Ecuadorian Head-on Shrimp with Chili Garlic Sauce

Servings 2 servings


  • 5 cloves Garlic minced
  • 2 tsp ginger minced
  • 1 lb Raw head-on Ecuadorian Shrimp rinsed and patted dry
  • 1 tablespoon chili garlic sauce found in Asian markets, more or less to heat tolerance
  • 1 tablespoon soy sauce
  • 1 tbsp Water
  • ½ tbsp Brown sugar
  • 1 tbsp Vegetable oil
  • 4 scallions chopped


  • Combine chili garlic sauce, soy sauce, water and brown sugar and set aside.
  • Add vegetable oil to a non-stick pan or wok and turn on medium to high fire. Once the oil is shimmering and near smoking, add minced garlic and ginger and stir fry for a minute.
  • Add the shrimp and stir fry a minute.
  • Add chili garlic sauce mixture and stir fry until shrimp are a deep pink, about 3-5 minutes total. Take care not to overcook. Add scallions, stir and serve.
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