Quick Chili Garlic Shrimp with Chili Crisp Recipe

Here is a quick and simple chili garlic shrimp recipe made with Chinese chili crisp. This Asian-inspired dish comes together in about 5 minutes from start to finish and delivers bold, savory flavor with minimal effort. Serve it as an appetizer for guests or as a quick weeknight main over rice or noodles.

“I made this yesterday as our Christmas dinner starter. Such a simple, quick and tasty recipe. Absolutely delicious. I’ll definitely be making this over and over again. Thank you.”

Joe

If you keep a jar of Chinese chili crisp in your pantry, you can make this chili garlic shrimp in minutes. The combination of garlic, chili oil and crunchy chili bits in chili crisp gives shrimp intense flavor without complicated preparation. Shrimp cooks quickly and pairs beautifully with a bright squeeze of lemon and a sprinkle of fresh herbs.

This recipe is versatile: use it as a stand-alone appetizer, toss with steamed rice, spoon over rice bowls, or serve alongside simple noodles. It works well for entertaining because you can scale quantities easily and the flavors are crowd-pleasing. For a weeknight dinner, pair the shrimp with a green vegetable like steamed broccoli or bok choy for a quick, balanced meal.

What is Chili Crisp?

Chili crisp is a popular Chinese condiment made from chili-infused oil mixed with crunchy bits such as fried shallots or garlic, dried chili flakes, and other aromatics. It adds a layered texture and a toasty, savory heat rather than just straightforward spiciness. A spoonful brightens and deepens many dishes — from dumplings and noodles to grilled proteins and vegetables.

Because chili crisp comes pre-made, it’s a convenient shortcut for adding umami and heat. If you don’t have chili crisp, you can substitute a mixture of chili oil and a pinch of fried garlic or toasted chili flakes, though the texture will be different.

Recipe Ingredients

• 1 lb raw shrimp — cleaned and deveined (16–22 count per pound is a versatile size)
• 1 tbsp olive oil (or neutral oil such as vegetable or grapeseed)
• 1 tbsp minced garlic
• 1 tbsp chili crisp (adjust to taste)
• Juice of 1/2 lemon
• 1 green onion, chopped
• 4 tbsp chopped cilantro
• Salt and pepper, to taste

How to make Chili Garlic Shrimp with Chili Crisp

Heat the oil in a skillet or wok over medium-high heat. Add the minced garlic and a tablespoon of chili crisp, stirring briefly until fragrant — just a few seconds to wake up the aromatics without burning the garlic.

Add the cleaned shrimp to the skillet. Stir-fry the shrimp until they turn opaque and are just cooked through, about 2–3 minutes depending on their size. Avoid overcooking to keep the shrimp tender and juicy.

Remove the skillet from the heat. Squeeze in the lemon juice, add the chopped green onion and cilantro, and toss to combine. Taste and season with salt and pepper if needed. Serve immediately while hot.

Serving Suggestions and Tips

This chili garlic shrimp pairs beautifully with steamed jasmine rice, simple lo mein, or a bed of greens for a lighter option. For party platters, arrange the shrimp on a serving dish with lemon wedges and extra chili crisp on the side so guests can adjust heat to their preference.

Tips:

• If your shrimp are frozen, thaw them thoroughly and pat dry so they sear quickly and evenly.
• Adjust heat by increasing or decreasing the amount of chili crisp. For a milder result, use less chili crisp and add more fresh herbs.
• To make this recipe ahead, cook the shrimp briefly and finish with lemon and herbs just before serving to retain freshness.
• To change the flavor profile, swap cilantro for Thai basil or parsley if you prefer.