Some recipes earn a permanent spot in your weeknight rotation, and this is one of them. Juicy shrimp, stir-fried until just golden, tossed in a sauce loaded with garlic, a touch of ginger, a splash of sesame oil, and just the right amount of heat — it’s one of those “I can’t believe I made this at home” dishes.
Best part? It’s ready in about 20 minutes, so you can make it after work without feeling like you’ve signed up for a kitchen marathon. I love it over steamed jasmine rice, but it’s equally good with noodles or even as a starter for a bigger Asian-inspired spread.
Why This Recipe Works So Well
- Ready in 20 minutes – Perfect for busy weeknights.
- Big garlic flavor – Fresh garlic and ginger make all the difference here.
- Restaurant taste without special equipment – A regular skillet works just fine.
- Versatile – Serve it over rice, toss it with noodles, or plate it as an appetizer.
Ingredients That Make It Sing
Shrimp: I like large shrimp for this — peeled, deveined, and tails removed. If using frozen, thaw them in cool water.
Garlic & Ginger: Fresh is non-negotiable here; jarred just doesn’t bring the same punch.
Chili Powder or Fresh Chili: Adds a little warmth. Keep or skip depending on your spice preference.
Soy Sauce (Low Sodium): Keeps the salt in check while still giving you depth of flavor.
Dark Soy Sauce: Adds richer color and a subtle sweetness. If you can’t find it, regular soy with a pinch of sugar works.
Oyster Sauce: Adds a savory-sweet depth — vegan versions are available if you prefer.
Sesame Oil: A little goes a long way for nutty aroma.
How I Make It
- Marinate the shrimp – Just 5 minutes in soy sauce, chili powder, and garlic is enough to lock in flavor.
- Sear quickly – High heat, about a minute per side, so they stay tender.
- Build the sauce – Garlic, ginger, chili, soy sauce, dark soy, oyster sauce, and a splash of water simmered until slightly thickened.
- Bring it all together – Toss the shrimp back in, coat in the sauce, and serve immediately.
Tips From My Kitchen
- Don’t overcook shrimp – They turn rubbery fast; pull them off the heat as soon as they turn opaque.
- Defrost safely – Cold running water works in a pinch; never use hot water.
- Prep before you start – The whole dish comes together fast, so have everything chopped and measured.
How I Serve It
- Over steamed jasmine rice for a classic pairing.
- Tossed with lo mein noodles for a heartier option.
- On a platter as an appetizer — sprinkle with sesame seeds and green onions for presentation.
Variations
- Add vegetables: Bell peppers, snap peas, or broccoli work well in the same pan.
- Go spicier: Swap chili powder for sliced fresh red chili or sambal oelek.
- Make it lighter: Skip the oyster sauce and add a squeeze of lime for brightness.
FAQ
Can I use pre-cooked shrimp?
You can, but they won’t absorb as much flavor and may overcook quickly. Start with raw shrimp if possible.
Is dark soy sauce necessary?
No — but it does give better color and a richer taste. Regular soy with a pinch of sugar is a decent swap.
Can I make it ahead?
The sauce can be prepped a few hours ahead, but cook the shrimp fresh for the best texture.
Does it freeze well?
Yes, but expect a slight change in texture after thawing.
Asian Garlic Shrimp
If you’re craving a meal that’s bold, garlicky, and comes together in a flash, this Asian Garlic Shrimp will be your new favorite!
Ingredients
For the Marinade
- 1 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chili powder
- 2 cloves garlic, minced
For the Sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or finely chopped
- 1 tablespoon dark soy sauce
- ½ cup water
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 medium red chili, chopped
- 2 green onions, chopped (for garnish)
Instructions
- First, mix shrimp with soy sauce, chili powder, and garlic in a bowl. Let them rest while you prepare the other ingredients.
- Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook briefly — just until they turn golden on each side, about a minute per side. Remove from the skillet and set aside.
- Add sesame oil to the same pan, followed by garlic, ginger, and red chili. Stir for about 30 seconds until the fragrance hits you.
- Pour in water, soy sauces, and oyster sauce. Stir well and allow the mixture to simmer for a few minutes until slightly thickened.
- Return shrimp to the pan and toss until coated in the glossy sauce. Let them warm through for another minute, then take off the heat.
- Serve hot, garnished with green onions, extra chili slices, or a sprinkle of sesame seeds.
Notes
- Use fresh shrimp if possible. If frozen, thaw overnight in the fridge or under cold running water — never warm water.
- Go for fresh garlic and ginger for maximum aroma and flavor.
- Avoid overcooking — shrimp cook quickly and can become rubbery if left too long. Aim for an internal temperature of at least 120°F (49°C).
- Storage: Leftovers keep in the fridge for 2 days or freezer for up to 3 months in an airtight container. Reheat gently on the stovetop or in the microwave after thawing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 239mgSodium: 1955mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 28g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Asian Garlic Shrimp is one of those recipes that makes you wonder why you ever ordered takeout. It’s quick, flavorful, and endlessly adaptable. Whether you serve it over rice, noodles, or as part of a bigger meal, you’ll be glad you kept those fresh garlic cloves and a bag of shrimp on hand.
Try other Asian recipes:
