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Skip the takeout and make this healthier Chili Garlic Shrimp. It’s so much better than takeout.

I survived three months in California, but next week it’s time to go home! My “one” good friend in California advised me to stick it out at least three months before going home so I could give SoCal a fair chance. Glad I listened to her.

So how’s it been here in SoCal? Initially when I got here I was miserable, but after a few days I was trying to be grateful for what I have.

After a month passed by, I was surprised to see how well I was handling the transition. Even Mr. HoneyWhatsCooking was surprised to see how well I was doing.

Not so fast… my second month is when the hard part began and real life started to set in. I started feeling nostalgic, but I tried to shift my energy towards my blog.

So do I like California? Yes, I do like it, but I don’t love it. It helps having a supportive partner, perfect weather all year, and incredibly beautiful sunsets, but it still doesn’t replace home.

Perhaps what has helped me the most is having a purpose here. My job and blog give me purpose without which my transition would have been far more difficult. And that sums up my life in sunny California! I’m looking forward to all that rain on the east-coast. 🙂

Now I’m sharing with you this delicious Chili Garlic Shrimp. Serve this delicious Asian entree with brown rice or quinoa.

This recipe is:

Gluten-Free
Dairy-Free
Low-Carb (skip the rice, and use cauliflower rice)
One Pan Dinner
30 Minutes to Make
Perfect Weeknight Meal
Delicious

5 from 1 vote

Chili Garlic Shrimp

Skip the takeout and make this healthier Chili Garlic Shrimp. It's so much better than takeout.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 servings

INGREDIENTS 

for the marinade

  • 1 inch piece ginger
  • 5 cloves garlic
  • 1 tbsp tamari, gluten-free
  • 1 tbsp siracha
  • 2 tbsp hoisin sauce, gluten-free
  • one tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp sweet chili sauce

for the shrimp stirfry

  • 1 tbsp avocado oil
  • 1 pound fresh shrimp, washed and dried
  • 1/2 red bell pepper, thin slices
  • 1 cup snowpeas
  • 8 ounces water chestnuts, drained, washed, sliced in half, canned
  • 3 stalks scallions, chopped
  • 1 tsp cornstarch
  • 1/4 cup water
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INSTRUCTIONS 

  • Using a mini food processor, pulse the garlic and ginger.
    Top view of a food processor bowl containing chopped pieces of cabbage and a central black blade attachment, ready for creating a vibrant slaw to perfectly complement chili garlic shrimp.
  • Here are all the sauces you will need, plus sesame oil.
    Five condiment bottles line the kitchen counter, perfect for crafting a delicious Chili Garlic Shrimp dish: Mae Ploy sweet chili sauce, Lee Kum Kee plum sauce, San-J tamari lite, Huy Fong sriracha, and Trader Joes rice vinegar.
  • Add the all the sauces to the minced ginger/garlic... hoisin, lite-tamari, siracha, rice wine vinegar, sweet chili, and sesame oil.
    A food processor bowl sits on a light-colored countertop, filled with a vibrant mix of chopped ingredients. Hints of chili and garlic infuse the dark sauce, while diced onions and a red sauce complete the preparation, evoking the flavors of a delicious shrimp dish.
  • Add half the sauce to the washed and dried shrimp. Stir and let the shrimp marinate for about 10-15 minutes (longer if you wish).
    Chili Garlic Shrimp sauce flows from the processor, enveloping the raw shrimp in a fiery embrace. Fresh herbs and garlic rest on a wooden board nearby, ready to enhance the vibrant flavor.
  • Now slice the red bell pepper, slice the water chestnuts in half, chop the scallions, and set aside snowpeas.
    Chopped vegetables on a cutting board include snow peas in a cup, sliced red bell peppers, sliced water chestnuts, and chopped green onions with a knife nearby—perfect companions for a vibrant chili garlic shrimp dish.
  • Combine water and corn starch. Set aside.
    A spoon stirring a creamy base in a white bowl on a marble countertop, ready to complement the zesty flavors of chili garlic shrimp.
  • Heat a cast-iron skillet on medium heat. Once hot, add oil. Add the shrimp and grill 2 minutes on each side. You may have to do this in 2 batches, but you won't need additional oil.
    Two chili garlic shrimp sizzle in a cast iron skillet filled with hot oil, nestled on a stove.
  • Flip after 2 minutes on one side.
    Chili garlic shrimp sizzle in a cast iron skillet on the stovetop, with a pair of tongs confidently holding one plump shrimp.
  • Remove shrimp from the skillet and set aside.
    A bowl of chili garlic shrimp, perfectly seasoned with spices, sits on a white countertop. In the background, a stove and pepper grinder subtly hint at culinary artistry.
  • In the same pan on medium heat, add the bell pepper and snowpeas. You don't need additional oil. Stir and cook for 1 minute.
    Chili garlic shrimp sizzle alongside snow peas and sliced red bell peppers in a cast iron skillet on the stovetop.
  • Add the chestnuts and remaining sauce. Stir and cook for 30 seconds.
    A skillet on a stove sizzles with snow peas, red bell peppers, and water chestnuts in a rich sauce with minced garlic, possibly cooking or stir-frying. The tantalizing aroma hints at the addition of succulent chili garlic shrimp.
  • Combine water and corn starch, and add to the veggies. Stir. Cook for 30 seconds.
    Pouring sauce into a skillet with snow peas, red bell peppers, and chicken, alongside some spicy chili garlic shrimp. Tongs rest in the pan.
  • Add the shrimp back in. Stir and cook for a minute. Turn off the stove.
    The aroma of chili garlic shrimp fills the air as shrimp and vegetables are being sautéed in a skillet. With a gentle flick of the spatula, more shrimp is added to the sizzling mixture, infusing it with bold flavors.
  • Garnish with scallions. Serve with brown rice.
    Chili Garlic Shrimp sizzling with green peas, red peppers, and scallions in a skillet.

Nutrition

Calories: 303kcal | Carbohydrates: 30g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 244mg | Sodium: 874mg | Potassium: 740mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1104IU | Vitamin C: 54mg | Calcium: 141mg | Iron: 3mg

Additional Info

Course: Main Course
Cuisine: Asian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


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5 from 1 vote

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Recipe Rating




5 Comments

  1. 5 stars
    This recipe was quick and easy and sooooo flavorful. I didn’t have any sweet chili sauce on hand so I just added a 1/2 tsp chili flakes and 1/2 tsp sugar. Will definitely keep this in my dinner rotation

    1. It is gluten-free though. It is also 1 tsp of cornstarch.. I wouldn’t say it’s great for you, but in small amounts it isn’t bad for you, especially in the entire dish.