Looking for a flavorful and easy-to-make shrimp dish that packs a spicy punch? Look no further than this delicious recipe for chili garlic shrimp! This dish will surely become a new favorite with a crispy coating and a savory sauce featuring chili garlic, oyster sauce, and soy sauce. So, whether you're looking for a quick weeknight meal or a dish to impress guests, this recipe will satisfy your cravings for bold and spicy flavors. So, let's get cooking and dive into the delicious world of Chinese chili garlic shrimp!
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What is Chili Garlic Shrimp?
Chili Garlic Shrimp is a savory and spicy Chinese dish with crispy fried shrimp coated in a flavorful sauce made with chili garlic, oyster sauce, and soy sauce. The shrimp are seasoned with garlic, pepper, and Shaoxing wine, then coated in cornstarch and flour before being fried to golden perfection. The sauce is then made by cooking garlic, ginger, and dried chili in oil and adding the prepared sauce until it thickens.
The fried shrimp are then tossed in the sauce until they are fully coated and glazed, and the dish is finished with a sprinkle of green onions. Chili Garlic Shrimp is a popular dish in Chinese cuisine and is loved for its bold and spicy flavors.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Raw shrimp, peeled & deveined: This is the main ingredient in the dish. The shrimp are peeled and deveined, making it easier to eat and cook. Shrimp is a good source of protein and is low in fat, making it a healthy option. The shrimp is seasoned with pepper, garlic, and Shaoxing wine before being coated in a mixture of cornstarch and flour and fried until golden brown.
- Shaoxing wine: Shaoxing wine is a type of Chinese rice wine that adds flavor to the dish. It has a slightly sweet and nutty taste and is commonly used in Chinese cuisine. The wine is added to the shrimp mixture to help tenderize the shrimp and add depth of flavor.
- Ground cayenne or ground black pepper: Ground cayenne and black pepper add heat and flavor to the dish. Cayenne pepper is hotter and spicier than black pepper, so use it sparingly if you want a milder dish. Black pepper has a more subtle flavor and can be used more liberally.
- Granulated garlic powder: Garlic powder adds a savory flavor to the dish without chopping fresh garlic. It is a convenient and easy-to-use ingredient often used in Asian cooking. The garlic powder is mixed with the pepper and Shaoxing wine to create a marinade for the shrimp.
- Cornstarch: Cornstarch is a fine white powder made from corn commonly used as a thickening agent in Chinese cuisine. This recipe mixes it with all-purpose flour to create a coating for the shrimp. When fried, the cornstarch and flour mixture helps create a crispy exterior on the shrimp.
- All-purpose flour: All-purpose flour is versatile in many different recipes. In this recipe, it is used together with cornstarch to create a coating for the shrimp. The flour helps to bind the cornstarch to the shrimp, creating a crispy and flavorful crust when fried.
- Chili garlic sauce (homemade or store-bought): Chili garlic sauce is a spicy and tangy condiment made from chili peppers, garlic, vinegar, and salt. It is commonly used in Chinese and Vietnamese cuisine to add flavor and heat to dishes. In this recipe, it is used as the base for the sauce, giving the dish a spicy kick.
- Light brown sugar: Light brown sugar is a type of sugar commonly used in baking and cooking. It has a slightly molasses-like flavor and is less refined than white sugar. In this recipe, it is used to balance the spiciness of the chili garlic sauce and add a touch of sweetness to the dish.
- Oyster sauce: The oyster sauce is a thick, dark sauce made from oysters, soy sauce, sugar, and salt. It is commonly used in Chinese cooking to add depth of flavor to dishes. In this recipe, it is used to add umami flavor to the sauce and complement the sweetness of the brown sugar.
- Low-sodium soy sauce: Soy sauce is a salty and savory condiment from soybeans, wheat, salt, and water. It is a staple ingredient in Asian cooking and adds flavor to dishes. Low-sodium soy sauce is used in this recipe to reduce the amount of salt in the dish.
- Mushroom-flavored dark soy sauce, dark soy sauce, or low-sodium soy sauce: Mushroom-flavored dark soy sauce is commonly used in Chinese cooking. It has a rich, dark color and a deep umami flavor. Dark soy sauce can be used as a substitute if mushroom-flavored soy sauce is unavailable. Low-sodium soy sauce can also be used in this recipe to reduce the amount of salt.
- Red pepper flakes: Red pepper flakes are dried and crushed chili peppers commonly used as a spice in cooking. They add heat and a slightly smoky flavor to dishes. In this recipe, they are used to enhance the dish's spiciness and add a subtle smoky flavor to the sauce.
- Extra virgin olive oil or canola oil, divided: Extra virgin olive oil is made from pressing olives. It has a fruity flavor and is commonly used in Mediterranean cuisine. On the other hand, Canola oil is a neutral-tasting oil made from rapeseed that is often used in Asian cooking. In this recipe, either oil can be used to fry the shrimp or cook the sauce.
- Ginger: Ginger is a root with a pungent and spicy flavor commonly used in Asian cooking. It adds a fresh and zesty flavor to dishes and is often used as a natural remedy for various health issues. The ginger is finely grated or minced in this recipe and used to add flavor and aroma.
- Garlic Cloves: Garlic is a bulbous plant in the onion family with a pungent and savory flavor. It is used in many different cuisines worldwide and is a staple ingredient in Asian cooking. The garlic is finely minced in this recipe and used to add flavor and aroma.
- Green Onion: Green onions, also known as scallions, have a mild and slightly sweet flavor. They are commonly used in Asian cooking and are often used as a garnish. In this recipe, they are chopped and added to the dish at the end to add a fresh and slightly sweet flavor.
- Red chili: Dried red chili peppers are a type of chili pepper that has been dried and is commonly used as a spice in cooking. They add heat and a slightly smoky flavor to dishes. In this recipe, they are used to enhance the dish's spiciness and add a subtle smoky flavor to the sauce.
Tools you'll need
How to Make Chili Garlic Shrimp
Note: The full instructions are provided in the recipe card below.Substitutions
- Shrimp: If you don't have or prefer not to use it, you can substitute it with diced chicken, sliced beef, or tofu.
- Shaoxing wine: If you don't have Shaoxing wine or prefer not to use it, you can substitute it with dry sherry or rice wine.
- Cornstarch: Cornstarch can be substituted with potato starch or arrowroot starch.
- All-purpose flour: All-purpose flour can be substituted with rice flour or corn flour for a gluten-free option.
- Chili garlic sauce: If you don't have chili garlic sauce, you can make your own by blending red chili flakes, garlic, vinegar, and salt. Alternatively, you can use hot sauce or Sriracha sauce as a substitute.
- Oyster sauce: If you don't have oyster sauce or prefer not to use it, you can substitute it with hoisin sauce or soy sauce.
- Low-sodium soy sauce: Regular soy sauce can be used as a substitute for low-sodium soy sauce, but be mindful of the salt content.
- Mushroom-flavored dark soy sauce: Dark soy sauce can be used as a substitute for mushroom-flavored dark soy sauce.
- Extra virgin olive oil or canola oil: Vegetable oil, peanut oil, or sesame oil can be used as a substitute for extra virgin olive oil or canola oil.
- Green onions: If you don't have green onions, substitute them with finely chopped shallots or red onions.
Variations
- Vegetable stir-fry: Add sliced bell peppers, onions, and broccoli for a more colorful and nutritious dish.
- Honey garlic shrimp: Substitute the chili garlic sauce with honey and add minced garlic to the sauce for a sweeter and milder version.
- Spicy sesame shrimp: Add sesame oil and seeds to the sauce for a nutty and aromatic flavor.
- Lemon pepper shrimp: Substitute the chili garlic sauce with lemon juice and add lemon zest and black pepper to the shrimp mixture for a tangy version.
- Coconut shrimp: Substitute the cornstarch and all-purpose flour mixture with coconut flour and shredded coconut for a crispy and tropical twist.
- Shrimp and noodle soup: Use the same ingredients and sauce, but add chicken or vegetable broth, rice noodles, and bok choy for a comforting and warming soup.
- Shrimp tacos: Serve the chili garlic shrimp with corn tortillas, shredded cabbage, and lime wedges for a fun and flavorful taco night.
How to Serve
Chili Garlic Shrimp can be served in various ways depending on your preference. The most popular method is to serve it with steamed white rice, allowing the rice to soak up the delicious sauce. Alternatively, toss the shrimp with cooked noodles for a more filling meal. It can also be served as an appetizer with toothpicks for easy snacking. Doing it with a side salad of mixed greens, cucumber, and cherry tomatoes is an excellent option for a fresh and healthy meal. Another low-carb option is to serve it in lettuce cups.
You can serve the Chili Garlic Shrimp with stir-fried vegetables like broccoli, bell peppers, and onions for a complete meal. Finally, it can be done on a platter with toothpicks as a crowd-pleasing party food that's easy to eat and share.
How to Store & Re-Heat
To store: Chili Garlic Shrimp, transfer any leftover shrimp to an airtight container and store it in the refrigerator for up to 3 days. You can use a microwave or a non-stick pan to reheat the shrimp. To reheat in the microwave, place the shrimp in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes or until heated through.
To reheat: In a non-stick pan, add a splash of water or broth, the shrimp and sauce, and frequently stir until heated and the sauce is bubbly. Be careful not to overcook the shrimp, which can become tough and rubbery. Remember that reheating seafood can result in a loss of flavor and texture, so it's best to reheat what you plan to eat and avoid reheating multiple times.
Make-Ahead
Chili Garlic Shrimp can be partially made ahead of time to simplify meal prep and save time. You can peel and devein the shrimp ahead of time and store it in an airtight container in the refrigerator. The sauce can be prepared up to 1 day ahead of time and stored in an airtight container in the refrigerator. The cornstarch and flour coating can also be prepared and stored in a cool, dry place until you cook the shrimp.
Additionally, you can prepare the ginger, garlic, green onions, and dried red chili ahead of time and store them in an airtight container in the refrigerator until you're ready to cook. By partially preparing the ingredients, you can save time and make the cooking smoother. When you're ready to cook, fry the shrimp in batches, make the stir-fry, and then add the sauce and shrimp to the pan to finish cooking.
How to Freeze
To freeze Chili Garlic Shrimp, allow the shrimp to cool completely before transferring them to a freezer-safe container or a heavy-duty freezer bag. Label the container or bag with the dish's name and the date it was frozen, and remove as much air as possible from the container or bag before sealing it. Place the container or bag in the freezer and freeze for up to 2 months. Thaw the shrimp and sauce in the refrigerator overnight when ready to eat.
Tips for Making The Best Chili Garlic Shrimp
- Use fresh and Good-quality shrimp: Choose fresh and high-quality shrimp for the best flavor and texture. If possible, buy fresh shrimp that has been peeled and deveined.
- Don't overcrowd the pan: Fry the shrimp in batches to avoid overcrowding, which can cause the shrimp to steam instead of fry and result in a soggy coating.
- Use a non-stick pan: Use a non-stick pan for frying the shrimp to prevent it from sticking to the pan and to make clean-up easier.
- Adjust the spice level: Adjust the spice level to your liking by adding more or less chili garlic sauce or red pepper flakes. Taste the sauce as you cook to ensure it has the right heat.
- Use fresh ginger and garlic: Use fresh ginger and garlic for maximum flavor. Finely grate or mince the ginger and garlic to ensure they are evenly distributed in the dish.
- Use low-sodium soy sauce: Use low-sodium soy sauce to control the salt level in the dish. Regular soy sauce can be too salty and overpower the other flavors.
- Garnish with green onions: Garnish the dish with chopped green onions for added flavor and color.
FAQ
Can I use frozen shrimp for this recipe?
You can use frozen shrimp for this recipe, but it's important to thaw them thoroughly before cooking. Thaw the shrimp in the refrigerator overnight and pat them dry with paper towels before cooking.
Can I use other types of seafood?
For this recipe, you can use other types of seafood, like scallops or squid. Adjust the cooking time accordingly, as different seafood will require different cooking times.
Can I make this dish ahead of time?
You can partially prepare the ingredients ahead of time, as mentioned earlier, but it's best to cook the shrimp fresh for the best texture and flavor.
Can I use other types of oil for frying?
You can use different oil types for frying, like vegetable or peanut oil. However, extra virgin olive or canola oil is good for its neutral flavor and high smoke point.
Is this dish spicy?
This dish can be spicy depending on the chili garlic sauce and red pepper flakes used. Adjust the spice level to your liking.
Can I omit the Shaoxing wine?
You can omit the Shaoxing wine or substitute it with dry sherry or rice wine vinegar.
Notes:
If using frozen shrimp, thaw the shrimp thoroughly before using it.
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Recipe
Chili Garlic Shrimp
Ingredients
- 500 g raw shrimp , peeled & deveined
- 1 tablespoon Shaoxing wine
- ¼ teaspoon ground cayenne pepper or ground black pepper
- ¼ teaspoon granulated garlic powder
For the coating:
- 1-½ tablespoons cornstarch
- 1-½ tablespoon all-purpose flour
For the Sauce:
- ½ cup chili garlic sauce (homemade or store-bought)
- 2 tablespoons light brown sugar
- 1 tablespoon Oyster sauce
- 1 teaspoon low sodium soy sauce
- 1 teaspoon mushroom-flavored dark soy sauce , dark soy sauce, or low sodium soy sauce
- 1 teaspoon red pepper flakes
For the Stir Fry:
- 5 tablespoons extra virgin olive oil or canola oil , divided
- 2 tablespoon ginger , finely grated or minced
- 2 garlic cloves , finely minced
- 3 green onions , chopped
- 3 dried red chili
Instructions
- In a medium bowl, combine the shrimp, pepper, garlic, and Shaoxing wine; Set aside. In a small bowl, combine all the sauce ingredients; set aside. In another small bowl, mix to combine the flour and cornstarch.
- Heat 3 Tablespoons oil in a large non-stick skillet over medium-high heat. Dredge the raw shrimp in the cornstarch mixture; shake off excess flour. Fry in batches, undisturbed, until golden and crispy, about 2 to 3 minutes.
- Flip and continue cooking, about 2 to 3 minutes, until golden and crispy. Using a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain. Once done cooking the shrimp, wipe off the pan with paper towels to remove any residue. Add 2 tablespoons of oil to the pan and heat over medium heat.
- Add the dried chili, garlic, and ginger, and cook until fragrant, about 30 seconds. Pour in the prepared sauce and cook until the sauce thickens, about 1 minute. Return the shrimp to the pan and stir-fry until the sauce glazes the shrimp, about 1 minute more. Remove pan from the heat, and stir in chopped green onion, if desired. Taste and adjust the seasoning if necessary. Transfer the shrimp with chili garlic sauce to a serving bowl and serve the Chinese Chili Garlic Shrimp with a side of white rice.
Notes
- To store: Chili Garlic Shrimp, transfer any leftover shrimp to an airtight container and store it in the refrigerator for up to 3 days. You can use a microwave or a non-stick pan to reheat the shrimp. To reheat in the microwave, place the shrimp in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes or until heated through.
- To reheat: In a non-stick pan, add a splash of water or broth, the shrimp and sauce, and frequently stir until heated and the sauce is bubbly. Be careful not to overcook the shrimp, which can become tough and rubbery. Remember that reheating seafood can result in a loss of flavor and texture, so it's best to reheat what you plan to eat and avoid reheating multiple times.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.