Asian Garlic Shrimp
Restaurant-level GOOD. Spicy, garlicky, and packed with delicious flavor. Asian Garlic Shrimp has ginger, soy sauce, garlic, sriracha and sambal oelek for BOLD Asian flavor!
Servings: 4 servings
Ingredients
Quick Shrimp Marinade
- 1 pound raw jumbo shrimp, tail-on peeled and deveined, tails on
- 2 tablespoons soy sauce low sodium
- 3 cloves garlic minced
- ¼ teaspoon garlic salt
Asian Garlic Shrimp Sauce
- 1 tablespoon oil
- 2 teaspoons toasted sesame oil
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- ½ cup water
- 2 tablespoons brown sugar
- 2 teaspoons sambal oelek use less if sensitive to spice
- 2 teaspoons soy sauce low sodium
- 1 teaspoon sriracha
Garnish
- Crushed red pepper flakes
- Yum yum sauce
- Green onions or scallions, finely sliced into discs
- Sesame seeds
Instructions
- In a large bowl, stir together shrimp, soy sauce, garlic, and garlic salt until well mixed. Cover and let sit about 10 minutes in the refrigerator.
- Bring a large pan with the oil to medium high heat. Swirl to coat the surface of the pan. Add shrimp (leaving behind the marinade in the bowl) and sear on each side for about 1-2 minutes until golden. Transfer to a new bowl.
- Reduce heat to medium and add sesame oil. Once heated, add garlic and ginger, cooking until fragrant and golden (about 30 seconds).
- Add water, brown sugar, sambal oelek, soy sauce, and sriracha. Stir until combined. Bring to a simmer and cook for 2-4 minutes, until slightly thickened, like a runny sauce.
- Add shrimp and gently toss to coat. Cook for about 1-2 minutes, stirring occasionally until sauce thickens.
- Serve with the sauce from the pan. Garnish with red chili peppers, scallions, and sesame seeds. Serve with Yum Yum Sauce.
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Notes
- Make Ahead Notes: Asian garlic shrimp can be kept for 3-4 days in the refrigerator.
- To Freeze: Cool shrimp completely, then freeze in an airtight, freezer-friendly container for up to 3 months.