CHINESE CHILI GARLIC SHRIMP
Spicy, garlicky, and sweet all at once, these crispy chili garlic shrimp will be your new favorite takeout dish at home in your own kitchen!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
- Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
- Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
- Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
- Once you're done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
- Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
- Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
- Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.
- Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 275 kcal, Carbohydrate 18.6 g, Protein 23.6 g, Fat 10.9 g, SaturatedFat 2.1 g, Cholesterol 212 mg, Sodium 768 mg, Fiber 0.4 g, Sugar 10 g
AMAZING SPICY GRILLED SHRIMP
Steps:
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 320 calories, Carbohydrate 4.1 g, Cholesterol 230.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 25.1 g, SaturatedFat 3.5 g, Sodium 827.3 mg, Sugar 1.4 g
SHRIMP AND RED BEAN CHILI RECIPE
A delectable seafood chili recipe with huge tiger prawns. This is my favorite shrimp chili, with loads of seasoning.
Provided by Mike Hultquist
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
- Add the garlic and cook another minute.
- Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
- Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more.
- Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
- Serve with rice if desired.
Nutrition Facts : Calories 241 kcal, Carbohydrate 20 g, Protein 28 g, Fat 6 g, Cholesterol 285 mg, Sodium 2413 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
SZECHWAN SHRIMP (CHILI SHRIMP)
I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.
Provided by Jessica K
Categories One Dish Meal
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
- Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
- Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
GARLIC CHILI SHRIMP
Asian style stir fried garlic chili shrimp or prawns is juicy, spicy and sweet. Often in Asian cuisine, shrimp or prawns are cooked as a whole that have head and shell on. Not only is it convenient to cook, but also it retains shrimp juicy and gives more flavor to the food.
Provided by Tracy O.
Categories Main Course Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Mince 5 cloves of garlic.
- Cut 3 sticks of green onion.
- Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
- Next, add the washed whole raw shrimp and stir fry a little bit.
- After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
- Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
- When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.
Nutrition Facts : ServingSize 14 g, Calories 98 kcal, Carbohydrate 3 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 811 mg, Fiber 1 g, Sugar 2 g
SZECHUAN SHRIMP RECIPE
Provided by Victor
Time 25m
Number Of Ingredients 23
Steps:
- Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
- Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
- Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
- In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
- Serve hot, as is or with a bowl of jasmine rice.
Nutrition Facts : ServingSize 1 g, Calories 297.3 kcal, Carbohydrate 21.5 g, Protein 26.8 g, Fat 13.3 g
SHRIMP WITH GARLIC AND CHILI PEPPER
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 7m
Yield 1 servings or 4 appetizer portions
Number Of Ingredients 7
Steps:
- Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
- If you want, you can add a tablespoonful or so of brandy before throwing in the wine.
SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH
Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.
Provided by Bill
Categories Fish and Seafood
Time 30m
Number Of Ingredients 21
Steps:
- Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
- With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
- Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
- Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
- Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
- Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!
Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
HOT CHILI SHRIMP
Make and share this Hot Chili Shrimp recipe from Food.com.
Provided by English_Rose
Categories Chinese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients for the sauce and leave on one side.
- Heat a wok or large frying pan, and add the vegetable oil. Toss in the chopped garlic, ginger and chilies, and stir fry for about 30 seconds, until the chilies have darkened.
- Add the shrimp and continue frying for about 3-4 minutes - until they turn pink.
- Stir in the sauce, bring to a simmer and pour in the boiling water.
- Sharpen with the lime juice and add the scallions and chopped cilantro.
- Serve straight away with boiled rice.
Nutrition Facts : Calories 355.2, Fat 15.6, SaturatedFat 2, Cholesterol 178.6, Sodium 2238.1, Carbohydrate 32.3, Fiber 2.1, Sugar 19.4, Protein 24.2
HOT AND SPICY SHRIMP
More like a Louisiana-Style "barbecued" shrimp rather than an Asian stir fry. Serve with some garlic bread and a salad.
Provided by SharleneW
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 12-inch fry pan, melt butter over medium-high heat.
- Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
- Stir in tomatoes, chili paste, mushrooms, and wine.
- Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
- Reduce heat to medium-high.
- Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
- Stir in broth, parsley, and green onion.
- Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.
Nutrition Facts : Calories 324.3, Fat 13.6, SaturatedFat 7.8, Cholesterol 251.4, Sodium 541.3, Carbohydrate 12.5, Fiber 2.6, Sugar 6.1, Protein 28.4
RED CHILI SHRIMP
Based on the Malay dish called Sambal Udang. Really spicy but not TOO hot and yummy with white rice or coconut rice and thickly sliced cucumbers to cool your tongue. It doesn't look impressive but given the ease of the recipe and the small number of ingredients, I think you will find it surprisingly flavourful.
Provided by danadooley
Categories Malaysian
Time 32m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
- Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
- Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
- Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.
Nutrition Facts : Calories 209.9, Fat 2.8, SaturatedFat 0.5, Cholesterol 190, Sodium 782.2, Carbohydrate 18.5, Fiber 2.1, Sugar 7.7, Protein 28.7
SPICY SHRIMP WITH HOT CHILI PEPPERS
Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
- Meanwhile, blend together all sauce ingredients.
- Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
- In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
- Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
- Wipe out the pan with a paper towel.
- Heat the remaining oil in the same pan.
- Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
- Add in the green onions and bell pepper; stir-fry 1 minute.
- Add in the sauce mixture; cook, stirring until sauce boils and thickens.
- Stir in the shrimp and sesame oil.
- Serve immediately.
CHILI SHRIMP
This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.-Beth Schaefer, Sherwood, Ohio
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchange
BAKED THAI CHILI-GARLIC SHRIMP
Steps:
- Gather the ingredients.
- Remove shells from shrimp, except for tails. Butterfly shrimp by cutting down the length of the back (shallow cuts).
- Place all other ingredients in a mini-chopper or food processor and process well to form a chili-garlic sauce.
- Pour the sauce over the shrimp in a medium bowl, and gently stir/toss to mix. Allow it to marinate for 5 minutes while your oven heats up. Turn oven to broil setting.
- Lay shrimp on their sides on a baking sheet. Place sheet on the second or top-most rung of your oven under the broiler and cook 3 to 4 minutes, or until shrimp are sizzling and steaming, then turn shrimp to cook the other side. If you have any left-over marinade, spoon it over the shrimp. Broil another 3 to 4 minutes, or until shrimp are plump and opaque.
- Garnish with wedges of lime and a sprinkling of fresh coriander/cilantro.
Nutrition Facts : Calories 189 kcal, Carbohydrate 15 g, Cholesterol 72 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 1348 mg, Sugar 7 g, Fat 12 g, ServingSize serves 2 to 3, UnsaturatedFat 0 g
GAMBAS AL PIL-PIL (SIZZLING HOT CHILI SHRIMP)
Steps:
- Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry. Heat oil in medium skillet over high heat. Add garlic, and dried pepper and stir. When garlic browns, discard it and the dried chili. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley.
HOT PEPPER AND GARLIC SHRIMP
Categories Garlic Shellfish Appetizer Side Sauté Low/No Sugar Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 7
Steps:
- Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
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CHILI GARLIC SHRIMP - JO COOKS
From jocooks.com
4.6/5 (31)Calories 242 per servingCategory Appetizer
- Add the shrimp to the skillet and and arrange. Season it with salt and pepper. Cook for 2 to 3 minutes until the shrimp turns pink, golden and crispy, then flip over and sear for another 2 minutes. Season this side with salt and pepper as well.
- Add the garlic, chilis, parsley and stir everything together. Cook for 30 seconds or until the garlic is aromatic.
SWEET CHILI SHRIMP (GRILL OR STOVETOP) - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 28Estimated Reading Time 4 minsServings 4Total Time 13 mins
- In a medium bowl, whisk together all of the Asian Sweet Chili Marinade Ingredients. Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze). Marinate 30-60 minutes.
- STOVETOP DIRECTIONS: Discard Marinade and pat shrimp dry. Melt butter in a large skillet over medium high heat. Add shrimp and cook just until opaque, about 3 minutes. Remove shrimp to a plate.
- Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened. Add shrimp and toss to combine.
- Season with salt and pepper to taste. Stir in sriracha for more heat if desired. Garnish with sesame seeds and cilantro (optional).
ASIAN CHILLI GARLIC PRAWNS (SHRIMP) - RECIPETIN EATS
From recipetineats.com
4.9/5 (97)Category DinnerCuisine Asian, ThaiCalories 410 per serving
- Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
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5/5 (2)Total Time 40 minsCategory DinnerCalories 353 per serving
- Chop all your ingredients. Add the garlic, ginger, and spring onion whites to a small bowl. Add the fresh red chilies and spring onion greens into two separate small bowls. (Discarding the chili seeds is optional and depends on your personal heat preference.)
- Mix together the corn starch, low sodium light soy sauce, shao xing rice wine, a dash of sesame oil in a large bowl. Add the shrimp and mix to coat them in the marinade. Set aside to marinate while you prepare the other ingredients.
- In a medium bowl, add the corn starch, low sodium light soy sauce, shao xing rice wine, and Thai Sweet Chili Sauce. Mix thoroughly and set aside.
- Thai Dried Red Chilies: Cut the chilies in halves or thirds depending on their size. Cut the longer ones into three pieces and the shorter into two.
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4.5/5 (58)Total Time 15 minsCategory Asian RecipesCalories 206 per serving
- Heat up a skillet and add 1 tablespoon oil. Pan-sear the shrimp on both sides until slightly brown. Remove from the skillet.
- Clean the skillet (optional step) and reheat with the remaining 1 tablespoon oil. Saute the garlic until aromatic or until slightly browned. Add the shrimp and follow by the sauce. Stir to combine well. Garnish with the cilantro or parsley leaves, serve immediately.
CHILI SHRIMP RECIPE - RAJAT PARR | FOOD & WINE
From foodandwine.com
Servings 4Total Time 40 minsCategory Shrimp
- Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
- In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
- Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.
HUNAN SHRIMP {HOT AND SPICY CHINESE ... - BAKE IT WITH LOVE
From bakeitwithlove.com
4.8/5 (5)Total Time 20 minsCategory Appetizer, Dinner Recipes, Main Dish, SeafoodCalories 167 per serving
- If you are using fresh shrimp, clean them so that they are peeled and deveined. The tail can be removed for ease of enjoying them as a meal, or left on if you would like to make these (using jumbo shrimp potentially for an appetizer).
- In a medium mixing bowl combine the marinade ingredients (water, cornstarch, oyster sauce and salt) then transfer the shrimp into the marinade. Turn to coat thoroughly, cover with plastic cling film wrap and refrigerate for at least 10 minutes to marinate.
- In a small bowl, combine the sauce ingredients (Shaoxing wine, soy sauce, hot chili oil, chili paste and sugar). Set aside.
- Heat your wok, large skillet or non-stick frying pan with the peanut oil over high heat. Once the oil shimmers and is just beginning to lightly smoke, roll the oil around the wok edges to coat.
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