Garlic Shrimp With Chili Crisp Recipe
If you’re ready to wake up your taste buds with something bold, vibrant, and just a little bit addictive, you have to try Garlic Shrimp With Chili Crisp. This dish brings together plump, juicy shrimp with a magical sauce that’s creamy, spicy, and packed with umami. Every bite bursts with the sizzle of fresh garlic, the crunch and fire of chili crisp, and rich notes from tangy mayonnaise. It’s lightning-fast to make, yet so full of layered flavor it tastes like you’ve snuck off to your favorite Chinese restaurant, all in under 30 minutes. Whether tossed over a bowl of steaming rice or served as the star at your next gathering, Garlic Shrimp With Chili Crisp is a weeknight hero that delivers maximum impact with minimum fuss.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays an important role in balancing spice, savoriness, and irresistible texture. Don’t skip anything — the combination is what makes Garlic Shrimp With Chili Crisp so unforgettable!
- Shrimp (1 pound, large, peeled and deveined): Opt for large shrimp as they keep their succulence and pick up the sauce beautifully.
- Baking soda (½ teaspoon): This is the secret to keeping the shrimp plump and tender — it’s a classic velveting trick.
- Salt (1 teaspoon): Beyond seasoning, salt draws out excess moisture and preps the shrimp for maximum flavor absorption.
- Vegetable oil (2 tablespoons): The neutral oil lets the vibrant garlic and chili crisp shine through without competing flavors.
- Garlic (5 cloves, finely chopped): The heart of this dish, garlic sets the stage for everything else to follow.
- Fresh ginger (1 tablespoon, finely chopped): Adds a gentle zing and a hint of citrus warmth to round out the spices.
- Shallot (1 large, finely chopped): Shallots melt into the sauce, bringing a delicate sweetness and helping balance the heat.
- Green onions (6 stalks, roughly chopped): For color, crunch, and a peppery bite, green onions top things off perfectly.
- Chili crisp (1 tablespoon): This spicy, crunchy condiment is the star – don’t be shy, it’s what drives the flavor home.
- Mayonnaise (2 tablespoons): Mayo gives body and creaminess to the sauce, making every bite clingy and luscious.
- Soy sauce (2 tablespoons): Only a little is needed to introduce deep umami and savory backbone to the dish.
- Sriracha sauce (1 teaspoon): Just a squeeze for color and a clean, sharp heat that merges perfectly with chili crisp.
How to Make Garlic Shrimp With Chili Crisp
Step 1: Prep and Velvet the Shrimp
Place your peeled and deveined shrimp in a bowl and sprinkle with baking soda and salt. Give them a gentle toss — this brining step (just 15 minutes) ensures every shrimp stays juicy and extra springy after cooking. Once time is up, rinse the shrimp well under cold water and pat dry thoroughly. This quick technique is how restaurants get shrimp that’s never rubbery or bland!
Step 2: Mix the Chili Crisp Sauce
In a small mixing bowl, combine the chili crisp, mayonnaise, soy sauce, and sriracha. Stir until smooth and glossy. This simple fusion of creamy, spicy, nutty, and savory notes is what sets Garlic Shrimp With Chili Crisp apart — you’ll want to lick the spoon.
Step 3: Cook the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped garlic, ginger, and shallot. Stir-fry for about a minute, just until fragrant and softening. The aroma will let you know you’re on the right track, tempting everyone nearby into the kitchen.
Step 4: Sear the Shrimp
Add your brined and dried shrimp to the skillet, along with the green onions. Let everything cook, stirring occasionally, for 4 to 5 minutes. The shrimp should become opaque and lightly golden at the edges while the green onions wilt and char slightly for loads of flavor.
Step 5: Sauce and Finish
Pour the chili crisp sauce into the pan and toss vigorously to coat every shrimp. Cook for another minute until the sauce bubbles and clings to all the nooks and crannies. Serve your Garlic Shrimp With Chili Crisp immediately, while it’s hot and glossy, so nothing goes to waste.
How to Serve Garlic Shrimp With Chili Crisp
Garnishes
A shower of extra sliced green onions or cilantro, a drizzle of chili crisp for extra punch, and perhaps a few toasted sesame seeds all make this dish look as vibrant as it tastes. A wedge of lime on the side adds a zippy counterpoint.
Side Dishes
Garlic Shrimp With Chili Crisp is stunning over plain jasmine rice or spooned atop steamed greens like bok choy or gai lan. You could also pair it with lightly dressed noodles for a more filling meal, or tuck it into lettuce wraps for a fresh, crunchy twist.
Creative Ways to Present
Pile your shrimp onto a sizzling platter for dramatic flair, or serve in small bowls as a starter at your next dinner party. For fun, nestle the shrimp into bao buns with pickled veggies—a guaranteed crowd-pleaser that lets everyone build their perfect bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Shrimp With Chili Crisp in an airtight container in the refrigerator for up to 2 days. The flavors deepen as they meld, making this dish almost more irresistible the next day—just be sure not to wait too long, as shrimp is best enjoyed fresh.
Freezing
While it’s possible to freeze the cooked shrimp, I don’t recommend it for optimal texture—the sauce and velvety shrimp are at their best when freshly made. If you must freeze, do so in a tightly sealed container and thaw gently in the fridge before reheating.
Reheating
To reheat Garlic Shrimp With Chili Crisp, use gentle heat. Pop the shrimp and sauce into a skillet over low heat, stirring occasionally until warmed through. Avoid microwaving for too long, as it can overcook the shrimp and dull the bright flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure the shrimp are completely thawed and patted dry before starting. This helps them get that lovely sear and prevents the sauce from becoming watery.
What if I don’t have chili crisp?
You can make a quick substitute by combining chili oil with a sprinkle of fried garlic or shallots. However, true chili crisp brings crunchy bits and complex flavor, so grab a jar if you can—it makes a huge difference in Garlic Shrimp With Chili Crisp.
Is this recipe very spicy?
The heat is noticeable but not overwhelming. You can always adjust the amount of chili crisp and sriracha to your taste, making it milder or extra fiery. The mayo balances things with creaminess, so it stays family friendly for most spice levels.
Can I make this dish dairy-free?
Yes! Just swap in your favorite vegan mayonnaise for a dairy-free version. Everything else in the recipe is naturally dairy-free, so everyone can enjoy Garlic Shrimp With Chili Crisp.
What’s the best way to scale this up for a party?
Double or even triple the recipe to feed a crowd, but cook the shrimp in batches to keep them from steaming instead of searing. Toss everything together with the sauce at the end so every piece is perfectly coated.
Final Thoughts
If you’re ready to shake up your dinner routine, Garlic Shrimp With Chili Crisp is the dish to try. It’s easy, wildly flavorful, and sure to put some serious excitement on the table—so round up your ingredients and treat yourself to a new favorite tonight!
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Garlic Shrimp With Chili Crisp Recipe
- Total Time: 26 minutes
- Yield: 4 people 1x
- Diet: Non-Vegetarian
Description
A flavorful and spicy dish, this Garlic Shrimp with Chili Crisp recipe combines succulent shrimp with a spicy chili sauce, creating a perfect balance of flavors. The shrimp are velvety and juicy, coated in a rich, pungent sauce that is sure to tantalize your taste buds.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Sauce:
- 2 tablespoons vegetable oil
- 5 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1 large shallot, finely chopped
- 6 stalks green onions, roughly chopped
- 1 tablespoon chili crisp
- 2 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1 teaspoon sriracha sauce
Instructions
- Prepare Shrimp: Coat the shrimp in baking soda and salt, mix well, and brine for 15 minutes. Rinse thoroughly and pat dry.
- Make Sauce: In a bowl, whisk together chili crisp, mayonnaise, soy sauce, and sriracha to create the sauce.
- Cook: Heat oil in a pan over medium-high heat. Add garlic, ginger, and shallot, stir-frying about 1 minute until aromatic. Add shrimp and green onions, cooking for 4–5 minutes until shrimp are opaque and cooked through.
- Combine: Pour in the sauce and toss to coat evenly. Serve immediately.
Notes
- Velveting the shrimp with baking soda helps retain juiciness and texture.
- Mayo adds a creamy contrast to the spicy, pungent sauce.
- Store leftover shrimp in the refrigerator for up to 2 days and reheat gently to avoid toughness.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main
- Method: Stir frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1.7 g
- Sodium: 1233.8 mg
- Fat: 11.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4.4 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 188.9 mg
