Chili Garlic Shrimp – All Day I Dream About Food

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

When you need a quick but super tasty meal, look no further than this easy Chili Garlic Shrimp. It takes so little effort and time, but it’s an absolute flavor explosion. And it’s one of my all-time favorite low carb-high protein recipes.

I have been making this recipe for decades, and I love pairing it with other easy recipes like keto coleslaw or Keto Sesame Noodles. I finally decided I needed to share it here, so that you too can enjoy the mouthwatering flavors.

Shrimp is a fabulous keto ingredient to have on hand and I almost always have some in my freezer. It’s a wonderful source of protein, and it pairs delightfully with a wide variety of flavors. It can be light and fresh, like Shrimp and Cucumber Salad. Or it can used in hearty comfort food like Keto Shrimp Chowder.

But Chili Garlic Shrimp is perhaps my favorite way to serve it. It’s quick, easy, and always delicious.

Why You Will Love This Recipe

• Bold flavor: The combination of chili garlic sauce and cumin is astonishingly good!
• Ridiculously easy: You simply toss the shrimp with the seasonings and sauté for less than 5 minutes.
• Surprisingly light: Shrimp has very little in the way of fat, so it can serve as a lighter meal when you need one. I love using this shrimp over a fresh green salad.
• Low carb: Each serving has less than 1 gram of carbs. So you can pair it with your favorite low carb sides for a keto-approved meal.
• High protein: With over 30 grams per serving, this is a great way to max out your protein goals.
• Serving options: These tasty shrimp can be served as an appetizer, with a nice dipping sauce, or as part of a main meal.

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Ingredient Notes

• Shrimp: I recommend using large peeled shrimp. It doesn’t matter whether the tail is on or off, it cooks the same way.
• Chili Garlic Sauce: This is not the same as chili crunch or sweet chili sauce, as both of those have sugar. It is a concentrated paste from Huy Fong (the makers of Sriracha) that has no added sugar. A little goes a long way, trust me!
• Cumin: I have been making this shrimp recipe for so long, I don’t even remember when I started adding cumin. But it’s a fabulous combo!
• Olive oil: Extra virgin olive oil is the best choice for cooking the shrimp, but you can also use avocado oil.

How to Make Chili Garlic Shrimp

1. Add the seasonings: In a large bowl, toss the shrimp with the chili garlic sauce and cumin until well coated.
2. Heat the oil: Get the pan nice and hot before adding the shrimp.
3. Cook the shrimp: Spread them out in a single layer in the hot pan and allow to cook for 2 minutes, then flip them over and cook another minute or two.
4. Serve: Sprinkle with a little chopped cilantro or parsley. Serve as an appetizer or main dish.

Chili Garlic Shrimp

Servings: 4 servings

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

• 1 1/3 lb (604.79 g) large shrimp, tails on or off
• 1 to 2 tsp chili garlic sauce
• 2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper

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• Pat the shrimp dry with a kitchen rag or paper towels.

• In a medium bowl, toss the shrimp with the chili garlic sauce and the cumin. Mix well to coat.

• In a large skillet over medium high heat, heat the oil until shimmering. Add the shrimp and spread out into a single layer. Cook 2 minutes.

• Using tongs, flip each shrimp over and cook the other side, 1 to 2 minutes more. The shrimp will become bright pink when cooked through.

• Remove immediately and sprinkle with salt and chopped parsley or cilantro.

Storage Information: Store the shrimp in a covered container in the fridge for up to 3 days. Reheat gently in the microwave or eat cold (great over salad!). 

Serving: 0.25of recipe | Calories: 193kcal | Carbohydrates: 0.9g | Protein: 30.7g | Fat: 7.3g | Saturated Fat: 1.1g | Fiber: 0.2g

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