Chilli Garlic Prawns are that magical weeknight dish: sizzling hot, glossy with sauce, and ready in minutes. Think succulent prawns seared just to opaque, tossed in a garlicky, chilli-forward glaze that clings to every curve. This is a skillet superstar that transforms into an appetizer, a tapas plate, or a full bowl dinner with rice or noodles—no fuss, all flavor.
Why you’ll love Chilli Garlic Prawns
- Lightning-fast: from fridge to table in about 15 minutes.
- Versatile: perfect as a starter, over rice or noodles, or piled onto crusty bread.
- Customizable heat: dial the spice up or down with ease.
- Glossy, garlicky sauce: a balanced blend of chilli, garlic, soy, and citrus.
- Minimal cleanup: one pan, one bowl for sauce, maximum payoff.
Ingredients for Chilli Garlic Prawns
Prawns/Shrimp
- Size: 16/20 or 21/25 works beautifully for big, meaty bites.
- Tail-on looks great for serving; tail-off is easier for bowls.
- Fresh or frozen, both work—just thaw fully and pat dry.
Garlic
- Finely minced or microplaned for quick blooming.
- The flavor should be fragrant, not bitter—watch your heat.
Chilli
- Fresh red chillies for brightness, chilli flakes for consistency, or a spoon of chilli-garlic paste for convenience.
- Mix styles for complexity (e.g., fresh + flakes).
Sauce builders
- Soy sauce for salt and depth (tamari/coconut aminos for gluten-free).
- A touch of fish sauce for savory oomph (optional).
- A sweetener (sugar or honey) to balance heat and salt.
- Acid (lime juice or rice vinegar) for a clean finish.
- Butter (or neutral oil) for body and gloss.
Finishes
- Fresh coriander or parsley, thinly sliced spring onions, lemon/lime wedges, and a sprinkle of sesame seeds.
Step-by-Step Method (Chilli Garlic Prawns)
- Prep prawns. Thaw if needed, then pat dry thoroughly. If you like, toss briefly with a pinch of sugar, a splash of soy, and a whisper of chilli.
- Mix sauce. In a small bowl: soy, fish sauce (if using), sugar/honey, lime, and water/stock. Keep garlic and chilli separate, ready by the pan.
- Sear. Heat a large skillet or wok over medium-high until shimmering. Add a thin film of oil. Sear prawns in a single layer 45–60 seconds per side until just opaque. Remove to a plate.
- Bloom aromatics. Lower heat slightly. Add a touch more oil. Stir in garlic and chilli for 20–30 seconds, just until fragrant—don’t brown.
- Sauce. Pour in the prepared sauce. Bring to a lively simmer 30–60 seconds; reduce to glossy.
- Coat & finish. Return prawns; toss 20–30 seconds. Off heat, swirl in butter (or a splash of oil) and herbs. Serve immediately with citrus wedges.
Cook’s note: High heat + dry prawns = snap and sear. Overcrowding steams them; work in batches if needed.
Flavor Variations you’ll actually make
Thai-leaning
- Palm sugar, fish sauce, and a ribbon of kaffir lime leaf.
- Finish with lime zest and coriander.
Sichuan-leaning
- Add doubanjiang (chilli bean paste), ginger, and spring onions.
- A light cornstarch toss on the prawns boosts crispness.
Spanish tapas style (gambas vibes)
- More olive oil, smoked paprika, lemon, and parsley.
- Serve with crusty bread to mop the garlicky oil.
Indo-Chinese takeout style
- A splash of ketchup for tangy sweetness, green chillies, spring onions.
- Great piled over fried rice or noodles.
Serving Ideas
- Rice bowls: jasmine rice, sliced cucumbers, lime wedges, and spring onions.
- Garlic noodles: toss extra sauce with buttered noodles and sesame seeds.
- Tapas board: olives, charred peppers, aioli, and crusty bread.
- Lettuce cups: add pickled carrots, herbs, and a squeeze of lime.
- Salad topper: toss with crisp greens and citrus segments.
Make-Ahead, Storage & Reheat
- Prep ahead: mince garlic and chilli, mix the sauce, and keep chilled. Cook prawns right before serving.
- Refrigerate: store leftovers in a sealed container; reheat swiftly in a hot pan with a spoon of water/stock to loosen the glaze.
- Freezer note: avoid refreezing prawns that were sold frozen—quality drops and texture suffers.
Troubleshooting
- Watery sauce: simmer longer or whisk in a tiny cornstarch slurry.
- Leaky prawns: weren’t fully dry or pan wasn’t hot. Pat dry, heat the pan properly, and avoid crowding.
- Bitter garlic: the heat was too high or the garlic browned. Add garlic later, stir constantly, and pull the pan earlier.
- Too spicy: balance with a knob of butter and a touch more sugar or honey; serve with extra lime.
FAQs — Everything readers ask about Chilli Garlic Prawns
Can I cook prawns from frozen?
For best sear and texture, thaw fully in the fridge or under cold running water, then pat dry before cooking.
How do I stop prawns from turning rubbery?
Use high heat, cook fast, and pull them the moment they turn opaque and C-shaped. The quick sauce toss finishes them without overcooking.
What chillies work best?
Fresh red chillies bring brightness; chilli flakes keep heat consistent; a spoon of chilli-garlic paste is an easy shortcut. Mix and match to taste.
Can I use pre-cooked prawns?
Yes, but they’re firmer. Add them at the very end just long enough to warm through in the sauce (30–60 seconds).
How do I make a noodle version?
Increase the water/stock to ½ cup and thicken lightly so it coats noodles. Toss with cooked noodles, bean sprouts, and spring onions.
Chilli Garlic Prawns Recipe
- Total Time: PT20M
- Yield: 3 servings 1x
- Diet: Gluten Free
Description
These Chilli Garlic Prawns are a fiery, flavor-packed seafood delight! Juicy prawns are tossed in a zesty sauce made with garlic, chili, and soy, creating the perfect balance of heat and savory richness. Serve them as a quick appetizer or a main over rice or noodles.
Ingredients
- 400–500 g prawns, peeled (tails optional), patted dry
- 2–3 tbsp garlic, finely minced
- 1–2 tsp chilli flakes or 1–2 fresh red chillies, finely sliced
- 1½ tbsp soy sauce (tamari/coconut aminos if needed)
- 1 tsp fish sauce (optional)
- 1–1½ tbsp sugar or honey
- 1–2 tbsp lime juice (or 2–3 tsp rice vinegar)
- 2–4 tbsp water or stock (more for “saucy”)
- 1–2 tbsp butter (or neutral oil), plus extra oil for searing
- Garnish: coriander/parsley, spring onions, lime wedges, sesame seeds
Instructions
- Prep prawns. Thaw if needed, then pat dry thoroughly. If you like, toss briefly with a pinch of sugar, a splash of soy, and a whisper of chilli.
- Mix sauce. In a small bowl: soy, fish sauce (if using), sugar/honey, lime, and water/stock. Keep garlic and chilli separate, ready by the pan.
- Sear. Heat a large skillet or wok over medium-high until shimmering. Add a thin film of oil. Sear prawns in a single layer 45–60 seconds per side until just opaque. Remove to a plate.
- Bloom aromatics. Lower heat slightly. Add a touch more oil. Stir in garlic and chilli for 20–30 seconds, just until fragrant—don’t brown.
- Sauce. Pour in the prepared sauce. Bring to a lively simmer 30–60 seconds; reduce to glossy.
- Coat & finish. Return prawns; toss 20–30 seconds. Off heat, swirl in butter (or a splash of oil) and herbs. Serve immediately with citrus wedges.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Main Dish
- Method: Stir-Fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 8 prawns with sauce
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 510mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 180mg