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
Scale
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
