Chili Garlic Shrimp
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
210 kcal
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Course
Main Course
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Cuisine
Asian
Chili Garlic Shrimp
Description
Chili Garlic Shrimp starts with fresh shrimp that are rinsed and patted dry, sometimes sliced slightly on the back to enhance texture. After frying the shrimp briefly over very high heat until nearly cooked, they are removed to make space in the wok for the flavor base. Aromatics like ginger, garlic, shallot, and cilantro stems are sautéed in the remaining oil over medium-low heat until caramelized to build depth. A sauce combining tomato paste, ketchup, chili garlic sauce, sugar, and seasonings is then added and cooked down with Shaoxing wine and water to create a glossy, spicy glaze.
The shrimp are then returned to the wok to finish cooking enveloped in this spicy sauce. This method produces shrimp that are juicy with a tender bite and coated evenly in a sticky, savory chili mixture. The inclusion of Shaoxing wine adds complexity, while the touch of sesame oil rounds out the flavor. Garnishing with fresh chopped cilantro leaves adds brightness.
This vibrant shrimp dish works well as a main served alongside steamed rice or noodles, or as a bold appetizer. It balances richness with a moderate kick of heat and a hint of sweetness from the ketchup and sugar.
Ingredients
- 1 pound tiger shrimp or regular shrimp; 15 size, peeled and deveined with the tail shells still on, jumbo
- 1 tablespoon tomato paste
- 2 tablespoons ketchup
- 2 tablespoons Chili garlic sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper
- 1/8 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1 teaspoon ginger (minced)
- 2 teaspoons garlic (finely chopped)
- 1 tablespoon shallot finely chopped
- 1 tablespoon cilantro stems (finely chopped)
- 1 tablespoon Shaoxing wine
- 1/3 cup water
- cilantro for garnish, chopped leaves
Instructions
- Rinse the shrimp under running water and pat dry with a paper towel. You can also slice the shrimp in the back (not all the way through) to make them more plump after cooking.
- Make the sauce by mixing the tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.
- Heat the oil in your wok until smoking hot. Fry the shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.
- Turn the heat to medium-low, and leave the remainder of the oil in the wok.
- Add the ginger and infuse for 15 seconds and add the garlic and shallot. Once caramelized (about 1 minute), add the sauce mixture and continue to stir and fry for another minute until incorporated. Add the chopped cilantro stems and then the Shaoxing wine.
- Increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.
- Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate. Toss the shrimp until they are completely coated in sauce. Serve, topped with chopped cilantro leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 906mg | 38% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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