil adds some classic Asian flavors.
- Garlic – Fresh garlic adds lots of garlicky goodness to the shrimp.
- Ginger – You’ll need a fresh knob of ginger to produce the best flavor.
- Red Chili Pepper – Used to give the dish a little spice. This ingredient is not necessary if you don’t like spicy food. You can also remove the seeds to make the chili a little less hot.
- Water – Needed to thin out the sauce.
- Soy Sauce (Low Sodium) – Regular soy sauce will work just as well. However, keep in mind that the low-sodium variety will help you control the saltiness of the dish.
- Dark Soy Sauce – Sold in Asian grocery stores, it’s a little sweet and thicker than regular soy sauce. If you can’t find any just use regular soy sauce and add a pinch of sugar.
- Oyster Sauce – There is oyster in the sauce, so be sure to omit it if you have any shellfish allergies. But you can also find vegan versions in some stores.
- Green Onions – Used to garnish the dish and add another layer of flavor.
How To Make Asian Garlic Shrimp
Shrimp is really easy to stir-fry! The most important thing is just not to cook them too long. But if you follow these simple steps your garlic shrimp will turn out perfectly!
Marinate The Shrimp
To begin, you need to marinate the shrimp to infuse them with lots of flavor. To do this, just mix all the marinade ingredients together in a medium bowl. Then add the shrimp and allow them to marinate for 5 minutes.
Stir Fry The Shrimp
After the shrimp has marinated for a bit you can start cooking them. Heat the vegetable oil in a large skillet over medium-high heat. Now, add the shrimp to the pan and sear them for about 45 seconds to 1 minute on each side until golden. Then transfer the shrimp to a bowl and set aside for a later step.
Make The Sauce
To make the sauce use the same skillet that you just cooked the shrimp. First, heat the sesame oil over medium heat. Then add the garlic, ginger, and red chili and saute for 30 just seconds until aromatic. Next, pour in the water, soy sauce, dark soy sauce, and oyster sauce, and stir. Then let the sauce simmer for about 2 to 3 minutes to thicken a bit.
Finish The Dish And Serve
To complete the dish, add the stir-fried shrimp back into the pan. Then cook them for one more minute as you toss them in the sauce until they are evenly coated and warm again. Now, garnish the Asian garlic shrimp with green onions, red chilies, and sesame seeds if you like, and serve right away.
What Is Dark Soy Sauce?
Most commonly used in Chinese dishes, dark soy sauce is basically a dark-colored soy sauce that is less salty, a little sweeter, and thicker than regular soy sauce. It’s also aged a little longer and is sometimes sweetened with molasses. Dark soy sauce is most often used in stews, sauces, and stir-fries.
What Kind Of Shrimp Should I Use?
I suggest using large fresh raw shrimp that have been peeled and deveined with the tails removed. But any type of shrimp will work or size. You can also use frozen shrimp if you prefer. The most important thing is that they are peeled and deveined, marinated, and then cooked properly.
Expert Tips
- Defrost with cool water. I recommend using fresh shrimp. But if you opt for frozen, never use warm water to defrost them. It’s a food safety no-no. Either let them thaw out overnight in the fridge or place them under running cool water.
- Use fresh ginger and garlic. Store-bought minced garlic and ginger that you can find sold in jars do not add the same amount of delicious aromatic flavor or taste as authentic.
- Don’t overcook the shrimp. Shrimp cooks very quickly and if you overcook them they get rubbery in texture. Of course, you don’t want to eat undercooked shrimp either. But it is easy to use an instant-read digital thermometer to make sure that the shrimp has reached an internal temperature of at least 120°F (49°C).
Storage
Leftover Asian garlic shrimp will keep for up to 2 days in the refrigerator or up to 3 months in the freezer in an airtight container. Then to reheat, you can put the leftovers in the microwave for a few minutes on medium power or heat them on your stovetop. However, if frozen, you will want to let them first thaw out overnight in the fridge.
Other Delicious Shrimp Recipes To Try
Craving More? Follow Along:
Asian Garlic Shrimp
Ingredients
Shrimp Marinade
- 1 pound shrimp peeled, deveined and tail removed
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 tablespoon soy sauce low sodium
Sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 2 teaspoons ginger freshly grated or chopped
- 1 medium red chili chopped
- ½ cup water
- 2 tablespoons soy sauce low sodium
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 2 green onions chopped
Instructions
- In a bowl combine the shrimp with the marinade ingredients and let it sit for 5 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and sear for about 45 seconds to 1 minute on each side until golden. Transfer to a bowl.
- In the same skillet heat the sesame oil. Add the garlic, ginger and red chili and cook for 30 seconds until aromatic.
- Add the water, soy sauce, dark soy sauce, oyster sauce to the skillet and stir. Let the sauce simmer for 2 to 3 minutes or until it starts to thicken a bit.
- Return the shrimp back to the skillet and toss to coat evenly. Cook for another 1 minute to warm up the shrimp then remove from heat.
- Garnish with green onions, additional red chilies and/or sesame seeds.
Tips & Notes:
- Defrost with cool water. I recommend using fresh shrimp. But if you opt for frozen, never use warm water to defrost them. It’s a food safety no-no. Either let them thaw out overnight in the fridge or place them under running cool water.
- Use fresh ginger and garlic. Store-bought minced garlic and ginger that you can find sold in jars do not add the same amount of delicious aromatic flavor or taste as authentic.
- Don’t overcook the shrimp. Shrimp cooks very quickly and if you overcook them they get rubbery in texture. Of course, you don’t want to eat undercooked shrimp either. But it is easy to use an instant-read digital thermometer to make sure that the shrimp has reached an internal temperature of at least 120°F (49°C).
- Leftovers will keep for up to 2 days in the refrigerator or up to 3 months in the freezer in an airtight container. Then to reheat, you can put the leftovers in the microwave for a few minutes on medium power or heat them on your stovetop. However, if frozen, you will want to let them first thaw out overnight in the fridge.
