
How To Make Thai-Style Ginger and Sweet Red Chili Shrimp
Juicy and plump shrimp, tossed in a rich ginger, jalapeno, and sweet red chili sauce, makes up this lusciously filling chili shrimp dish!
Serves:
Ingredients
- 2lbsextra large shrimp,peeled and deveined, thawed if frozen
- 2tbspdry sherry
- ¼tspsalt
- ¼cuppeanut oil,divided
- 1½tbspfresh ginger,finely grated
- 3garlic cloves,minced
- 2tbspThai sweet red chili sauce
- 1tbspjalapeño pepper,finely chopped, seeded
- ½cupwater
- 1tspsoy sauce
- 4scallions,green parts only, thinly sliced
- 2tbspred bell pepper,finely chopped
- ¼tspAsian sesame oil,(toasted)
Instructions
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Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
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Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry.
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Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry for 1 to 2 minutes, until just pink but not cooked through.
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Transfer the partially cooked shrimp to a plate, then add the remaining 2 tablespoons of peanut oil to the pan and heat until sizzling. Then, add the remaining shrimp and stir-fry like the first batch.
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When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook for 1 to 2 minutes more, until the shrimp are cooked through. Do not overcook.
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Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat, stir in the sesame oil, and then pour over the shrimp.
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Serve with jasmine rice, and enjoy!
Nutrition
- Calories:Â 204.89kcal
- Fat:Â 10.79g
- Saturated Fat:Â 1.95g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 4.51g
- Polyunsaturated Fat:Â 3.43g
- Carbohydrates:Â 3.82g
- Fiber:Â 0.43g
- Sugar:Â 0.56g
- Protein:Â 21.03g
- Cholesterol:Â 190.51mg
- Sodium:Â 1031.95mg
- Calcium:Â 93.78mg
- Potassium:Â 234.69mg
- Iron:Â 0.57mg
- Vitamin A: 92.40µg
- Vitamin C:Â 11.01mg
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