Easy Thai garlic shrimp recipe ready in 30 minutes with the most savory garlicky sauce. I’m not exaggerating when I say this might be the best version you’ll ever try. It’s insanely good spooned over fluffy jasmine rice.
❓Why cook shrimp with shell on
Cooking shrimp with the shell (and head) on locks in moisture, adds more flavor, and prevents overcooking. The shell also helps the oil absorb a rich, briny taste while pan-frying.
In Thai cuisine, we almost always cook shrimp shell-on, then peel them at the table!
🍚 Ingredient tips and substitutes
- Shrimp Use large shell-on shrimp, like tiger prawns or whiteleg shrimp, with the head on if possible.
- Garlic This recipe uses a lot; it’s the main flavor, so don’t hold back.
- Oyster sauce Adds savory depth.
- Thai light soy sauce Adds salt and umami.
- Sugar Balances the saltiness.
- Black pepper Add to taste.
- Water Helps create a pourable sauce that clings to the shrimp.
🍤 More shrimp recipes to try
Serve it as a main with white rice, it’s the perfect fancy weekend dinner to impress your guests! Let me know in the comments if you tried this Thai shrimp with garlic sauce.
Thai Garlic Shrimp Recipe
Delicious Thai garlic shrimp recipe with a rich, savory garlic sauce that's perfect for spooning over hot jasmine rice.
Equipment
- Kitchen scissors and toothpick for deveining the shrimp
- Mortar and pestle to crush the garlic (or use a knife if needed)
- Small bowl for mixing the sauce
- 2 Large skillet or wok one for frying garlic and cooking the sauce, one for pan-frying the shrimp
- Slotted spoon to remove fried garlic from oil
- Tongs or spatula to flip the shrimp
Ingredients
- 5 tbsp oil divided into 3 tbsp and 2 tbsp
- 1 head garlic
- 6 shrimp choose a large variety
- ¼ cup water
- 1½ tbsp oyster sauce
- ½ tbsp light soy sauce
- black pepper to taste
- 1 tsp sugar
Instructions
- Prep the shrimp. Use kitchen scissors to cut along the back of each shrimp, keeping the shell and head on. Remove the vein with a toothpick and rinse the shrimp clean if needed. Then run a knife lightly along the same cut to open it up just a bit more.
- Prep the garlic. Crush garlic using a mortar and pestle. Set aside 1 tablespoon for the sauce. Use the rest for crispy garlic.
- Make the sauce. In a small bowl, mix oyster sauce, light soy sauce, sugar, black pepper, and water.
- Fry the garlic. Heat 3 tablespoons oil in a pan over medium heat. Add the garlic (not the reserved tablespoon) and fry until golden and crispy. Set aside.
- Cook the sauce. In the same pan, sauté the reserved tablespoon of garlic in the leftover oil. Add the sauce mixture and simmer until slightly thickened. Set aside.
- Cook the shrimp. Heat 2 tablespoons oil in a clean pan. Pan-fry the shrimp until just cooked on both sides.
- Serve. Plate the shrimp, pour the sauce over, and spoon over the shrimp oil. Top with crispy garlic and serve with jasmine rice.
Video
Nutrition Facts
Thai Garlic Shrimp Recipe
Amount per Serving
Calories
746
% Daily Value*
Fat
71
g
109
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
20
g
Monounsaturated Fat
44
g
Cholesterol
97
mg
32
%
Sodium
1319
mg
57
%
Potassium
304
mg
9
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
15
g
30
%
Vitamin A
3
IU
0
%
Vitamin C
9
mg
11
%
Calcium
101
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🦐 How to make Thai garlic shrimp
- Prep the shrimp. Use kitchen scissors to cut along the back of each shrimp, keeping the shell and head on. Gently remove the vein using a toothpick and rinse the shrimp clean if needed. Then run a knife lightly along the same cut to open it up just a bit more.
- Prep the garlic. Crush the garlic in a mortar and pestle. Set aside 1 tablespoon for the sauce and use the rest for making crispy fried garlic.
- Make the sauce. In a small bowl, mix the sauce ingredients: oyster sauce, light soy sauce, sugar, black pepper, and water.
- Fry the garlic. Heat 3 tablespoons of oil in a pan over medium heat. Add the garlic (not the tbsp reserved portion) and fry until golden and crispy. Remove fried garlic and set aside.
- Cook the sauce. In the same pan, sauté the tablespoon of garlic in the remaining oil. Add the sauce mixture and let it simmer until slightly thickened, then remove from the heat and set aside.
- Cook the shrimp. Heat 2 tablespoons of oil in a clean pan and pan-fry the shrimp until just cooked on both sides.
- Serve. Arrange the shrimp on a serving plate. Drizzle the sauce over the top along with the flavorful oil from the shrimp pan. Finish with crispy garlic and serve with hot jasmine rice.
