Asian Garlic Shrimp

4.84 from 12 votes

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!

Prep Time5

Cook Time10

Marinating Time5

Total Time20

Course: Dinner, Lunch

Cuisine: Asian

Servings:

Calories: 178kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

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.

Nutrition