Thai Garlic Fried Shrimp with Crisp Cornstarch Coating
By Mason Brooks
On busy weeknights, serve this Thai garlic fried shrimp with steamed rice and vegetables. Jumbo shrimp get a light cornstarch coat before a quick pan-fry, then are tossed with shallot, ginger, garlic, red chili, fish sauce, sugar, and sesame oil for crisp edges and tender centers.
Fresh garlic, ginger, shallot, green onion, and red chili are sautéed briefly after the shrimp comes out, so their flavor stays bright rather than turning soft. Fish sauce, sugar, and toasted sesame oil go in last and coat the shrimp quickly. Use fresh aromatics when possible; the recipe specifically advises against jarred garlic for its weaker flavor.
Watch the pan-fried shrimp closely: they should turn pink, curl slightly, and look crisp after roughly three to four minutes. Dry shrimp is key, because moisture keeps the cornstarch from adhering well. The main misstep is leaving them over heat after they are done; remove them before the short final toss so the centers stay tender.
Bring it to the table right away with steamed rice, vegetables, egg rolls, or spring rolls. Leftovers can be refrigerated airtight and reheated in the microwave or on the stovetop, though the shrimp are best fresh because their crisp coating softens over time.
Why you'll love this recipe
- Busy households can put a main on the table in 15 minutes because the shrimp fry quickly and the aromatic seasoning takes only seconds.
- Families get familiar shrimp with adjustable heat, since red bell pepper can replace chili while garlic, ginger, and sesame oil remain in the pan.
- Rice-and-vegetable dinners feel complete without extra sauces because fish sauce, sugar, and toasted sesame oil coat every piece during the final toss.
- Cooks working with frozen shrimp have a practical option, as thawed shrimp work well and the shallow-fry method keeps cleanup contained.
- The cornstarch coating suits anyone who likes contrast, protecting the shrimp over medium heat while helping the outside turn crisp and the center remain tender.
- Leftovers offer an easy next meal when refrigerated airtight and reheated, although the recipe notes the shrimp are most appealing straight from the pan.
Ingredients
- •1 lb jumbo shrimp (or extra jumbo shrimp)
- •1 green onion (finely chopped)
- •1 large red chili pepper (or use bird's eye chili for extra spicy)
- •1 small shallot (chopped)
- •3 cloves garlic (minced)
- •1 tsp fresh ginger (thinly sliced)
- •0.33 cup cornstarch (or potato starch, add more if needed)
- •0.25 cup vegetable oil (or any neutral oil)
- •2 tsp fish sauce
- •1 tsp sesame oil
- •1 tsp white granulated sugar (or granulated cane sugar)
Instructions
- 1
If needed, peel and devein the shrimp. Remove the tails or leave them on as desired.
- 2
Rinse the shrimp under cold running water until the water runs clear.
- 3
Strain the shrimp and shake out excess water.
- 4
Transfer the shrimp to a large bowl and pat dry with clean paper towels.
- 5
Add cornstarch and toss to coat the shrimp evenly. Add more cornstarch if needed; residual starch in the bowl is normal.
- 6
Heat 3 tablespoons vegetable oil in a large pan over medium heat.
- 7
Fry the shrimp on both sides until pink, curled, and crispy, about 3 to 4 minutes. Remove and set aside.
- 8
Add the remaining oil to the pan and sauté the red chili, green onion, shallot, garlic, and ginger for 15 seconds, until slightly softened.
- 9
Add the cooked shrimp, followed by the sugar, fish sauce, and sesame oil. Toss until evenly coated, about 15 to 30 seconds.
- 10
Remove from the heat and serve.
FAQ
Nutrition (per serving)
Calories
149
Protein
16g
Fat
2g
Carbs
15g
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