If your dinner routine could use a little kick of excitement, Asian Garlic Shrimp might just be your new best friend. Imagine juicy shrimp coated in a glossy, garlicky sauce with a whisper of heat and a hint of sweetness—ready in just 20 minutes. This dish is the ultimate quick weeknight meal for when you’re juggling work, family, and the eternal question: “What’s for dinner?”
As someone who practically lives in the kitchen, I adore recipes that deliver big flavor without the big effort. This one hits all the right notes—savory, slightly spicy, and delightfully sticky in all the right ways. It’s one of those easy shrimp dinners that feels like you ordered takeout but comes together faster than delivery.
So, grab your wok (or trusty skillet) and let’s create something that’ll make your kitchen smell like your favorite Asian bistro—minus the waiting line.
Why You’ll Love This Asian Garlic Shrimp
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Quick & Easy: Ready in 20 minutes—because you deserve dinner that fits your life, not the other way around.
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Flavor-Packed: Garlic, ginger, soy, and a touch of chili—an Asian seafood dream team.
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Versatile: Serve it with rice, noodles, or even over crisp greens for a lighter option.
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Crowd-Pleaser: From picky kids to adventurous eaters, everyone goes back for seconds.
Sizzling Asian Garlic Shrimp
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Asian Garlic Shrimp is a quick and flavorful stir-fry featuring juicy shrimp coated in a glossy garlic-ginger sauce with hints of soy, chili, and sesame. Ready in just 20 minutes, it’s the perfect balance of savory, sweet, and slightly spicy—a fast, crowd-pleasing meal that tastes like restaurant-quality takeout made effortlessly at home.
Ingredients
For the Marinade:
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1 lb (450 g) shrimp, peeled and deveined
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1 tbsp low-sodium soy sauce
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1 tsp chili powder
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2 cloves garlic, minced
For the Sauce:
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2 tbsp vegetable oil
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3 cloves garlic, minced
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2 tsp fresh ginger, grated or finely chopped
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1 tbsp dark soy sauce
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½ cup (120 ml) water
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2 tbsp low-sodium soy sauce
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2 tbsp oyster sauce
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1 tsp sesame oil
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1 medium red chili, chopped
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2 green onions, chopped (for garnish)
Instructions
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Marinate the Shrimp: Combine shrimp, soy sauce, chili powder, and garlic in a bowl. Let rest for 5 minutes.
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Sear the Shrimp: Heat vegetable oil in a skillet or wok over medium-high heat. Cook shrimp for 1 minute per side until slightly golden. Remove and set aside.
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Build the Sauce: In the same pan, add sesame oil, then sauté garlic, ginger, and chopped chili for about 30 seconds until fragrant.
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Simmer: Add water, dark soy sauce, low-sodium soy sauce, and oyster sauce. Stir well and cook for 2–3 minutes until slightly thickened.
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Combine: Return shrimp to the pan and toss until evenly coated in sauce. Cook for 1 minute or until shrimp are fully cooked.
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Garnish & Serve: Sprinkle with chopped green onions and serve hot over rice or noodles.
Notes
Shrimp cook quickly—remove them once they turn pink and curl slightly.
For extra spice, leave chili seeds in; for mild flavor, remove them.
Double the sauce if serving with rice to soak up the flavor.
Fresh garlic and ginger are key—avoid powdered substitutes.
Reheat leftovers in a skillet with a splash of water to preserve texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
For the Marinade:
-
1 lb (450 g) shrimp, peeled and deveined
-
1 tbsp low-sodium soy sauce
-
1 tsp chili powder
-
2 cloves garlic, minced
For the Sauce:
-
2 tbsp vegetable oil
-
3 cloves garlic, minced
-
2 tsp fresh ginger, grated or finely chopped
-
1 tbsp dark soy sauce
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½ cup (120 ml) water
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2 tbsp low-sodium soy sauce
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2 tbsp oyster sauce
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1 tsp sesame oil
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1 medium red chili, chopped
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2 green onions, chopped (for garnish)
How to Make Asian Garlic Shrimp
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Marinate the Shrimp:
In a medium bowl, mix shrimp with soy sauce, chili powder, and minced garlic. Let it rest for about 5 minutes while you prep the sauce. -
Sear the Shrimp:
Heat vegetable oil in a large skillet or wok over medium-high heat. Sear shrimp for 1 minute per side until lightly golden. Remove and set aside. -
Build the Sauce:
In the same pan, add sesame oil. Toss in garlic, ginger, and red chili. Sauté for about 30 seconds until fragrant (that’s your cue to smile—it smells amazing). -
Simmer:
Pour in water, dark soy sauce, low-sodium soy sauce, and oyster sauce. Stir well and let it bubble for 2–3 minutes until slightly thickened. -
Combine:
Return the shrimp to the pan and toss in that rich, shiny sauce. Cook for 1 more minute until the shrimp are cooked through and perfectly coated. -
Garnish & Serve:
Top with chopped green onions (and maybe a few chili slices if you’re feeling bold). Serve hot with steamed rice or noodles.
Cooking Tips for Perfect Garlic Shrimp
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Don’t Overcook: Shrimp cook fast! Once they turn pink and curl slightly, they’re done. Overcooking turns them rubbery.
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Use Fresh Garlic: Powder won’t do this dish justice—fresh garlic makes all the difference.
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Control the Heat: Love it spicy? Keep the chili seeds. Prefer mild? Remove them before cooking.
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Make it Saucy: Double the sauce if you’re planning to pour it over rice—it’s that good.
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Wok or Not: No wok? No worries. A large nonstick skillet does the trick beautifully.
A Personal Story from My Kitchen
I first made this Asian Garlic Shrimp one Friday evening when my kids wanted “something like takeout but homemade.” I was tired (okay, exhausted), but I couldn’t resist their hopeful faces. Fifteen minutes later, we were all around the table, happily slurping noodles and sticky shrimp with big smiles.
That’s when I realized—this recipe isn’t just quick; it’s joy in a skillet. It became our “Friday Fix”—a way to celebrate making it through the week without dialing for delivery. Every time I cook it now, that same comforting aroma fills the house and reminds me why I love sharing food: it’s not just nourishment, it’s connection.
What to Serve with Asian Garlic Shrimp
This dish pairs wonderfully with steamed jasmine rice, but don’t stop there. Try it over garlic noodles or vegetable fried rice for a full-on flavor fiesta.
For a lighter twist, spoon it over zucchini noodles or a bed of crisp romaine for a warm shrimp salad. Feeling fancy? Add a side of stir-fried veggies—think broccoli, bell peppers, or snap peas. The crunch perfectly balances the saucy shrimp.
And if you really want to impress, serve it with a chilled mango salad for a sweet-and-spicy contrast that’ll make your taste buds dance.
How to Store and Reheat
If you’re lucky enough to have leftovers (rare, I know), let the shrimp cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 3 days.
To reheat, warm it gently in a skillet over low heat with a splash of water to loosen the sauce. Avoid microwaving for too long—shrimp can overcook fast.
For meal prep lovers, this recipe also freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat on the stove for the best flavor.
FAQs About Asian Garlic Shrimp
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them fully and pat them dry before marinating to keep them from getting watery.
Can I substitute the oyster sauce?
Yes, try hoisin sauce or even a splash of fish sauce for that deep umami flavor.
What vegetables can I add?
Broccoli, snow peas, or bell peppers work great for extra color and crunch in your stir-fry recipe.
Is this dish spicy?
It has a gentle kick, but you can adjust the heat level by controlling the chili or adding a drizzle of honey for balance.
Bring the Magic Home
When life gets hectic, Asian Garlic Shrimp is your quick ticket to a restaurant-worthy dinner that doesn’t compromise on flavor or time. Each bite bursts with the warmth of garlic, the zing of ginger, and that addictive sweet-salty balance that defines great Asian seafood.
So, next time you’re tempted to reach for takeout, remember—you’ve got this recipe in your back pocket. Just 20 minutes, a few pantry staples, and a little love, and dinner is served.
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