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.
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
- Add the seasonings: In a large bowl, toss the shrimp with the chili garlic sauce and cumin until well coated.
- Heat the oil: Get the pan nice and hot before adding the shrimp.
- 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.
- Serve: Sprinkle with a little chopped cilantro or parsley. Serve as an appetizer or main dish.
Tips for Success
Patting the shrimp dry prior to cooking helps them crisp up and brown better. Add moisture can make them rubbery. If using frozen shrimp, let them thaw completely in a sieve over the sink, then pat dry.
Chili garlic sauce can be quite spicy so start with 1 teaspoon the first time you try this, unless you know you like it. You can always add more spice, but you can’t take it away once the shrimp are cooked.
Get that pan and oil nice and hot before adding the shrimp. You want to sear them quickly to lock in the moisture. And be sure to use a large enough pan to hold all the shrimp in one layer, so each one is against the hot pan.
More Shrimp Recipes To Love
Chili Garlic Shrimp
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Made this for dinner tonight along with air fryer green beans. Delish and super easy
Looking forward to trying this recipe! Thank you!
Do you have a cookbook with all of these awesome recipes?
I have multiple cookbooks, and this one is in one of them. I wish I could remember if it’s The Everyday Ketogenic Kitchen or Easy Keto Dinners. I am away with my kids so I will have to check another day! https://alldayidreamaboutfood.com/keto-cookbooks/
Amazingly simple and amazingly tasty. I remember it as my 1,2,2,2 recipe. I take 1 pound of shrimp and mix it with 2 teaspoons of chili garlic sauce and 2 teaspoons of cumin. Coat, then cook each side for 2 minutes. I’ve made it 3 times and love the taste and simplicity. Thanks Carolyn
I usually make your baked garlic shrimp recipe. This one is a great substitute when I don’t want to use the oven. I usually stir fry or steam veggies first and then cook the shrimp. Entire meal is cooked in 15 minutes or less, depending on the veggies. Perfect for hot summer days or when you are short on time. By the way, I always take off the tail shell prior to cooking. This makes eating much simpler! Terrific recipe!!!! The cumin really is a special touch. Thanks Carolyn.
Great to hear!
Made this last night and was over the moon in love with the taste. I should have added to 2 teaspoons of chili garlic sauce and certainly will next time. So very good!
Any suggestions on what other ways I can use the chili garlic sauce on?
Thank you, Carolyn. This recipe looks delicious! Question: Is there another Chili Garlic sauce you would recommend? Link shows this Chili Garlic sauce is sold out and no info on if it will return.
Just type in chili garlic sauce in Amazon and the same one will come up. It’s not sold out… I guess this link isn’t active anymore.
So easy and so good (actually great). 5 minutes prep and 5 minutes cleanup. Will become a regular.
Glad you liked it!
This was packed with flavor and wow factor! Next time I’ll use the full amount of chili garlic sauce. Fortunately, I bought fresh cumin for this as the stuff I had at home was losing its punch.
I paired it with Calrose rice (I’m not on keto diet) and roasted green beans with garlic slices and herbs de Provence. Dear hubby says “Put this on repeat!”
I am so glad you liked it!
I can’t wait to try this but I hate to fry food due to the spattering. What would you suggest for cooking in an air fryer?
Sounds like you need to experiment. 🙂
Wow! What a fantastic, simple, easy delicious recipe. My husband and I ate the entire recipe because it was so tasty. I only used 1 teaspoon of the Garlic Sauce and it was the perfect balance of heat and spice while still being able to taste the sweet shrimp, cumin, and parsley. Thank you for such a terrific recipe.
Amazon is out of Chili garlic sauce, all 3 sizes. What can I put in it’s place, or how easy is it to make?
It’s not out. That link may not be active anymore but it’s easy to find on Amazon: https://amzn.to/4s38TsV