Crispy Chili Garlic Shrimp
Crispy Chili Garlic Shrimp
Ingredients
For the Crispy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, for frying
For the Chili Garlic Sauce
- 4 garlic, cloves, minced
- 2 fresh red chilies, Thai bird's eye or serrano, minced (adjust to taste for heat)
- 1 tablespoon fresh ginger, grated
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon toasted sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (for slurry)
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 8 min•🌡️ 350
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 1 min
- 7
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chili Garlic Shrimp
Ingredients
For the Crispy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, for frying
For the Chili Garlic Sauce
- 4 garlic, cloves, minced
- 2 fresh red chilies, Thai bird's eye or serrano, minced (adjust to taste for heat)
- 1 tablespoon fresh ginger, grated
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon toasted sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (for slurry)
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 8 min•🌡️ 350 - 4
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.
⏱️ 3 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 1 min - 7
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.
⏱️ 2 min