Thai Fried Garlic Pepper Shrimp Recipe (20-Minutes!)
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This Thai fried garlic pepper shrimp recipe is made in one pan and packed with flavor in a savory sauce. Perfect as a side dish or served with rice for a simple weeknight meal.
About this recipe
If you’ve ever ordered shrimp at a Thai restaurant and been disappointed by a bland plate of food, this recipe is for you.
Shrimp cooks quickly, and on paper this dish looks simple. But a few small details make a big difference in the final flavor.
The biggest hurdle for many people is the shell. It’s tempting to peel them first to make them easier to eat, but keeping the shells on makes a huge difference. In Thailand, we almost always cook shrimp this way. The shell acts like a shield, protecting the delicate meat so it stays tender and juicy when it hits the hot pan.
And if you’re comfortable leaving the heads on, even better. When they cook in hot oil, the fat inside the heads melts into the pan and creates a rich, briny shrimp oil that flavors the entire dish. It’s something you just can’t get from peeled shrimp.
I also use a mortar and pestle to pound the garlic and pepper together. It might seem like extra work, but crushing them releases their oils and juices, making the aroma much stronger than simply chopping them with a knife.
The garlic-pepper mixture is sautéed until golden, then turned into a flavorful sauce. The shrimp go back into the pan at the very end so they stay juicy while soaking up all that flavor.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Shrimp – Use whole shrimp with shells, heads, and tails on; deep frying makes them extra crispy and much more flavorful, especially the head.
- Tempura flour – Creates a light, crisp coating that stays airy rather than thick or bready.
- Garlic – Finely chopped or lightly crushed so it fries up golden and fragrant.
- Black peppercorns – Freshly ground gives the best aroma and gentle heat.
- Oyster sauce – Adds deep savory flavor and slight sweetness without overpowering the shrimp.
- Light soy sauce – Provides saltiness.
- Sugar – Balance the salt and pepper.
- Water – Mixed with the tempura flour to create a light batter.
- Oil – Use a neutral, high-heat oil like vegetable, canola, or rice bran oil for deep frying.
How to make garlic fried shrimp
- Pound the garlic and pepper. Add the minced garlic and black peppercorns to a mortar and pound until coarse and fragrant.
- Sear the shrimp. Heat the oil in a pan over medium-high heat. Add the shrimp in a single layer and sear briefly until they turn pink on both sides. Remove the shrimp from the pan and set aside.
- Cook the garlic–pepper base. Lower the heat. In the same pan, add the pounded garlic and pepper mixture. Stir-fry over low-medium heat until fragrant, about 30 seconds. Do not let it burn.
- Add the sauce ingredients. Add the oyster sauce, light soy sauce, sugar, and water. Stir well and let the sauce simmer until slightly thickened and glossy.
- Return the shrimp to the pan. Add the shrimp back into the sauce. Toss to coat evenly and cook for 1–2 minutes, just until the shrimp are fully cooked and well glazed.
- Serve immediately. Remove from heat and serve hot with steamed rice.
Storage & reheating
- Refrigerate: Let the shrimp cool, then store in an airtight container in the fridge for up to 2 days.
- Freeze: Not recommended. Shrimp can turn tough and watery after freezing.
- Reheat: Reheat gently in a pan over medium-low heat with a splash of water, just until warmed through. Avoid microwaving if possible to keep the shrimp tender.
- Best fresh: This dish tastes best right after cooking.
Frequently asked questions
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before cooking so they sear properly.
Can I make this without a mortar and pestle?
Yes. You can finely chop the garlic and lightly crush the pepper with the side of a knife, though pounding gives better aroma.
Why did my garlic burn?
The heat was likely too high or the garlic was too finely pounded. Cook it over low-medium heat and keep it slightly coarse.
Thai Fried Garlic Shrimp Recipe (20-Minutes!)
Equipment
- Measuring spoons & cups
- Large pan or skillet
- Cutting board & knife
- Spatula or wooden spoon
Ingredients
- 8 cloves garlic
- 1 tsp black peppercorns
- 3 tbsp oil
- 8 shrimp
- ½ tbsp oyster sauce
- ½ tbsp light soy sauce
- 1 tsp sugar
- 2 tbsp water
- green onions, chopped, optional garnish
Instructions
- Pound garlic & pepper: Add garlic and black peppercorns to a mortar and pound until coarse and fragrant.
- Sear shrimp: Heat oil in a pan over medium-high heat. Add shrimp in a single layer and sear until pink on both sides. Remove and set aside.
- Cook garlic base: Lower the heat and add the garlic–pepper mixture to the same pan. Stir-fry over low-medium heat until fragrant, about 30 seconds.
- Add sauce: Stir in oyster sauce, light soy sauce, sugar, and water. Simmer until slightly thickened and glossy.
- Finish: Return shrimp to the pan and toss to coat. Cook 1–2 minutes, just until cooked through.
- Serve: Remove from heat, garnish with freshly chopped green onions, and serve with rice.
Notes
- Use the nutrition card in this recipe as a guideline.