Imported from the web

Chili Garlic Shrimp

Name: Chili Garlic Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 lb large shrimp (Shelled and deveined; frozen shrimp should be thawed ahead of time.); salt (To taste for seasoning the shrimp; additional salt is listed for the sauce.); black pepper (To taste); 2 tbsp cornstarch (Flour may be used as a substitute.); neutral-flavored oil (For searing and sautéing; use enough to coat the pan and a bit more for sautéing.); 1 tbsp ginger (Minced); 6 garlic (Cloves, minced); 1 shallot (Small; red onion may be used as a substitute.); 1 tsp bird's eye chilies (Minced; amount may be adjusted to taste. Serrano or dried red pepper flakes can substitute.); 2 tbsp chili garlic sauce (Sambal oelek or, in a pinch, Sriracha may be substituted.); 2 tbsp Shaoxing wine (Another Chinese cooking wine or Japanese rice wine (sake) may be used instead.); 1 tsp fish sauce; 0.25 cup water; 2 tsp sugar; 0.25 tsp salt (Kosher salt; adjust to taste.); 2 tbsp butter (Margarine may be used as a substitute.); scallions (Green onions, sliced; amount not specified.); cilantro or parsley (Chopped; amount not specified.); fried garlic or shallots (Optional garnish; amount not specified.)

Recipe by Nora Reyes

Imported by Lynda Nguyen on SeeMeCook

Large shrimp are seared and tossed in a garlicky, slightly sweet, spicy sauce with ginger, chili garlic sauce, and Shaoxing wine. Finish with scallions, herbs, and optional fried garlic or shallots.

4 servings30 minEast Asian

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Ingredients

1 lb large shrimp (Shelled and deveined; frozen shrimp should be thawed ahead of time.)
salt (To taste for seasoning the shrimp; additional salt is listed for the sauce.)
black pepper (To taste)
2 tbsp cornstarch (Flour may be used as a substitute.)
neutral-flavored oil (For searing and sautéing; use enough to coat the pan and a bit more for sautéing.)
1 tbsp ginger (Minced)
6 garlic (Cloves, minced)
1 shallot (Small; red onion may be used as a substitute.)
1 tsp bird's eye chilies (Minced; amount may be adjusted to taste. Serrano or dried red pepper flakes can substitute.)
2 tbsp chili garlic sauce (Sambal oelek or, in a pinch, Sriracha may be substituted.)
2 tbsp Shaoxing wine (Another Chinese cooking wine or Japanese rice wine (sake) may be used instead.)
1 tsp fish sauce
0.25 cup water
2 tsp sugar
0.25 tsp salt (Kosher salt; adjust to taste.)
2 tbsp butter (Margarine may be used as a substitute.)
scallions (Green onions, sliced; amount not specified.)
cilantro or parsley (Chopped; amount not specified.)
fried garlic or shallots (Optional garnish; amount not specified.)

Steps

1
If using frozen shrimp, thaw them ahead of time. Rinse the shrimp and pat dry with paper towels.
2
Season the shrimp with salt and pepper, then lightly coat them with cornstarch.
3
Set a skillet over high heat. When it is hot and almost smoking, add enough neutral-flavored oil to coat the bottom.
4
Working in batches, sear the shrimp for about 1 minute per side. Watch for the shrimp to turn opaque and pink, and avoid overcooking. Transfer them to a plate and set aside.
5
Reduce the heat to medium and add a bit more oil to the skillet. Add the ginger, garlic, shallot, and chilies; sauté until slightly softened.
6
Add the chili garlic sauce, Shaoxing wine, fish sauce, water, sugar, and ¼ teaspoon kosher salt to the skillet.
7
When the sauce begins to simmer, add the butter. Taste the sauce and adjust the seasoning as needed.
8
Return the shrimp to the skillet and toss to coat them in the sauce. Turn off the heat to prevent the shrimp from overcooking.
9
Finish with sliced scallions, chopped cilantro or parsley, and fried garlic or shallots if desired.

Notes

The shrimp cook briefly and continue cooking from residual heat, so avoid leaving them in the hot skillet after the sauce is finished. The amount of oil and the quantities for salt and garnishes are not fully specified.