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Spicy Shrimp Stir Fry (Ebi Chili)

Coated in a sweet chili sauce of garlic, ginger, and spicy doubanjiang, this mouthwatering Spicy Shrimp Stir-Fry (Ebi Chili) comes together quickly for a weeknight meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 114 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 10 Shrimp (9 oz, 250 g)
  • 1 Tbsp potato starch or cornstarch (for cleaning the shrimp)
  • neutral oil (divided)
For the Shrimp Marinade
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp white pepper powder
  • 1 Tbsp sake
  • 1 Tbsp potato starch or cornstarch
For the Chili Sauce
  • 1 knob ginger (1 inch, 2.5 cm)
  • 2 cloves garlic
  • 1 green onion/scallion (use only the white part)
  • 2 tsp doubanjiang (spicy chili bean paste) (you can buy a non-spicy version online)
  • 2 Tbsp ketchup
  • ½ cup chicken stock/broth (or water)
  • 1 Tbsp sake
  • 1½ tsp sugar
  • 1 tsp toasted sesame oil
  • 2 Tbsp water
  • 1 Tbsp potato starch or cornstarch

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. Peel the shell, devein, and cut the backs of 10 shrimp so that it absorbs more flavors while marinating.
  3. Clean the shrimp with 1 Tbsp potato starch or cornstarch and rinse under cold running water.
  4. Pat dry the shrimp with paper towels and place them in a medium bowl. Add all the ingredients for marinade into the bowl: ¼ tsp Diamond Crystal kosher salt,⅛ tsp white pepper powder, 1 Tbsp sake, and 1 Tbsp potato starch or cornstarch. Mix well together.
  5. Cut the white part of 1 green onion/scallion into small pieces and keep it aside (use it later). Mince 1 knob ginger and 2 cloves garlic and put them together in a small bowl.
  6. Heat neutral oil on a large nonstick frying pan on medium high heat. When the pan is hot, cook the shrimp until both sides change color (the inside doesn’t have to be cooked through at this point). Turn off the heat and transfer the shrimp to a plate. Quickly rinse the pan.
  7. In the same frying pan, heat more neutral oil over medium heat and sauté the minced ginger and garlic until fragrant. Lower the heat and add 2 tsp doubanjiang (spicy chili bean paste) and 2 Tbsp ketchup.
  8. Then, add ½ cup chicken stock/broth, 1 Tbsp sake, and 1½ tsp sugar to the pan.
  9. Continue cooking for a few minutes on simmer. Then, return the shrimp to the pan and add the white part of the scallion. Cook until the shrimp is cooked through, stirring occasionally.
  10. Add 1 tsp toasted sesame oil and pour a slurry of 1 Tbsp potato starch or cornstarch and 2 Tbsp water into the pan to thicken the sauce. Stir well and remove from the heat. Transfer the shrimp to a serving dish.
To Store
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  1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

Nutrition Information

Calories 114kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 468mg (20%) Potassium 178mg (5%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 235IU (5%) Vitamin C 3mg (3%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 114

% Daily Value*

Calories 114kcal 6%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 468mg 20%
Potassium 178mg 4%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 235IU 5%
Vitamin C 3mg 3%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.