Chinese Chili Garlic Shrimp

Chili Garlic Shrimp Ingredients

• Marinated shrimp
• Mixed sauce
• Minced ginger
• Cornstarch and flour (not shown in the photo, add directly to marinated shrimp before cooking)

How to Cook Chili Garlic Shrimp

1. Coat the marinated shrimp with cornstarch and flour
2. Pan fry the shrimp until crispy
3. Transfer the shrimp to a plate once cooked
4. Saute the ginger
5. Pour in the sauce and thicken it
6. Add back the shrimp

NOTE: Coat the shrimp with cornstarch and flour right before cooking to keep the coating extra crispy and crunchy.

TIP: Set your rice cooker to steam some white rice, which pairs perfectly with the shrimp as it soaks in that sensational sauce, and you’ll have a well-rounded, fully satisfying dinner on your table.

Crispy Shrimp without Deep Frying

You don’t need a wok for this. I prefer a medium-sized skillet. This shallow-fry technique gives you that crispy texture for these chili garlic shrimp while using much less oil. It’s a healthier version of the takeout delight, one that will surely brighten up your meal.

How to Serve Chili Garlic Shrimp

Top chili garlic shrimp over steamed rice for a quick one-bowl meal. You can also serve it as one of the main dishes for a multi-course dinner. Here are some other dishes that go well with chili garlic shrimp:

More Chinese Takeout Recipes

Need a more complete Chinese takeout experience at home? Make these simple dishes below to serve with the chili garlic shrimp:

Notes

1. If using frozen shrimp, thaw the shrimp thoroughly before using. To thaw shrimp faster, place the shrimp in a ziplock bag, squeeze out as much air as possible, and seal the bag airtight. Submerge the bagged shrimp in a large bowl of room temperature water. The shrimp will be thawed in 30 minutes or so.

Nutrition

Serving: 1serving, Calories: 201kcal, Carbohydrates: 9.1g, Protein: 6.3g, Fat: 15.8g, Saturated Fat: 2.7g, Cholesterol: 53mg, Sodium: 517mg, Potassium: 74mg, Fiber: 0.3g, Sugar: 4.8g, Calcium: 30mg

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.