Easy Stir-Fried Thai Garlic Shrimp

Thai garlic shrimp lightly coated with sauce and garnished with cilantro leaves

The Spruce Eats / Ali Redmond

Prep: 10 mins
Cook: 3 mins
Total: 13 mins
Servings: 2 servings
Nutrition Facts (per serving)
327 Calories
22g Fat
25g Carbs
12g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 327
% Daily Value*
Total Fat 22g 28%
Saturated Fat 2g 8%
Cholesterol 79mg 26%
Sodium 2006mg 87%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 12g
Vitamin C 80mg 398%
Calcium 145mg 11%
Iron 3mg 16%
Potassium 512mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy the taste of sumptuous, succulent shrimp stir-fried in a tangy Thai garlic sauce. This recipe is simple and should take just about 15 minutes to make.

Salty-sweet, garlicky, and a little spicy, it's the perfect dish to serve any night of the week. It is also beautiful enough to serve at a party as an appetizer or finger food. Even your kids will go wild for it, though you may want to reduce the chili to knock down the spice.

For dinner, pair it with Thai rice and spring rolls.


Click Play to See This Sumptuous Thai Garlic Shrimp Come Together

"This is a tasty dish, and takes just a few minutes to prepare. It took about 5 minutes to butterfly the shrimp and another 5 minutes to measure and prepare the marinade. You could do this any night of the week. It’s a great meal with leftover reheated rice and some sliced cucumbers and tomatoes." —Diana Rattray

Thai Garlic Shrimp Tester Image
A Note From Our Recipe Tester


For the Marinade:

  • 1 1/2 to 2 tablespoons oyster sauce (Thai oyster sauce or Lee Kum Kee)

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar

  • 4 to 6 cloves garlic, minced, or to taste

  • 2 tablespoons lime juice

  • 1 red chile pepper, minced, or 1/3 teaspoon dried crushed chili, or to taste

For the Stir-Fry:

  • 12 to 15 medium to large shrimp or prawns, shelled or unshelled, butterflied

  • 2 to 3 tablespoons oil, for stir-frying

  • 1 lime, cut into wedges, garnish

  • 2 to 4 tablespoons fresh coriander, garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thai garlic shrimp recipe gathered

    The Spruce Eats / Ali Redmond

  2. In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.

    Marinade ingredients combined in a bowl

    The Spruce Eats / Ali Redmond

  3. Place shrimp in the marinade and stir well to coat.

    Shrimp in marinade in a bowl

    The Spruce Eats / Ali Redmond

  4. In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.

    Shrimp with marinade in a wok

    The Spruce Eats / Ali Redmond

  5. Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.

    Plumped up shrimp with sauce in the wok

    The Spruce Eats / Ali Redmond

  6. Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.

    Shrimp in the wok next to lime halves

    The Spruce Eats / Ali Redmond

  7. Top the shrimp with coriander and add some lemon slices on the side. Enjoy!

    Thai garlic shrimp garnished with cilantro leaves on a dinner plate

    The Spruce Eats / Ali Redmond

How to Store and Freeze

  • Refrigerate Thai garlic shrimp in an airtight container for up to 4 days. Reheat gently in a skillet until hot.
  • To freeze, transfer the shrimp to a food storage bag and remove as much air as possible. Freeze for up to 3 months. Thaw frozen leftover shrimp in the refrigerator overnight and reheat in a skillet until hot.

How to Butterfly Shrimp

With a small, sharp knife, cut down the back of the shrimp, cutting about 3/4 through it. If not deveined, remove the vein and then spread the meat until flattened.

Ways to Serve

This shrimp stir-fry works perfectly as either a light entree for two people or an appetizer for a group. Either way, it can be plated to make a great presentation.

For a dinner or lunch entree: Simply slide the shrimp onto a serving platter and sprinkle with coriander, plus an extra fresh chili (if using). Add lemon or lime wedges to the side and serve with rice or a crusty French loaf of bread.

For party service or as an appetizer: Use tongs to pick shrimp out of the pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter with tails up and stick a toothpick into each to make eating them easier. Pour sauce over the platter and sprinkle with fresh coriander. Garnish with lime wedges.

What Is a Good Substitute for Oyster Sauce?

Oyster sauce is a thickened mixture of oyster juices, salt, sugar, cornstarch, and other ingredients. If you can't find oyster sauce, use a combination of equal amounts of soy sauce and hoisin sauce.