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Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, combine the 1/2 cup cornstarch, kosher salt, and black pepper. Add the shrimp and toss until each piece is thoroughly coated.

In a separate small bowl, whisk together the minced garlic, minced fresh chilies, grated ginger, low sodium soy sauce, rice vinegar, packed brown sugar, toasted sesame oil, and 1/4 cup water. Set this chili garlic sauce mixture aside.

Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Working in batches to avoid overcrowding, carefully add the coated shrimp to the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crispy. Remove shrimp with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with any remaining shrimp.

Carefully pour out all but 1 tablespoon of the oil from the skillet. Reduce the heat to medium. Pour the prepared chili garlic sauce mixture into the skillet and bring to a simmer, stirring constantly for 1 to 2 minutes until it begins to thicken slightly.

Whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and slowly add it to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency, about 1 minute.

Add the crispy shrimp back into the skillet with the thickened sauce. Toss gently to coat all the shrimp evenly. Cook for another 1 minute to ensure the shrimp are heated through and well-coated.

Transfer the Crispy Chili Garlic Shrimp to a serving platter. Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately as an appetizer or with a complementary side.


Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, combine the 1/2 cup cornstarch, kosher salt, and black pepper. Add the shrimp and toss until each piece is thoroughly coated.

In a separate small bowl, whisk together the minced garlic, minced fresh chilies, grated ginger, low sodium soy sauce, rice vinegar, packed brown sugar, toasted sesame oil, and 1/4 cup water. Set this chili garlic sauce mixture aside.

Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Working in batches to avoid overcrowding, carefully add the coated shrimp to the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crispy. Remove shrimp with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with any remaining shrimp.

Carefully pour out all but 1 tablespoon of the oil from the skillet. Reduce the heat to medium. Pour the prepared chili garlic sauce mixture into the skillet and bring to a simmer, stirring constantly for 1 to 2 minutes until it begins to thicken slightly.

Whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and slowly add it to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency, about 1 minute.

Add the crispy shrimp back into the skillet with the thickened sauce. Toss gently to coat all the shrimp evenly. Cook for another 1 minute to ensure the shrimp are heated through and well-coated.

Transfer the Crispy Chili Garlic Shrimp to a serving platter. Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately as an appetizer or with a complementary side.
