The sizzle of shrimp hitting a hot pan, releasing a fragrant burst of spice and garlic has to be one of my favourite sounds in the kitchen. Pan Fried Chilli Shrimp is one of those dishes that grabs your attention from the first whiff. The tender, succulent shrimp, bathed in a fiery chilli glaze, create a perfect harmony of heat and flavour. It’s a dish that demands your senses be present, making it an excellent addition to any meal where bold flavours are welcome.
This vibrant seafood delight is incredibly versatile. As a starter, it can set the tone for an unforgettable dinner. Serve the chilli shrimp on a bed of crisp lettuce or alongside a light cucumber salad for a refreshing contrast. A wedge of lime on the side provides a zesty squeeze that cuts through the heat beautifully. If you’re thinking of a casual gathering, these shrimp are a fantastic finger food. Pop them on skewers for a mess-free bite that your guests can enjoy with a glass of chilled white wine.
But why stop at a starter? Pan Fried Chilli Shrimp makes an excellent main course too. Pair it with a bowl of steamed jasmine rice or fluffy coconut rice to soak up the spicy sauce. A side of stir-fried vegetables, like crunchy bell peppers and tender broccoli, adds both colour and a hint of sweetness. Alternatively, consider serving the shrimp over a plate of silky noodles tossed with garlic and sesame oil for an effortlessly elegant meal.
For a more immersive dining experience, embrace the coastal charm of this dish by adding a few complementary sides. A cucumber and mango salad with a lime dressing will balance the heat, while grilled corn on the cob brushed with garlic butter provides a delightful smoky contrast. Crusty garlic bread can also be a winner, perfect for mopping up any lingering sauce.
And let’s not forget the drinks. The chilli heat in the shrimp pairs wonderfully with a crisp Sauvignon Blanc or a light, citrusy Pinot Grigio. If cocktails are on the menu, a classic Mojito or a cooling cucumber gin and tonic can offer a refreshing counterpoint.
Whether it’s a lively appetiser to kick off a dinner party or the star of a relaxed seafood feast, Pan Fried Chilli Shrimp brings a vibrant energy to the table. It’s a dish that celebrates simplicity without sacrificing flavour — proof that sometimes, all you need is a hot pan, fresh shrimp, and a generous sprinkle of spice to create something unforgettable.
Pan Fried Chilli Shrimp
Ingredients
- 500 g shrimp large peeled and deveined
- 3 tbsp olive oil
- 3 cloves garlic minced
- 2 large red chillies finely chopped adjust to taste
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 large lime juice only
- salt to taste
- black pepper to taste
- fresh coriander chopped
- 1 large Lime wedges for serving
Instructions
- Pat the shrimp dry with a paper towel and season lightly with salt and black pepper.500 g shrimp, salt, black pepper
- In a small bowl, mix together the soy sauce, honey, lime juice and sesame oil. Set aside.2 tbsp soy sauce, 1 tbsp honey, 1 large lime, 1 tsp sesame oil
- Heat the olive oil in a large pan over medium-high heat.3 tbsp olive oil
- Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from the pan and set aside.
- In the same pan, add the garlic, ginger and red chillies. Sauté for 1-2 minutes until fragrant.3 cloves garlic, 2 large red chillies, 1 tbsp fresh ginger
- Return the shrimp to the pan and pour in the sauce.
- Stir well to coat the shrimp in the spicy glaze. Cook for another 2 minutes until the sauce thickens slightly.
- Remove from the heat, sprinkle with fresh coriander, and serve with lime wedges on the side.fresh coriander, 1 large Lime
13 comments
Made these for a starter but wished they were rhe main dish. Really full of flavour. Lived them
The flavour was amazing, and the fresh coriander really elevated the dish.
This recipe was so easy to follow, and the results were restaurant-quality. I love the combination of honey and chilli – it’s both sweet and spicy.
I did find it a bit too spicy for my taste, but that was easily adjusted by reducing the chillies.
Perfect for a quick weeknight dinner.
This was my first time trying a spicy shrimp dish, and I’m so glad I did
It came together in no time, and the shrimp were perfectly tender. I served it with a side of stir-fried veggies, and it made a complete meal.
The shrimp were juicy, and the sauce was finger-licking good. It paired wonderfully with a crisp white wine.
The shrimp were perfectly cooked and the spicy glaze had just the right amount of kick.
I’m always on the lookout for quick and flavourful seafood recipes, and this one delivered.
I served them with jasmine rice, and it was a hit with the family. Will definitely make it again.
The lime juice added a refreshing tang that balanced the heat beautifully. Highly recommend.
I made this as a starter for a dinner, and my guests couldn’t get enough. They were perfect.