By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
276 cal · 30 min
Chili Garlic Hakka Shrimp
Recipe GLPRb34885a8ab4ccf
Tender shrimp coated in a crispy cornstarch crust, then tossed with aromatic ginger and a tangy chili-ketchup sauce infused with horseradish and honey. This Indo-Chinese style dish delivers bold, spicy-sweet flavors finished with fresh scallions and cilantro.
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Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
2 tablespoons cornstarch
3 tablespoons vegetable oil for cooking
1 tablespoon vegetable oil
1½ teaspoons freshly grated ginger
¼ cup ketchup
1 tablespoon sriracha
1 teaspoon horseradish sauce
1 tablespoon lemon juice
1 teaspoon honey
4 tablespoons chopped scallions
1 tablespoon chopped fresh cilantro
Directions
In a medium bowl, combine the shrimp with 1 tablespoon lemon juice and soy sauce. Add the cornstarch and toss until the shrimp are evenly coated.
Heat 3 tablespoons vegetable oil in a large skillet or wok over medium-high heat until the oil is very hot and shimmers.
Working in batches if needed, arrange the shrimp in a single layer in the hot oil. Cook undisturbed for 2-3 minutes until the undersides are golden and crispy, then flip each shrimp and cook for another 2-3 minutes on the second side until cooked through (the shrimp should reach an internal temperature of 145F). Transfer the cooked shrimp to a clean plate.
In a small bowl, whisk together the ketchup, sriracha, horseradish sauce, 1 tablespoon lemon juice, and honey to make the sauce.
Add the remaining 1 tablespoon vegetable oil to the same skillet over medium heat. Stir in the grated ginger and cook for about 1 minute until fragrant.
Pour the sauce mixture into the pan and stir well to combine with the ginger. Simmer for 1-2 minutes.
Return the cooked shrimp to the pan and toss gently until all the shrimp are evenly coated with the sauce.
Transfer to a serving plate and garnish generously with chopped scallions and cilantro. Serve immediately.
Comments
The shrimp sourcing is solid—Harris Teeter and Food Lion both stock Gulf shrimp regularly—but horseradish sauce will force a second stop at most Charlotte grocers, particularly if you need it fresh rather than bottled shelf-stable. The 30-minute time is honest for pan shrimp and sauce, though it does not account for shrimp cleaning or an extra five minutes if you're mincing ginger and scallions by hand rather than using pre-prepped versions. Cost per serving lands around $4–$5 driven by shrimp prices, which fluctuate but are usually reasonable. This reheats poorly; the shrimp toughens and the dish loses texture, so it's best eaten the same night.
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