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Asian Chili Garlic Prawns

Asian chili garlic prawns cook quickly in a 12-inch skillet with a sticky, savory-sweet sauce. The shrimp turn opaque and tender as the sauce thickens, with fresh ginger, garlic, and green onions in every bite.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 0.25 cup water
  • 2 tbsp soy sauce
  • 2 tbsp Asian chili garlic sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
For the prawns
  • 1 tbsp canola oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger finely grated
  • 2 green onions thinly sliced, white and green parts separated
  • 1 lb shrimp large raw (16–20 count), peeled and deveined

Equipment

  • 1 12-inch skillet

Method
 

Make the sauce
  1. Whisk the water, soy sauce, chili garlic sauce, honey, rice vinegar, and cornstarch in a small bowl until smooth.
Cook the prawns
  1. Pat the shrimp dry with paper towels.
  2. Heat the oil in a 12-inch skillet over medium-high heat.
  3. Add the garlic, ginger, and green onion whites and cook for 20–30 seconds, until fragrant.
  4. Add the shrimp in a single layer and cook for 1 minute.
  5. Turn the shrimp.
  6. Pour in the sauce and simmer, tossing the shrimp, for 1–2 minutes, until the sauce thickens and the shrimp are opaque and reach 145°F.
  7. Stir in the green onion tops and serve.

Notes

Pat the shrimp dry so they sear rather than steam. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best shrimp texture. For a gluten-free option, use gluten-free tamari in place of soy sauce.