When you need to prepare dinner in a short time, shrimp is one of the simplest options that can be turned into something more exquisite. This chili garlic shrimp recipe requires minimal preparation and cooks in just a few minutes.
The simple sauce coating the shrimp is made from garlic, butter, chili flakes, paprika, and Sriracha sauce, and does not require a long list of ingredients. They can be served with rice or pasta for a more substantial meal, or with crusty bread to soak up the sauce.
Chili Garlic Shrimp Recipe
Ingredients
- 500g raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8–10 cloves of garlic, minced
- 1 teaspoon chili flakes, or more to taste
- 1½ teaspoons paprika
- 2–3 tablespoons fresh cilantro, chopped
- 2 tablespoons water
- 1 teaspoon salt
- 1 tablespoon Sriracha sauce
- A few drops of fresh lemon or lime juice, optional
- Rice, pasta, or crusty bread, for serving
Instructions
- If using frozen shrimp, thaw them completely and pat dry with paper towels. If they have not been slit along the back, make a shallow cut down the back of each shrimp.
- Prepare the garlic and chop the fresh cilantro.
- Heat the olive oil and butter in a large skillet over medium heat.
- Reduce the heat slightly and add the garlic. Cook for about 30 seconds, stirring, until fragrant. It is important to ensure it does not burn or darken.
- Add the chili flakes, paprika, and chopped cilantro. Stir to combine everything.
- Add the water and stir to form a light sauce.
- Increase the heat to medium and add the shrimp. Season with salt and gently toss to coat them in the sauce.
- Drizzle with Sriracha sauce and add a little lemon or lime juice, if using.
- Cook for another 1–2 minutes, turning the shrimp as needed, until fully cooked. Immediately remove the skillet from the heat.
- Serve the hot chili garlic shrimp with rice or pasta, or alongside crusty bread.
Chili garlic shrimp are simple and quick to prepare.
How to Prevent Shrimp from Becoming Rubber-like
The most common mistake when making chili garlic shrimp is cooking them for too long. Shrimp cook very quickly, so once they are in the pan, they require close attention. During cooking, the meat should become firm and opaque, not translucent. The time specified in this recipe is intentionally short. As soon as the shrimp are done, you must remove the skillet from the heat, not leave them in the hot sauce.
Why Should Frozen Shrimp Be Pat Dry
Frozen shrimp are perfect for this recipe, but before cooking, they must be thawed and excess moisture removed with paper towels. Wet shrimp can release enough water into the pan to dilute the sauce and hinder good heat contact. Seafood safety guidelines recommend thawing frozen seafood in the refrigerator overnight, if possible. If you are preparing a quick weekday dinner, this is a small step worth taking before the pan goes on the stove.
A Simple Dinner That Looks More Complicated
The appeal of these chili garlic shrimp is that the preparation is simple, but the finished dish looks like you put significantly more effort into the dinner. The sauce is cooked in the same skillet, and once the shrimp are added, there are only a few minutes left before serving. The trick is to pre-chop and measure all ingredients before starting to cook, as there is almost no time to delay once the shrimp are in the pan.


