This easy Spicy Thai Garlic Shrimp recipe is packed full of flavor and is a crowd pleaser for any weeknight meal or appetizer!

This used to be a dish I would make frequently as a private chef – it’s a protein packed entree, or also a tasty and palate-opening appetizer. The sugar, fish sauce, and garlic have this perfectly balanced flavor that always make me wonder why I don’t make this more often.

If you’re hosting a dinner party or cocktail party, place these on a bamboo skewer, and you’ll have a spicy, delicious chili garlic prawn. Feel free to skip the chilis if you prefer no spice, or substitute with 1/4 of a red bell pepper, and it’ll be just as delicious.

Chef Tips

Use fresh aromatics – the fresh garlic, chilis, and basil really make this dish special. Although you could substitute pre-minced garlic, I recommend use fresh garlic and chilis to get the most aromatic marinade for the shrimp.
Buy extra large shrimp, or large prawns – this gives the shrimp a lobster like luscious texture.
Double the batch for the chili garlic marinade and pop this into the freezer. The marinade will last for up the 3 months, and you can defrost and toss with fresh shrimp.

FAQ – for the Thai Garlic Shrimp

Q: What size shrimp should I use? Can I use frozen shrimp?

A: You can definitely use frozen shrimp, and the extra large size (16-20 ct) is great for this recipe. If you’re selecting shrimp from the seafood counter, try to get an easy peel or already peeled shrimp or prawn.

Q: How long does shrimp need to cook?

A: Shrimp cooks incredibly quickly. You want to use high heat, and will likely only need to cook the shrimp for 1 -2 minutes per side. Once the shrimp shows the slightest hint of pink / orange color, it’s time to flip the shrimp and cook for another minute. Overcooked shrimp becomes very hard and tough, and you want to avoid this at all costs.

Q: What are some other dishes that would go well with these chili garlic prawns?

A: If you’re serving this as an entree, this would go great with some garlic noodles. Some other options also include simple fried rice or multigrain rice. To make this a balanced meal, I’d also add in some vegetables like my smashed cucumbers, dry fried green beans, charred spring veggies, or stir fried bokchoy.

Q: Can you reheat this as leftovers?

A: Yes! You can store the shrimp in an airtight container for up to 2 days, and gently reheat it (I recommend the stove with a splash of water). You can also keep the marinated raw shrimp in the refrigerator for up to 4 days.

Step by Step Instructions:

Combine fish sauce, sugar, salt, oil, chilis, and garlic in a blender or food processor and blend until smooth. There should be no large chunks of garlic, and chilis should be broken down completely.
Toss the marinade with peeled and deveined shrimp and let sit for at least 10 minutes, or up to 24 hours.

3. Heat pan on high heat. Add 1 tbsp of oil, then immediately add the shrimp and sear for 1 -2 minutes. Once you notice the color of the shrimp changing, flip and cook for another 1-2 minutes. Remove shrimp from pan and set aside.

4. Add the basil leaves to the pan and stir until wilted. Turn off the heat and add the shrimp back in. Mix together, then serve and enjoy.