A quick and easy 15-minute spicy garlic shrimp recipe made with shrimp, garlic, snow peas, and a sweet and spicy sauce. Perfect for a lazy evening.
I'm terrible with eating veggies, which means I almost always never make them. I have always been a meat and potatoes kind of girl but it's never too late to turn over a new leaf right? Baby steps.
So I came up with a very easy to make spicy garlic shrimp dish with some greens. It's spicy and sweet (my favorite flavour combination) and it's crunchy from the quick saute snow peas. Even though the spicy shrimp is my favorite part of this recipe - the greens are good too. 😛
For this spicy garlic shrimp recipe, you can find almost all of these ingredients at a local supermarket. If you can't find oyster sauce or hoisin sauce, you can definitely can find them at your local Asian supermarket.
For the cooking rice wine, it can also be found at at Asian supermarket if you can't find it at a local grocery store but to keep things simple you can substitute this with any cooking wine such as dry sherry or white wine.
For the shrimp, I used frozen shelled shrimp. I thawed it out by running it under cold water for a few minutes. You can use fresh shrimp as well 🙂
Peeled or unpeeled? That's your preference! Some people enjoy it with the shells on and some find it easier to eat without the shells. I personally like using shrimp with shells on because I find the shrimp doesn't shrink as much during cooking.
PUTTING IT TOGETHER
To start we will pre-mix the sauce. Mix the 1 tsp of corn starch with 1 tbsp of cold water. Once it has been mixed together, add in the hoisin and the oyster sauce and combine it together and set it aside.
Tip #1: When you are making a corn starch slurry, use cold water to mix your corn starch. Warm or hot water causes the corn starch to clump up and makes it very hard to mix well together, which can make your sauce clumpy when you use it to thicken it.
You're probably wondering why we had to do that extra step of mixing the water with the corn starch first and why we can't just throw it all together at once?
In this case, it is because corn starch doesn't mix well in thick sauces directly (hoisin and oyster sauce), so we need to pre-mix the corn starch in cold water, before mixing it with the thicker sauces.
Add the oil and garlic on medium heat, add in the shrimp and cook it for a few minutes, add in the snow peas and cook it for a few seconds (yes seconds!), add in the starchy sauce mix and voila! Dinner is served. You can serve this up with rice, noodles, potatoes anything goes! 🙂
Tip #2: Snow peas only need to be cooked for a few seconds. When it turns a nice vibrant green, it maintains its crispness and crunchiness. Besides who loves soggy veggies right?
Asian Chili Garlic Prawns with Snow Peas
- 20 shrimp (fresh or frozen - Thaw in warm water if it is frozen.)
- 1 lb snow peas
- 4-6 cloves garlic (finely minced)
- 1 tablespoon butter
- 1 tablespoon oil (any oil, except olive oil)
Corn Starch Slurry (Sauce Thickener)
- 1-2 teaspoons corn starch
- 1-2 tablespoons cold water
- If you are using frozen shrimp, soak them in cold water for 15-20 minutes until it has thawed. I personally like to keep the skin on my shrimp, but you can peel it once the shrimp has thawed. Set aside the shrimp once they are thawed.
- Wash the snow peas and cut of the tips that have a stem on it (if it isn't already removed for you). Set aside the snow peas once you are done.
Making the Spicy Sauce
- Mix the corn starch with the cold water and set aside
- Mix in the hoisin, chili flakes, oyster sauce, and sriracha together in a small bowl until everything is combined. Then pour in the corn starch slurry from the step above into the sauce and mix everything together. Set aside
Putting it Together
- Set the stove to medium heat. Add a bit of oil into a frying pan and wait for it to get hot.
- Once the oil is hot and shimmering, add in the butter and garlic and toast it for a half a minute
- Add in the shrimp and cook it until it is pink (approximately 5 minutes)
- Add in the snow peas and cook it for 1 minute until it is vibrant green. Careful not to overcook it - we want it crisp!
- Add in the sauce and mix it around until it thickens (approximately 1-2 minutes)
- Enjoy! 🙂
*Nutritional information is calculated using online tools and is an estimate*
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