Sweet Chili Shrimp
Sweet Chili Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon all-purpose seasoning
- 1 tablespoon garlic powder
- 1/2 teaspoon white pepper
- 1/4 cup cornstarch
- 1 egg white, from 1 large egg
- 1/2 cup vegetable oil, for frying
For the Vegetables
- 1 red bell pepper, chopped into 1/2-inch pieces
- 1 green bell pepper, chopped into 1/2-inch pieces
- 1/2 yellow onion, chopped
- 1 carrot, peeled and thinly sliced or julienned
- 4 cloves garlic, minced
- 3 spring onions, chopped, for garnish and flavor
For the Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons sriracha, or to taste
- 2 tablespoons light soy sauce
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with all-purpose seasoning, garlic powder, and white pepper. Add the cornstarch and egg white. Mix thoroughly with your hands until all the shrimp are evenly coated.
⏱️ 5 min
- 2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering (about 350°F). Carefully add the seasoned shrimp in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 8 min•🌡️ 350
- 3
Pour out all but 1 tablespoon of oil from the wok. Add the chopped red bell pepper, green bell pepper, yellow onion, and carrot to the wok. Sauté for 3-4 minutes, stirring frequently, until the vegetables are slightly tender-crisp. Do not overcook; they should retain some bite.
⏱️ 4 min
- 4
Add the minced garlic to the sautéed vegetables. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Return the fried shrimp to the wok with the cooked vegetables. Add half of the chopped spring onions.
⏱️ 1 min
- 6
In a small bowl, whisk together the sweet chili sauce, sriracha, light soy sauce, and water until well combined. This is your sweet chili sauce.
⏱️ 2 min
- 7
Pour the prepared sweet chili sauce over the shrimp and vegetables in the wok. Stir everything together thoroughly, ensuring all the shrimp and vegetables are well coated in the sauce. Continue to cook for 2-3 minutes, allowing the sauce to heat through and slightly thicken.
⏱️ 3 min
- 8
Remove from heat. Garnish with the remaining chopped spring onions. Serve immediately, perhaps with a side of steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Shrimp
For the Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon all-purpose seasoning
- 1 tablespoon garlic powder
- 1/2 teaspoon white pepper
- 1/4 cup cornstarch
- 1 egg white, from 1 large egg
- 1/2 cup vegetable oil, for frying
For the Vegetables
- 1 red bell pepper, chopped into 1/2-inch pieces
- 1 green bell pepper, chopped into 1/2-inch pieces
- 1/2 yellow onion, chopped
- 1 carrot, peeled and thinly sliced or julienned
- 4 cloves garlic, minced
- 3 spring onions, chopped, for garnish and flavor
For the Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons sriracha, or to taste
- 2 tablespoons light soy sauce
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with all-purpose seasoning, garlic powder, and white pepper. Add the cornstarch and egg white. Mix thoroughly with your hands until all the shrimp are evenly coated.
⏱️ 5 min - 2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering (about 350°F). Carefully add the seasoned shrimp in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 8 min•🌡️ 350 - 3
Pour out all but 1 tablespoon of oil from the wok. Add the chopped red bell pepper, green bell pepper, yellow onion, and carrot to the wok. Sauté for 3-4 minutes, stirring frequently, until the vegetables are slightly tender-crisp. Do not overcook; they should retain some bite.
⏱️ 4 min - 4
Add the minced garlic to the sautéed vegetables. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Return the fried shrimp to the wok with the cooked vegetables. Add half of the chopped spring onions.
⏱️ 1 min - 6
In a small bowl, whisk together the sweet chili sauce, sriracha, light soy sauce, and water until well combined. This is your sweet chili sauce.
⏱️ 2 min - 7
Pour the prepared sweet chili sauce over the shrimp and vegetables in the wok. Stir everything together thoroughly, ensuring all the shrimp and vegetables are well coated in the sauce. Continue to cook for 2-3 minutes, allowing the sauce to heat through and slightly thicken.
⏱️ 3 min - 8
Remove from heat. Garnish with the remaining chopped spring onions. Serve immediately, perhaps with a side of steamed rice.
⏱️ 1 min