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Chili Garlic Shrimp
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spicy chili garlic shrimp recipe with make-ahead blender sauce.
Ingredients:
  • 2 Tablespoons chili-garlic sauce
  • 2 Tablespoons hoisin sauce
  • 1/3 cup shrimp stock, see note
  • 1 Tablespoon tomato paste
  • 1 Tablespoon mirin
  • 1/4 teaspoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1 clove garlic, minced
  • 2 Tablespoons chopped shallot
  • 2 Tablespoons chopped cilantro, plus more for garnish
  • 3 Tablespoons cooking oil
  • 1 clove garlic, sliced
  • 1 slice fresh ginger, about 1/8-inch thick
  • 1 pound raw shrimp, 21-25 shrimp per pound, shelled and deveined
Instructions:
  • Blend chili-garlic sauce, hoisin sauce, shrimp stock, tomato paste, mirin, sesame oil, 2 teaspoons minced fresh ginger, garlic, shallot, and cilantro in a blender until smooth. Chill until ready to use.
  • In a large skillet or wok over medium high heat, heat oil until shimmering. Add garlic and ginger slices, cooking until golden brown, around 2 minutes. Remove and discard garlic and ginger carefully to avoid burning.
  • Add shrimp to the fragrant seasoned oil and cook until just starting to turn pink and curl head to tail, approximately 2 minutes. Flip the shrimp and pour in the sauce. Stir and continue to cook until the shrimp are a vibrant pink color on the outside and the flesh is opaque, for about 2 to 3 minutes. Use an instant-read thermometer to ensure the center reaches 145 degrees F (63 degrees C).
  • Take the shrimp out of the skillet and set aside. Keep cooking and stirring the sauce until it thickens and reduces to about 3/4 cup.
  • Cover shrimp with a generous amount of the rich, thickened sauce and mix gently until evenly coated.

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