Asian chilli garlic prawns are my go-to when I want massive flavor but only have 15 minutes. It’s a fast, punchy stir-fry that relies on a fiercely hot pan to get a great sear on the shrimp before tossing them in a sticky, sweet-and-spicy sauce. I make this constantly during the week because it pairs perfectly with simple steamed rice and some quick greens. If you like heat, this is going to be in your regular rotation.
Table of Contents
Why you’ll love this asian chilli garlic prawns recipe
- Fast and easy: The whole dish takes under 15 minutes from prep to plate.
- Sticky and sweet: The brown sugar caramelizes with the soy and sriracha to coat every piece.
- Basic pantry staples: You probably have most of the sauce ingredients sitting in your fridge right now.
- Highly customizable: Adjust the heat levels by dialing the sriracha and chilli flakes up or down.
The simple ingredients you need
- Raw Shrimp
- Buy them raw, peeled, and deveined to save time. Jumbo or large shrimp give the best texture and won’t overcook as easily.
- Sriracha and Chilli Flakes
- The backbone of the heat. Sriracha adds a tangy, garlic-forward kick, while the chilli flakes give it that sharp, lingering heat.
- Soy Sauce
- Light or all-purpose soy sauce provides the salty, umami base for our sauce.
- Brown Sugar
- This is crucial for balancing the heat and giving the sauce that sticky, glossy finish.
- Garlic and Ginger
- Mince them finely. They hit the hot oil and instantly build the aromatic foundation of the dish.
- Toasted Sesame Oil
- A small splash goes a long way to add a nutty, rich finish right at the end.
- Vegetable Oil
- You need a neutral oil with a high smoke point (like canola or peanut) so you can sear the prawns hard without burning the oil.
- Water
- Just a splash to loosen the sauce and help it reduce into a thick glaze.
How to make this asian chilli garlic prawns
- Whisk the sauce: In a small bowl, mix the water, Sriracha, soy sauce, and brown sugar until the sugar dissolves. Set it aside.
- Sear the shrimp: Get a large skillet screaming hot with vegetable oil. Drop the shrimp in a single layer and don’t touch them for 2 minutes so they get a nice crust. Flip and cook for one more minute.
- Fry the aromatics: Push the shrimp to the side of the pan. Add the sesame oil, minced garlic, ginger, and chilli flakes to the center. Let them sizzle for 30 seconds until they smell amazing.
- Glaze the prawns: Pour the sauce mixture into the pan. Toss everything together. Let it bubble and reduce for 1-2 minutes until the sauce becomes a thick, sticky glaze coating the shrimp.
- Garnish and serve: Pull it off the heat immediately. Top with chopped spring onions and toasted sesame seeds. Serve hot.
Fun variations to try
Honey Garlic Prawns
Swap the brown sugar for honey and cut the Sriracha in half if you want a milder, floral sweetness. If you love this flavor profile, you should also try our Honey Key Lime Chicken Recipe.
Add Veggies
Toss in some snap peas or broccoli florets right after searing the shrimp to make it a one-pan meal.
Shrimp Noodle Stir-Fry
Double the sauce ingredients and toss cooked rice noodles or udon straight into the pan at the end.
Serving Ideas
This dish practically demands steamed white or jasmine rice to soak up that sticky garlic sauce. If you want to keep it light, serve it over cauliflower rice or alongside some quick blistered green beans. A cold cucumber salad dressed with rice vinegar and sesame oil makes a great refreshing side to cut the heat. Alternatively, pair it with our Healthy Quinoa Salad with Black Beans Recipe for an extra protein boost.
Prep and storage advice
These prawns are best eaten straight out of the hot pan while the glaze is fresh. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, use the microwave on medium power in short bursts so you don’t turn the shrimp rubbery, or warm them gently in a skillet with a splash of water to loosen the sauce.
Asian Chilli Garlic Prawns
Equipment
- 1 Large skillet or Wok
- 1 small mixing bowl for sauce
Ingredients
- 1 lb raw shrimp peeled and deveined
- 1 tbsp vegetable oil for searing
- 1 tsp toasted sesame oil
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1 tsp red chilli flakes
- 0.5 cup water
- 2 tbsp Sriracha
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp spring onions chopped, for garnish
- 1 tbsp sesame seeds toasted, for garnish
Instructions
- Whisk the water, Sriracha, soy sauce, and brown sugar in a bowl until the sugar dissolves. Set aside.
- Heat vegetable oil in a large skillet over high heat. Add shrimp in a single layer and sear for 2 minutes without touching.
- Flip the shrimp, push them to the sides of the pan, and add sesame oil, garlic, ginger, and chilli flakes to the center. Cook for 30 seconds until fragrant.
- Pour the sauce into the pan. Toss everything together and let it bubble for 1-2 minutes until the sauce reduces to a thick, sticky glaze.
- Remove from heat immediately. Garnish with spring onions and sesame seeds. Serve hot.
FAQs
Can I use cooked shrimp?
No, buy raw shrimp. Pre-cooked shrimp will turn tough and rubbery by the time the sauce reduces.
Is this recipe very spicy?
It has a solid kick. If you’re sensitive to heat, omit the red chilli flakes and halve the Sriracha.
Can I use frozen shrimp?
Yes, just thaw them completely under cold running water and pat them aggressively dry with paper towels before searing so they don’t steam in the pan.
Grab your skillet and give this a try tonight. It’s the kind of fast, satisfying dinner that beats takeout every time. Looking for another quick, flavor-packed meal? Check out our Viral Cottage Cheese Flatbread Recipe next!
