Serves 6
28 min
Chili Shrimp
Recipe GLPR357c3338157498
Succulent large shrimp tossed with a vibrant blend of sweet chile sauce, ginger, garlic, and lemongrass, finished with fresh scallions and cilantro. This aromatic dish strikes a perfect balance between heat and sweet, with bright citrus notes that cut through the richness. Serve over steamed rice for an elegant yet approachable weeknight dinner.
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Ingredients
2 pounds large shrimp, peeled and deveined
3 tablespoons vegetable oil
2 medium jalapeños, seeded and minced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 stalk fresh lemongrass, tender white inner bulb only, minced
2 tablespoons ketchup
2 tablespoons Asian sweet chile sauce
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 tablespoon sugar
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro
Steamed rice for serving
Directions
In a small bowl, whisk together the ketchup, sweet chile sauce, soy sauce, lemon juice, dry sherry, and sugar until well combined. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced jalapeños, garlic, ginger, and lemongrass. Stir-fry for about 1 to 2 minutes until fragrant and the garlic begins to lighten in color.
Add the shrimp to the skillet and cook for 2 to 3 minutes, stirring occasionally. The shrimp will begin to turn pink and opaque on the outside.
Pour the prepared sauce over the shrimp and continue cooking, stirring frequently, for 2 to 3 minutes until the shrimp are cooked through and reach an internal temperature of 145°F. The sauce will thicken slightly and coat the shrimp evenly.
Remove the skillet from heat and stir in the sliced scallions and chopped cilantro.
Divide the steamed rice among serving bowls and top each portion with the chili shrimp and sauce. Serve immediately.
