Garlic Chili Shrimp
Garlic Chili Shrimp
Ingredients
For the Garlic Chili Shrimp
- 400 g shrimp, peeled & deveined
- as needed salt
- as needed pepper
- 1 tablespoon neutral oil, plus more for searing
- 3 cloves garlic, large, minced (about 22g)
- 2 green onions, white parts, sliced
For the Sauce
- 1/4 cup water
- 1 tablespoon brown sugar
- 1/2 tablespoon soy sauce
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
To Serve
- as needed green onion greens, sliced
- as needed sesame seeds
- as needed steamed rice
- as needed cucumbers, sliced
Instructions
- 1
Pat the shrimp completely dry with paper towels and season both sides generously with salt and pepper.
⏱️ 3 min
- 2
Heat a large pan or skillet over medium-high heat. Add a little neutral oil to coat the bottom of the pan. Once hot, sear the seasoned shrimp for 1 to 2 minutes per side, until they are just cooked through and turn pink. Remove the shrimp from the pan and set aside.
⏱️ 4 min
- 3
Reduce the heat to medium. If the pan is dry, add 1 tablespoon of neutral oil. Add the minced garlic and the white parts of the sliced green onions to the pan. Sauté for about 30 to 60 seconds, stirring constantly, until they become fragrant.
⏱️ 1 min
- 4
In a small bowl, whisk together the water, brown sugar, soy sauce, gochujang, sesame oil, and rice vinegar until well combined and the sugar is dissolved.
⏱️ 2 min
- 5
Pour the prepared sauce into the pan with the garlic and green onions. Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 3 min
- 6
Return the seared shrimp to the pan with the thickened sauce. Toss the shrimp gently until they are evenly coated in the sauce.
⏱️ 1 min
- 7
Garnish the garlic chili shrimp with the sliced green onion greens and a sprinkle of sesame seeds. Serve immediately over steamed rice with sliced cucumbers on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Shrimp
For the Garlic Chili Shrimp
- 400 g shrimp, peeled & deveined
- as needed salt
- as needed pepper
- 1 tablespoon neutral oil, plus more for searing
- 3 cloves garlic, large, minced (about 22g)
- 2 green onions, white parts, sliced
For the Sauce
- 1/4 cup water
- 1 tablespoon brown sugar
- 1/2 tablespoon soy sauce
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
To Serve
- as needed green onion greens, sliced
- as needed sesame seeds
- as needed steamed rice
- as needed cucumbers, sliced
Instructions
- 1
Pat the shrimp completely dry with paper towels and season both sides generously with salt and pepper.
⏱️ 3 min - 2
Heat a large pan or skillet over medium-high heat. Add a little neutral oil to coat the bottom of the pan. Once hot, sear the seasoned shrimp for 1 to 2 minutes per side, until they are just cooked through and turn pink. Remove the shrimp from the pan and set aside.
⏱️ 4 min - 3
Reduce the heat to medium. If the pan is dry, add 1 tablespoon of neutral oil. Add the minced garlic and the white parts of the sliced green onions to the pan. Sauté for about 30 to 60 seconds, stirring constantly, until they become fragrant.
⏱️ 1 min - 4
In a small bowl, whisk together the water, brown sugar, soy sauce, gochujang, sesame oil, and rice vinegar until well combined and the sugar is dissolved.
⏱️ 2 min - 5
Pour the prepared sauce into the pan with the garlic and green onions. Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 3 min - 6
Return the seared shrimp to the pan with the thickened sauce. Toss the shrimp gently until they are evenly coated in the sauce.
⏱️ 1 min - 7
Garnish the garlic chili shrimp with the sliced green onion greens and a sprinkle of sesame seeds. Serve immediately over steamed rice with sliced cucumbers on the side.
⏱️ 1 min