Spicy Asian Chili Garlic Shrimp (Paleo, Whole30)

Quick and flavorful Asian chili garlic shrimp! Tender pan-fried shrimp are coated in a lightly sweet, savory chili sauce. Ready in about 15 minutes.

This recipe is one of my favorites when I want a restaurant-quality meal without spending much time in the kitchen. It’s perfect for busy weeknights or when you want something bold and satisfying in under 30 minutes. The shrimp cook quickly and stay juicy, then get tossed in a sticky chili garlic sauce that combines sweet, tangy and spicy notes. The heat level is easy to adjust for picky eaters or for anyone who prefers more spice.

Asian Chili Garlic Shrimp Recipe

In about 15 minutes you can have a flavorful stir-fry-style shrimp dish. The shrimp are pan-fried until just opaque and juicy, then finished in a homemade chili garlic sauce that tastes like your favorite Thai takeout. The sauce is simple to make with a few pantry ingredients but delivers layered flavor—sweetness, garlic, ginger, and heat—without any fuss.

Paleo & Whole30 Friendly Ingredients

This dish has two main components: the shrimp and the sauce. Both are simple and customizable.

Shrimp

• Shrimp: Medium or large shrimp are best. Prawns work well too. Use peeled and deveined shrimp for convenience.
• Avocado oil: Neutral flavor and high smoke point; substitute another cooking oil if preferred.
• Sesame oil: Adds toasted, nutty aroma—use sparingly.
• Garlic: Fresh minced garlic is essential for the garlic-forward flavor.
• Ginger: Fresh grated ginger brightens the sauce.
• Chili flakes: Use Asian chili flakes or crushed red pepper to control heat.

Sauce

• Medjool date: Blended into the sauce for natural sweetness; if not on Whole30, 1 tablespoon coconut sugar or honey work as alternatives.
• Sriracha: Adds heat and depth. Adjust amount to taste.
• Coconut aminos: A soy-free, grain-free substitute for soy sauce that brings savory umami.
• Water: Used to thin and blend the sauce so it simmers to the right consistency.
• Garnish: Green onions and sesame seeds for color and crunch.

How to Make Chili Garlic Shrimp

1. Make the sauce first: blend the sauce ingredients (water, date or coconut sugar, sriracha, coconut aminos) until smooth. If using coconut sugar, you can whisk instead of blending. Set aside.
2. Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
3. Pat the shrimp dry and add them to the hot skillet in a single layer. Pan-fry for about 1 minute per side until just cooked through. Remove shrimp and set aside.
4. Add 1 teaspoon sesame oil to the same skillet. Stir in minced garlic, grated ginger, and chili flakes and cook for about 1 minute until fragrant.
5. Pour the prepared sauce into the skillet and simmer for 3–4 minutes until it thickens slightly and becomes glossy.
6. Return the shrimp to the pan and toss to coat evenly in the sauce. Cook another 1–2 minutes until heated through. Serve warm, garnished with sliced green onions and sesame seeds.

Frequently Asked Questions

If you enjoyed this recipe, you might also like…

• Baked Asian Chicken Thighs (Paleo, Whole30)
• Sweet and Sour Shrimp with Broccoli (Whole30 & Paleo)
• Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30)
• Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)
• Paleo & Whole30 Orange Chicken

Asian Chili Garlic Shrimp (Paleo, Whole30)

Quick and flavorful Asian chili garlic shrimp! Easy pan-fried shrimp coated in a lightly sweetened savory chili sauce, ready in 15 minutes.

Servings: 3

Prep: 2 mins

Cook: 13 mins

Total: 15 mins

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp avocado oil (or preferred cooking oil)
• 1 tsp sesame oil
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 1 tsp chili flakes
• Green onions and sesame seeds, for garnish

Sauce

• 1/2 cup water
• 1 Medjool date, or 1 tbsp coconut sugar
• 2 tbsp sriracha sauce
• 3 tbsp coconut aminos

Instructions

1. Blend or whisk the sauce ingredients until smooth. Set aside.
2. Heat avocado oil in a large skillet over medium-high heat.
3. Pat the shrimp dry, add to the skillet in a single layer, and pan-fry 1 minute per side. Remove and set aside.
4. Add sesame oil to the pan, then garlic, ginger and chili flakes. Cook 1 minute until fragrant.
5. Pour in the sauce and simmer 3–4 minutes until slightly thickened.
6. Return shrimp to the skillet, toss to coat, and cook 1–2 minutes more. Serve warm garnished with green onions and sesame seeds.

Nutrition

Serving: 1 (makes 3) — Calories: 208 kcal; Carbohydrates: 13 g; Protein: 21 g; Fat: 8 g; Sodium: 1438 mg.

Nutrition information is an estimate and should be used for general guidance only.