Chili Garlic Shrimp with Vegan Ponzu Aioli

chili garlic shrimp featured
chili garlic shrimp

Chili Garlic Shrimp with Vegan Ponzu Aioli

Spicy, garlicky shrimp served with a tangy, citrus aioli. You don't need the stove at all for this one, and the whole dish takes about 30 minutes. Simple. Delicious.
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Prep Time 30 minutes
Cook Time 6 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4


  • 2 tbsp chili garlic sauce
  • 2 tbsp coconut aminos
  • 2 tbsp agave
  • 1/4 cup oyster sauce
  • 2 tbsp fish sauce
  • 1 lb raw shrimp, de-shelled, de-veined, tails off
  • 1 bunch green onions

For the Ponzu Aioli

  • 1 medium clove garlic, pressed or minced
  • 1 squeeze lemon juice
  • 1/4 cup vegan mayonnaise
  • 1/4 tsp dijon mustard
  • 2 tsp ponzu
  • 2 tsp agave


  • Preheat the oven to 400F / 205C.
  • Combine the chili garlic sauce, coconut aminos, agave, oyster sauce, and fish sauce together in a bowl and mix well. Add the shrimp and let marinate for about 30 minutes.
  • Remove the shrimp from the marinade by shaking off excess liquid (but don't wipe!) and spread out on a lined baking sheet.
  • Cook for 6-8 minutes (depending on the size of the shrimp) until pink.
  • For the sauce: whisk ingredients together in a small bowl. Serve on the side as a dipping sauce or drizzle over top!
  • Garnish with chopped green onions.
Keyword chili garlic, dairy free, jerk shrimp, seagan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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