Spicy & Sweet Chili Shrimp Rice Bowl
Easy Homemade Chili Shrimp Recipe & Delicious Chili Shrimp Rice Bowl
This Chili Shrimp Rice Bowl, featuring plump shrimp coated in a vibrant, sweet, and spicy chili sauce, is a visually appealing and incredibly tasty one-dish meal. The homemade chili sauce is versatile, making it a valuable addition to your cooking repertoire for dishes like fried rice, stir-fried squid, or stir-fried fish cakes. Using frozen shrimp simplifies preparation, saving you time in the kitchen. You can use any type of shrimp, such as white leg shrimp, black tiger shrimp, pink shrimp, or cocktail shrimp, for delicious results. Serve it with a side salad for a complete and satisfying meal.
Chili Shrimp Ingredients- 400g frozen shrimp (thawed in cold water)
- 1/2 onion (finely chopped)
- 1 Tbsp minced garlic
- 1 Tbsp cooking oil
- 1 knob of butter (approx. 10g)
Making the Spicy & Sweet Chili Sauce- 3 Tbsp ketchup
- 2 Tbsp corn syrup (adjust sweetness to taste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust spiciness to taste)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar (adjust sourness to taste)
- 2 Tbsp water
- 3 Tbsp ketchup
- 2 Tbsp corn syrup (adjust sweetness to taste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust spiciness to taste)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar (adjust sourness to taste)
- 2 Tbsp water
Cooking Instructions
Step 1
First, thaw the shrimp by soaking them in cold water for about 10-15 minutes. Once thawed, pat the shrimp thoroughly dry with paper towels. This step is crucial to prevent oil splatter during cooking and to enhance the natural flavors of the shrimp.
Step 2
Peel the shells from the shrimp tails and devein them using a toothpick or skewer. Ensure the shrimp are completely dry after this step before proceeding.
Step 3
Peel and finely chop the onion. Aim for pieces about 5mm in size. If you prefer a bit more texture, you can chop them slightly coarser.
Step 4
In a small bowl, combine all the chili sauce ingredients: 3 Tbsp ketchup, 2 Tbsp corn syrup, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp vinegar, and 2 Tbsp water. Feel free to adjust the sweetness, sourness, and spiciness to your preference.
Step 5
Whisk the sauce ingredients together with a spoon or whisk until smooth and well combined. Ensuring the sauce is homogenous will prevent it from clumping during cooking and allow it to coat the shrimp beautifully.
Step 6
Heat 1 Tbsp of cooking oil in a preheated pan over medium-low heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and a fragrant aroma of garlic fills the air. Cooking the aromatics thoroughly deepens the overall flavor of the sauce.
Step 7
Once the aromatic ingredients are fragrant, add the prepared shrimp to the pan and stir-fry over medium heat. The shrimp will turn a vibrant pink color as they cook and should feel firm to the touch. If they still feel soft and mushy, continue cooking for another minute or two.
Step 8
When the shrimp are cooked through, pour the prepared chili sauce into the pan. Stir with a spatula to ensure the sauce evenly coats all the shrimp.
Step 9
Once the sauce begins to bubble, reduce the heat slightly. Add the knob of butter and stir until it’s completely melted and incorporated into the chili sauce. The butter adds a rich, creamy texture and a wonderful savory depth. Once the sauce coats the shrimp evenly, turn off the heat. Serve hot over rice for a delicious meal.
