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Plate of chili garlic shrimp.

Chili Garlic Shrimp

Chili garlic shrimp is a quick, easy under 15 minutes spicy starter. Serve it as a snack, appetizer or as a side dish with rice.
Course Appetizer, Side Dish
Cuisine American, Indo American
Prep Time 10 minutes
Cook Time 15 minutes
Peeling Shrimp 15 minutes
Servings 3
Calories 312kcal
Author Usha Rao


  • 10" Frying or Saute Pan (cast iron or nonstick)
  • Wooden Spoon
  • Mixing Bowl


For Cleaning Shrimp

  • 1 lb Shrimp peeled and deveined (I used jumbo shrimp, 16 – 20ct. with shell on)
  • ½ teaspoon Salt opt. to be used when washing the shrimp
  • 2 teaspoon Lime/Lemon Juice or Yogurt or Vinegar


  • 1 teaspoon Chili Powder
  • ½ teaspoon Salt

Stir Fry

  • 2 tablespoon Oil can use another tablespoon. Check note below.
  • 1 tablespoon Butter optional
  • 5 Dry Red Chilies
  • 6 large Cloves of Garlic
  • 1 teaspoon Cumin Seeds
  • 1 tsp Chili Powder adjust to taste and can use another. teaspoon depending on heat tolerance level.
  • ½ tsp Salt adjust to taste


Clean Shrimp

  • Peel & devein shrimp.
  • This step is optional. I usually skip this step but follow it when shrimp is smelly. Rub ½ teaspoon salt & lime juice to shrimp and let stand for few minutes. Wash several times under running water.
  • Squeeze excess water from the shrimp and keep aside in a bowl.


  • Add 1 teaspoon of chili powder & salt to shrimp and mix well. Keep aside for at least 10 minutes.

Stir Fry

  • Crush together garlic and cumin seeds. When crushed, it would be about 1½ - 2 tbsp.
  • In a 10” pan, take oil and butter (if using). When oil is hot, add whole or broken dry red chilies and saute until chilies change color.
  • Add shrimp and saute on medium high until shrimp curl up a little, about 3-5 minutes. Turn or stir the shrimp for even cooking.
  • When shrimp are 75% cooked, add crushed garlic, remaining chili powder, salt and stir.
  • Continue to cook until shrimp are curled and well cooked. Keep stirring the shrimp for even cooking.
  • Taste the shrimp and adjust salt & chili powder to taste.
  • Serve hot as an appetizer with/without bread or as a side dish with rice.


  • Oil - I usually make it with only oil.  But when in mood for some indulgence, I use half oil and butter.  I usually use 2 - 2½ of oil, in which case, keep an eye on shrimp and recommend a nonstick pan.  You can easily use up to 4 tablespoon of oil.
  • Butter - is optional but highly recommend using at least 1 -2 teaspoon of oil.  Use 2-4 tablespoon of oil+butter combined.
  • Shrimp - Recommend big shrimp and I usually use 16-26 count.  26-30 count also works.
  • Frozen Shrimp -  when using frozen shrimp, thaw shrimp completely before cooking.  I prefer shell on frozen shrimp.  It is extra work to peel the shrimp but it is worth the extra labor.  If using peeled frozen shrimp, make sure shrimp is fully thawed.
  • Dry Chilies - I used chilies from Indian store.  Use any dry chilies of your choice and adjust the quantity as per the heat level of the chilies and your taste.
  • Nutrition - Nutritional values are approximate values.


Serving: 6pieces | Calories: 312kcal | Carbohydrates: 10g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 2014mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1235IU | Vitamin C: 116mg | Calcium: 253mg | Iron: 5mg