Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Servings: 2 to 3
Make this best of the best shrimp recipe at home in a breeze! The combination of exciting flavours in one sure will be a huge hit. This spicy, garlicky, and sweet Chinese Chili Garlic Shrimp will leave you speechless!
Ingredients
1 pound (450grams) raw shrimp, peeled & deveined
1 tsp Shaoxing wine (optional)
1/2 tsp salt
1 and 1/2 tbsp cornstarch
1 tbsp all-purpose flour
Sauce:
1/4 c. chilli garlic sauce (homemade or store-bought)
2 tbsp brown sugar
2 tsp light soy sauce (or soy sauce)
Stir Fry:
4 1/2 tbsp peanut oil (or vegetable oil)
1 tbsp ginger, minced
How to make Chinese Chili Garlic Shrimp
Step 1: In a medium-sized bowl, place the shrimp and Shaoxing wine, then evenly sprinkle with salt. Mix well to make sure that the salt is evenly dispersed, then set aside.
Step 2: In a bowl, add the sauce ingredients and stir to dissolve the sugar. Set aside.
Step 3: In a medium-sized skillet, drizzle enough oil to cover the bottom of the pan (around 4 tbsp) and heat. In the meantime, to the bowl with the shrimp, add the cornstarch and all-purpose flour. Toss to coat the shrimp. Before adding the shrimp to the hot oil, make sure to shake the excess flour. Cook for about 2 to 3 minutes, undisturbed, until the bottom is golden. Flip and cook the other side for 2 to 3 minutes more. Transfer the cooked shrimp to a large plate without the pieces overlapping each other. If needed, cook the shrimp in two batches.
Step 4: Wipe clean the pan using paper towels once done cooking the shrimp. Add in the rest of the half tbsp oil and heat over medium heat. Add the ginger once the oil is hot and stir for a minute until aromatic. Add in the sauce and cook for 20 to 30 seconds, stirring until thickened. Turn the heat off, then add the shrimp back to the pan. Toss to coat with the sauce.
Note:
Before using frozen shrimp, thaw them first. You can put them in a ziplock bag, squeeze out as much air as you can, seal, and submerge in a large bowl with room temperature water. This way the shrimp is thawed faster (around 30 minutes or so).
Nutrition Facts:
Serving: 1serving, Calories: 275kcal | 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
Ingredients
- 1 pound (450grams) raw shrimp, peeled & deveined
- 1 tsp Shaoxing wine (optional)
- 1/2 tsp salt
- 1 and 1/2 tbsp cornstarch
- 1 tbsp all-purpose flour
- Sauce:
- 1/4 c. chilli garlic sauce (homemade or store-bought)
- 2 tbsp brown sugar
- 2 tsp light soy sauce (or soy sauce)
- Stir Fry:
- 4 1/2 tbsp peanut oil (or vegetable oil)
- 1 tbsp ginger, minced
Instructions
Step 1: In a medium-sized bowl, place the shrimp and Shaoxing wine, then evenly sprinkle with salt. Mix well to make sure that the salt is evenly dispersed, then set aside.
Step 2: In a bowl, add the sauce ingredients and stir to dissolve the sugar. Set aside.
Step 3: In a medium-sized skillet, drizzle enough oil to cover the bottom of the pan (around 4 tbsp) and heat. In the meantime, to the bowl with the shrimp, add the cornstarch and all-purpose flour. Toss to coat the shrimp. Before adding the shrimp to the hot oil, make sure to shake the excess flour. Cook for about 2 to 3 minutes, undisturbed, until the bottom is golden. Flip and cook the other side for 2 to 3 minutes more. Transfer the cooked shrimp to a large plate without the pieces overlapping each other. If needed, cook the shrimp in two batches.
Step 4: Wipe clean the pan using paper towels once done cooking the shrimp. Add in the rest of the half tbsp oil and heat over medium heat. Add the ginger once the oil is hot and stir for a minute until aromatic. Add in the sauce and cook for 20 to 30 seconds, stirring until thickened. Turn the heat off, then add the shrimp back to the pan. Toss to coat with the sauce.
Notes
Before using frozen shrimp, thaw them first. You can put them in a ziplock bag, squeeze out as much air as you can, seal, and submerge in a large bowl with room temperature water. This way the shrimp is thawed faster (around 30 minutes or so).
