Prep Time: 15 MINS | Cook Time: 10 MINS | Total Time: 25 MINS | Servings: 2 to 3
My forever favorite! This sweet, spicy, and garlicky crispy chili garlic shrimp is the perfect easy and quick dinner. Serve this over steamed white rice for a well-rounded and satisfying weeknight meal.
1 pound (450 grams) of raw shrimp, peeled & deveined
1 and 1/2 tbsp cornstarch
1/2 tsp salt
1 tbsp all-purpose flour
1 tsp Shaoxing wine (Optional)
2 tsp light soy sauce (or soy sauce)
1/4 c. chili garlic sauce (homemade or store-bought)
2 tbsp brown sugar
1 tbsp ginger, minced
4 1/2 tbsp peanut oil (or vegetable oil)
How to make Chinese Chili Garlic Shrimp
Step 1: In a medium-sized bowl, combine the shrimp and Shaoxing wine. Then, evenly sprinkle with salt. Toss well and set aside.
Step 2: In a bowl, place the sauce ingredients. Mix well until the brown sugar has dissolved and set aside.
Step 3: In a medium-sized skillet, heat 4 tbsp oil. In the meantime, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss well, making sure the shrimps are completely coated.
Step 4: Once the oil is hot, add the shrimp, shaking the excess flour off. Cook the shrimp (in 2 batches) for about 2 to 3 minutes, undisturbed, until the bottom turns golden. Flip and continue to cook the other side for additional 2 to 3 minutes. To a large plate, transfer the cooked chicken (without overlapping). Repeat with the remaining shrimps.
Step 5: Turn the heat off once all the shrimp are cooked. Remove any residue on the pan using paper towels.
Step 6: In the same pan, heat the rest of the half tbsp oil on medium heat. Then, add the ginger and cook while stirring for a minute until aromatic.
Step 7: Next, add the sauce and continue to cook for another 20 to 30 seconds, stirring until thick and glossy.
Step 8: Turn off the heat and place the shrimp back into the pan. Toss until completely coated with the sauce. Serve the Chinese Chili Garlic Shrimp immediately. Enjoy!
In this recipe, you can also use frozen shrimp. Before using, thaw the shrimp. Place the shrimp in a ziplock bag, then squeeze out as much air as you can before sealing the bag. In a large bowl of room temperature water, submerge the bagged shrimp and thaw for about 30 minutes or so.
Serving: 1serving, Calories: 275 kcal, Carbohydrates: 18.6g, Protein: 23.6g, Fat: 10.9g, Saturated Fat: 2.1g, Cholesterol: 212mg, Sodium: 768mg, Potassium: 213mg, Fiber: 0.4g, Sugar: 10g, Calcium: 100mg, Iron: 1mg
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