Succulent shrimp stir-fried with fragrant aromatics, fish sauce, and a hint of sesame. This one-pan, easy Thai garlic fried shrimp uses simple ingredients and is ready in 15 minutes, making it perfect for busy weeknights. It's a restaurant-quality main that's both family-friendly and budget-friendly.
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This Thai-inspired dish features jumbo shrimp coated in cornstarch and stir-fried with shallots, ginger, garlic, red chili, scallions, fish sauce, sugar, and sesame oil.
It's so delicious because the shrimp is tender, perfectly seasoned, and the aromatics make it pop! I almost devoured the entire plate myself.
My easy Asian shrimp recipe is best paired with steamed rice and vegetables. I love making this seafood dish when I have frozen shrimp.
What sets my recipe apart is the cornstarch coating on the shrimp, which protects it from the high heat and keeps it juicy. Plus, it's shallow-fried using less oil, so cleanup is quick and easy!
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Raw Jumbo Shrimp: Or use extra jumbo or large shrimp - just adjust the cooking time as needed. Both fresh and thawed frozen shrimp work well. For best texture, I recommend tiger shrimp for their meatier bite, but white shrimp is a good alternative. Avoid using small shrimp.
- Green Onion
- Red Chili Pepper: Any large red chili will work or use a large green chili pepper. For a spicier version, use bird's eye chili. For a non-spicy version, substitute with finely diced red bell pepper.
- Shallot: I recommend using shallots as they're less pungent and sweeter. Or substitute with ¼ small onion.
- Fresh Garlic Cloves: I recommend using fresh garlic for maximum flavor.
- Fresh Ginger: This neutralizes the fishy odors in the shrimp.
- Cornstarch: Or use potato starch. Avoid using tapioca starch or arrowroot starch as the shrimp will stick together in the pan.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low-smoke point oil.
- Fish Sauce: A Southeast Asian sauce made of anchovies, water, salt, and sugar. I recommend the Red Boat, Squid, or Thai Kitchen brands, typically found at Asian or select Western grocery stores in the ethnic aisle. Or substitute by adding regular soy sauce to taste at the end of the cooking process.
- Toasted Sesame Oil: Or substitute with sesame seeds.
- White Granulated Sugar: Or use granulated cane sugar.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.
Variation
- Gluten-free version: Use gluten-free fish sauce by checking the ingredient label as not all fish sauces are naturally gluten-free.
Expert Tips
- I strongly recommend using fresh aromatics for best flavor. Avoid using jarred garlic if possible.
- Use easy-peel, deveined shrimp for quick convenience.
- To easily devein the shrimp: make a small slit along the back of the shrimp with a sharp knife and pull out the black vein with a toothpick.
- Thoroughly rinse the shrimp with cold running water to remove natural odors, tiny shells, or debris.
- Pat the shrimp dry to remove any excess moisture so the cornstarch can stick.
- Evenly coat the shrimp in cornstarch so there are no bald spots or the empty spots can overcook.
- Shrimp cooks fast so as soon as it looks pink, crispy, and slightly curled, quickly remove it from the heat to avoid overcooking it.
Instructions
Below are step-by-step instructions on how to make Thai garlic fried shrimp:
- Peel, devein, and rinse the shrimp: If needed, peel and devein the shrimp. You can remove the tails or leave them on if you wish. Rinse the shrimp with running cold water until the water runs clear. Strain and shake out excess water.
- Pat the shrimp dry: Then transfer the shrimp to a large bowl and pat dry with clean paper towels to remove any excess moisture.
- Coat the shrimp in starch: Add cornstarch and toss to evenly coat the shrimp. If needed, add more cornstarch. Residual starch in the bowl is normal.
- Pan-fry the shrimp: Then heat 3 tablespoon (45 mL) vegetable oil in a large pan on medium heat. Fry the shrimp on both sides just until pink, curled, and crispy, about 3-4 minutes. Remove and set aside.
- Sauté aromatics: Add the remaining oil into the pan and sauté red chili, green onions, shallot, garlic, and ginger for 15 seconds, or slightly softened.
- Add shrimp and seasoning: Add the cooked shrimp, followed by sugar, fish sauce, and sesame oil in order. Toss until evenly coated, about 15-30 seconds. Remove from heat and enjoy!
Storage & Reheating
- Thai garlic fried shrimp can last up to 2-3 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through. Note: This dish is best enjoyed fresh as the shrimp will taste fisher over time.
- Freezer friendly? Thai garlic fried shrimp is not ideal for freezing as it will taste rubbery.
Pairing Suggestions
Thai garlic fried shrimp pairs well with:
- Starters: Egg Rolls or Fresh Spring Rolls.
- Vegetable Dishes: Spicy Garlic Bok Choy or Garlic Green Beans.
- Noodle Dishes: Thai Drunken Noodles, Pad See Ew, or Pad Woon Sen.
- Rice Dishes: Thai Spicy Basil Fried Rice, Thai Railway Fried Rice, or steamed rice.
- Protein Dishes: Crying Tiger Beef or Pad Kra Pao.
FAQ
Thai garlic shrimp can be made up to 2 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
The shrimp can be cooked in the air fryer. To air fry the coated shrimp: evenly spray the air fryer basket with vegetable oil or cooking spray. Then place the shrimp into the basket in a single layer, without overlap. Evenly spray more oil over the shrimp. Air fry at 400 F for 5-6 minutes or until cooked and crispy, giving the basket a shake halfway.
📖 Recipe
Easy 15-min. Thai Garlic Fried Shrimp
Ingredients
- 1 lb jumbo shrimp or extra jumbo shrimp
- 1 green onion finely chopped
- 1 large red chili pepper or use bird's eye chili for extra spicy
- 1 small shallot chopped
- 3 garlic cloves minced
- 1 teaspoon ginger thinly sliced
- ⅓ cup cornstarch / potato starch, add more if needed
- ¼ cup vegetable oil or any neutral oil
- 2 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon white granulated sugar or granulated cane sugar
Instructions
- If needed, peel and devein the shrimp. You can remove the tails or leave them on if you wish. Rinse the shrimp with running cold water until the water runs clear. Strain and shake out excess water.
- Then transfer the shrimp to a large bowl and pat dry with clean paper towels to remove any excess moisture.
- Add cornstarch and toss to evenly coat the shrimp. If needed, add more cornstarch. Residual starch in the bowl is normal.
- Then heat 3 tablespoon (45 mL) vegetable oil in a large pan on medium heat. Fry the shrimp on both sides just until pink, curled, and crispy, about 3-4 minutes. Remove and set aside.
- Add the remaining oil into the pan and sauté red chili, green onions, shallot, garlic, and ginger for 15 seconds, or slightly softened.
- Add the cooked shrimp, followed by sugar, fish sauce, and sesame oil in order. Toss until evenly coated, about 15-30 seconds. Remove from heat and enjoy!
Pete
This was awesome! I used a red bell pepper and two Thai chilies. Perfect! Thank you!
Christie Lai
Thanks so much for making my recipe, Pete! Glad it worked with the substitute!
Maggie
This was so easy to make and delicious! I felt like I was in Thailand!
Christie Lai
So happy to hear that you enjoyed this and it made you feel like you were in Thailand! Thank you for your positive review!
Joy
Hi, is this a gluten-free recipe?
Christie Lai
Hi Joy, unfortunately it is not a gluten-free recipe but it can be gluten-free adaptable if you are able to find gluten-free fish sauce.
Michelle
Easy to follow and tastes great! I put some chili flakes for extra spice afterwords. Great recipe overall 🙂
Christie Lai
Thank you so much for making my recipe, Michelle! So thrilled that you enjoyed it with the chili flakes 🙂
Ana
My first time on your blog. I thought this recipe was perfection! I only had red pepper flakes, leftover grated ginger, and a regular ole onion but it turned out great. Such a wonderful balance of flavors. I was making it for myself because my husband "wasn't hungry"...until it was done and the delicious garlicky smell filled the house. I had some day old rice in the fridge too and the leftover oil at the end made some KILLER garlic fried rice...looking forward to trying another one of your recipes!
christieathome
Thank you so much for making my recipe, Ana! I am so glad that you and your husband enjoyed it! That garlic fried rice sounds incredible too. I hope you enjoy my other recipes!
Sonia
My husband never eats shrimp, but he went back for seconds with this recipe. So easy to make and for once, I had all of the ingredients at hand. This will be my go to shrimp recipe from here out.
christieathome
I am so happy to hear that I could help him to finally enjoy shrimp! That's so awesome! Thank you for making my recipe, Sonia! I am so glad you enjoyed it 🙂
Lynette
Loved this Recipe! We had Valentines Day dinner with the family, and was onevofvtgevstar dishes, thank you
christieathome
Amazing to hear! Glad you enjoyed it with your family and thanks for making it for Valentine's Day!
Mandi
This recipe is amazing and so easy to make. My friends and family loved it! Making it again tonight. Definitely my favorite shrimp recipe. Thanks!!
christieathome
Thank you so much for making my recipe Mandi! I am so glad your family and friends loved it 🙂 Have a lovely day!
Liz Edlich
Husband said this is the best shrimp he’s ever had! And so easy! Thank you! ❤️
christieathome
So happy to read that Liz! Thanks for making my recipe and for sharing this kind review 🙂 Have a lovely day!
LUCIA
Super easy and so tasty! Will definitely make this again.
christieathome
So happy to read this! Thank you for making my recipe! Have a lovely day!
B
Made this last night. Was excellent! Def would have been even better if I used a wok. Oh, and maybe let the oil heat up more before I put the shrimp in. Lol
christieathome
Thanks so much for making my recipe! So glad you enjoyed it! Yes, a wok really makes a huge difference as it adds a smokiness to the dish. If you're looking for a quality wok, I share one that I regularly use on my Shop page if you click here.
Jessica
This was honestly SO GOOD. We did use a Serrano but the flavor was amazing and paired so well with Argentinian shrimp
christieathome
Thanks so much for making my recipe, Jessica! I'm so glad you enjoyed it 🙂
Nicole
Made this tonight!! Husband lived it!!
christieathome
I am so happy to hear this! Thank you so much for making my recipe Nicole!
Heidi | The Frugal Girls
Yum, I think I am in shrimp heaven! That was a great tip you gave for looking for black tiger shrimp, I will definitely be looking for them.