Garlic Chili Shrimp

Spice up your dinner with Garlic Chili Shrimp, a quick and flavorful dish packed with bold Asian-inspired tastes. Perfect for weeknights or entertaining guests.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 people

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

450 g medium to large shrimp, peeled and deveined
1/2 tsp baking soda
1 tsp salt
2 tbsp sesame oil or vegetable oil
4 cloves garlic, finely chopped
1 tbsp freshly grated ginger
1 shallot thinly sliced
4 green onions cut into thin rounds
1 tbsp sesame seeds (optional)

Equipment

Large skillet or wok
Wooden spoon or spatula
Small mixing bowls
Measuring spoons

Method

Toss the shrimp with baking soda and salt; let sit for 10-15 minutes.
Rinse the shrimp under cold water and pat dry with a clean towel.
In a small bowl, whisk together soy sauce, chili crisp, rice vinegar, honey, and sesame oil.
Heat oil in a large skillet over medium heat; add garlic, ginger, and shallot; cook for about a minute.
Toss the shrimp into the skillet and stir-fry for 3-4 minutes until pink and slightly golden.
Pour the sauce over the shrimp and stir well to coat; add green onions and cook for another minute.
Sprinkle sesame seeds on top for added crunch.

Nutrition

Calories: 240kcalCarbohydrates: 12gProtein: 30gFat: 10gSaturated Fat: 1.5gCholesterol: 200mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Use fresh ginger and garlic for the best flavor. Don't skip the baking soda step; it truly enhances the tenderness of the shrimp. Serve with steamed rice or noodles to soak up the delicious sauce. Store leftovers in an airtight container in the fridge for up to two days and reheat gently on the stovetop to preserve texture. For a gluten-free version, use tamari instead of soy sauce.

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