This Asian Garlic Shrimp recipe is packed with tons of flavor, so easy to whip up and is a surefire hit for busy weeknights! It takes less than 30 minutes to make and has quickly become one of my family’s favorite recipes.
Why You’ll Love This Asian Garlic Shrimp Recipe
- Flavor Explosion: Just like in my Beef and Broccoli Stir Fry recipe, anytime there’s ginger and garlic in a marinade you can guarantee there’s going to be some incredibly flavorful bites headed your way. You’ll be getting seconds of this recipe for sure.
- Quick and Easy: After the shrimp marinades, this Asian sauteed shrimp recipe takes 10 minutes tops to make! It’s my go-to for the nights that I need dinner on the table STAT. Looking for another super quick recipe? Try Easy Ramen Noodle Soup or Orange Chicken!
- Versatile: Whether you’re serving these shrimp over rice, with noodles or as a delicious appetizer, you can’t go wrong.
Ingredients You’ll Need
- Low sodium soy sauce: I like to use low sodium soy sauce so I can control the amount of salt that goes into the dish, but regular soy or coconut aminos will work! Soy sauce adds a depth of flavor and umami to the dish.
- Seasoned rice vinegar: Rice vinegar adds a tangy kick to the marinade, balancing the flavors and brightening the dish. The acidity in rice vinegar also helps tenderize the shrimp, resulting in a more succulent texture.
- Coconut or brown sugar: This ingredient adds a touch of sweetness to the shrimp to help balance out the other flavors. It also helps create a beautifully caramelized crust on the shrimp once cooked.
- Olive, vegetable or canola oil: Adding oil to the marinade helps distribute the flavors and also aids in preventing the shrimp from sticking to the pan when you saute.
- Sesame oil: Sesame oil has a unique flavor profile that adds an authentic Asian flair to the shrimp.
- Fresh ginger: Not only does ginger have anti-inflammatory properties, but it adds just a bit of a complexity to the marinade that is so delicious.
- Garlic: Garlic is also a flavor enhancer and takes this dish to the next level.
- Medium or large shrimp: This recipe calls for peeled and deveined shrimp. Fresh or frozen shrimp work great! If using frozen, thaw them before adding to the marinade. Shrimp are a healthy, lean protein that are also high in omega-3s.
- Scallions: I always add a few diced scallions to the sauce and some on top to add a bit of color to the dish.
- Toasted sesame seeds: Finish the dish with toasted sesame seeds to give a bit of a satisfying crunch to enhance the overall texture.
How To Make Asian Garlic Shrimp
- Marinate the Shrimp: Add the soy sauce, rice vinegar, sugar, olive oil (only 1 tablespoon), sesame oil, ginger and garlic to a large bowl and stir to combine. Add shrimp and marinate for 30 minutes on the counter or covered and refrigerated for an hour.
- Stir Fry the Shrimp: Place a large wok or sauté pan over medium high heat and add the remaining olive oil. Using a slotted spoon add the shrimp (save the marinade) and saute for 4-5 minutes stirring once until turning pink and opaque.
- Make the Sauce: Remove the shrimp to a bowl. Add the leftover marinade and scallions to the pan and boil over high heat for 2 minutes or until mixture thickens.
- Finish the Dish and Serve: Pour the sauce over the shrimp and sprinkle with sesame seeds. Serve shrimp with steamed rice, noodles or stir-fried vegetables.
Recipe Tip
Once the shrimp begin to cook this recipe is done really fast. I like to go ahead and stir fry veggies and get some rice cooking while the shrimp are marinating. That way once your sides are about done you can just toss the shrimp in the pan and your full meal will be complete at the same time.
What to Serve with Asian Garlic Shrimp
- Rice: Some nice, fluffy rice is a great side dish to serve with this shrimp recipe. It soaks up all the sauce and makes a perfect pairing.
- Stir Fried Vegetables: I like to take pretty much any vegetable in my fridge that’s about to go bad and stir fry them up to serve with this Asian Garlic Shrimp. Onions, bell peppers, mushrooms and broccoli are some of our favorites.
- Rice Noodles: Rice noodles are also a great carb to serve with Asian shrimp.
Expert Tips and Notes
- You can use fresh or frozen shrimp in the recipe. The most important thing is that they’re peeled and deveined before adding them to the marinade.
- If using frozen shrimp, run them under cold water for about 10 minutes to defrost. Using warm or hot water to defrost shrimp is a food safety no-no.
- Be careful not to overcook the shrimp. Shrimp can easily become rubbery when overcooked.
- Feel free to add some chili flakes or sriracha to the marinade if you want to add a little heat to this dish.
- Again, these shrimp cook very quickly so I recommend starting your sides while the shrimp marinate so everything is ready at once.
- This marinade goes great on almost any protein you choose too so mix it up! Marinate some chicken, beef or even tofu in it and get to cooking!
Storing Asian Garlic Shrimp
Got leftovers? Store them in the refrigerator in an airtight container for up to 2 days. To reheat, add the shrimp to a skillet on the stovetop and cook until heated through.
More Easy Shrimp Recipes
- One Sheet Pan Shrimp and Vegetable Dinner
- Greek Style Shrimp
- Coconut Baked Shrimp
- Lemon Shrimp Pasta
- Shrimp and Hearts of Palm Ceviche
- Pesto Shrimp Skewers
Next time you’re needing an easy weeknight recipe that can be on the table super fast, go for this Asian Garlic Shrimp. It’s a total crowd pleaser and is bursting with flavor. Let me know in the comments if you have any questions and tag me on social media if you make this!
Asian Garlic Shrimp
Next time you’re needing an easy weeknight recipe that can be on the table super fast, go for this Asian Garlic Shrimp. It’s a total crowd pleaser and is bursting with flavor.
Equipment
- Large wok or saute pan
Ingredients
- 1/4 cup low sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons coconut or brown sugar
- 2 tablespoons olive, vegetable or canola oil, divided
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 pound medium or large shrimp, peeled and deveined
- 4 scallions, cut into circles
- 1 tablespoon toasted sesame seeds
Instructions
- Place the first 7 ingredients in a large bowl (only one tablespoon of the oil) and stir to combine.
- Add shrimp and marinade for 30 minutes on the counter or covered and refrigerated for an hour.
- Place a large wok or sauté pan over medium high heat and add the remaining oil. Using a slotted spoon add the shrimp and saute for 4-5 minutes stirring once until turning pink and opaque.
- Remove the shrimp to a bowl.
- Add the remaining soy sauce mixture and scallions to the pan and boil over high heat for 2 minutes or until mixture thickens.
- Pour the sauce over the shrimp and sprinkle with sesame seeds. Serve with desired accompaniments.
Notes
- To Store: Store them in the refrigerator in an airtight container for up to 2 days. To reheat, add the shrimp to a skillet on the stovetop and cook until heated through.
- You can use fresh or frozen shrimp in the recipe. The most important thing is that they’re peeled and deveined before adding them to the marinade.Â
- If using frozen shrimp, run them under cold water for about 10 minutes to defrost. Using warm or hot water to defrost shrimp is a food safety no-no.Â
- Be careful not to overcook the shrimp. Shrimp can easily become rubbery when overcooked.Â
- Feel free to add some chili flakes or sriracha to the marinade if you want to add a little heat to this dish.
- Again, these shrimp cook very quickly so I recommend starting your sides while the shrimp marinate so everything is ready at once.
- This marinade goes great on almost any protein you choose too so mix it up! Marinate some chicken, beef or even tofu in it and get to cooking!
Nutrition
Calories: 124kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 578mg | Potassium: 123mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
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I did not have any shrimp, so I use tofu. I, of course, did not realize the tofu would soak up all of the marinade so I did not have any extra for the end. I also put my tofu in the air fryer for A few minutes. I really enjoyed this recipe. Looking forward to making it with shrimp. And will make extra marinade. Next time I make with tofu!
Delicious! I’m glad it turned out for you for the most part! Thanks for the kind comment. Let me know what you think when you make it with shrimp next time 🙂
Excellent! Next time we make this we will triple the recipe for the sauce because it is so good!
Glad you love it!
This looks so good can’t wait to try it!!!
Made this last night and it was a hit. I loved how easy it was. I didn’t have any scallions but my chives are growing like crazy right now so I snipped some of those on top. Is there a low sodium soy sauce that’s your favorite?
Would love to know the recipe for that amazing looking rice in the background.