Go Back
–+ servings
Spicy Singapore Shrimp

Spicy Singapore Shrimp

Spice up your dinner with Spicy Singapore Shrimp, a flavorful dish that’s quick to make and perfect for any night. Discover the recipe now!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon Peanut oil
  • 500 g Shrimp, peeled and deveined
  • 1 tablespoon Minced garlic
  • 1 tablespoon Grated ginger
  • ½ cup Chopped shallots
  • 2 unit Bird’s eye chilies, sliced or substitute with jalapeños
  • ½ cup Water
  • 4 tablespoons Tomato sauce
  • 3 tablespoons Sweet chili sauce
  • Juice of 1 whole Lime
  • 2 teaspoons Palm sugar or regular sugar
  • 1 teaspoon Cornstarch
  • 1 lightly beaten Egg

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Small bowl for beating the egg

Method
 

  1. Heat the peanut oil in a large skillet or wok over medium heat.
  2. Toss in the garlic, ginger, shallots, and chilies. Stir-fry for about a minute until fragrant.
  3. Add the shrimp to the pan and sear for a minute on each side, then remove and set aside.
  4. Pour in the water, tomato sauce, sweet chili sauce, lime juice, sugar, and cornstarch. Stir well and bring to a boil.
  5. Let the mixture simmer for 2–3 minutes until it thickens slightly.
  6. Slowly drizzle the beaten egg into the sauce while stirring gently.
  7. Return the shrimp to the pan and toss everything together until coated.
  8. Serve immediately, garnished with chopped green onions and sesame seeds.

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 24gFat: 10gSaturated Fat: 2gCholesterol: 170mgSodium: 800mgPotassium: 250mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Notes

Use fresh ingredients whenever possible for a more vibrant flavor. Adjust the amount of chili based on your spice preference. Don’t overcrowd the pan when cooking the shrimp; they need space to sear properly. Always have extra lime wedges on hand for squeezing over the final dish. For storage, let the dish cool completely before transferring it to an airtight container. It can last in the fridge for up to three days.
Tried this recipe?Let us know how it was!