dinner · entree · seafood

Chile Garlic Shrimp

I’ve been dying to find new shrimp recipes.

I love shrimp. I adore it. Shrimp was my favorite food growing up. When my mom would ask me what I wanted for my birthday dinner, half the time it was some form of shrimp or seafood. Shrimp was always a fancy, but not too fancy form of dinner.

I bought a gigantic bag of frozen, raw, peeled and deveined shrimp at Costco a few weeks ago and started researching what all I should do with the stuff. I managed to make two different meals out of the shrimp (I probably could have stretched it to three, but again, I love shrimp) and both of the meals were incredible.

This simple shrimp recipe is a banger. It’s sweet, spicy, and fragrant in all the right places. I did mess up by frying the shrimp in olive oil instead of vegetable oil, so don’t do that. Other than that, it was an incredibly delicious dinner that I can’t wait to eat again soon.

You can serve this shrimp over rice or in a stir-fry with mixed vegetables. It would probably also taste good inside an avocado half, or on top of a bed of quinoa.


Chile Garlic Shrimp

  • Servings: 4
  • Difficulty: Easy
  • Print

A sweet and spicy shrimp that pairs well with rice and vegetables.


  • 1 lb. shrimp, peeled and deveined (don’t use cooked shrimp!)
  • 1/4 cup rice wine
  • Pinch of salt
  • 1 1/2 TBS. cornstarch
  • 1 TBS. all-purpose flour
  • 1/4 cup Sriracha
  • 2 TBS. brown sugar
  • 3 cloves garlic, minced fine
  • 1 TBS. soy sauce
  • Vegetable oil, for frying


  1. In a large bowl, toss shrimp with rice wine and salt. Let marinate while you make the sauce.
  2. Make the sauce: in a small bowl, whisk together Sriracha, brown sugar, garlic and soy sauce.
  3. Pour oil into a large skillet so that it covers the bottom of the skillet (not too deep). Heat over medium-high heat.
  4. Drain rice wine off of shrimp and toss shrimp with flour and cornstarch to coat. Fry in batches until golden brown on both sides.
  5. Turn off heat and wipe pan clean. Pour sauce into pan and heat over medium-low heat until bubbly. Stir in shrimp and toss to coat. Serve on top of rice.

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