Chef Baek Jong-won’s Super Simple Chili Shrimp Recipe
Use Your Frozen Shrimp! Deliciously Sweet and Spicy Baek Jong-won’s Chili Shrimp
I had some leftover thawed frozen shrimp from making cream shrimp, so I decided to utilize chili sauce to make chili shrimp. I considered making fried rice, but then I saw a video from ‘Baekban Baekseonseung’ where Chef Baek Jong-won made chili shrimp very simply. Transform your leftover shrimp into a stunning main dish with this recipe. The sweet and spicy sauce is incredibly appetizing, making it perfect as a side dish for rice or a delightful snack with drinks.
Main Ingredients- 12 cooked shrimp (thawed)
Cooking Instructions
Step 1
First, prepare your frozen cooked shrimp. Place the shrimp in cold water to thaw them until they are tender. Once thawed, drain them thoroughly in a colander, ensuring all excess water is removed. It’s crucial to get rid of as much moisture as possible to prevent oil splattering while cooking.
Step 2
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant. Once the garlic aroma fills the air, increase the heat to high and add the thawed and drained shrimp. Stir-fry quickly until the shrimp turn pink. Briefly reduce the heat once the shrimp are cooked.
Step 3
When the shrimp are cooked, add all the prepared chili sauce ingredients (2 Tbsp ketchup, 1 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp vinegar) to the pan. Toss everything together with the shrimp, ensuring the sauce evenly coats each piece. The key here is to stir-fry quickly so the sauce emulsifies well with the shrimp.
Step 4
Once the sauce has thickened and coats the shrimp with a glossy sheen, add the final tablespoon of butter. Stir vigorously over high heat until the butter is completely melted. The butter will add richness and make the dish even more appealing. Turn off the heat once the butter is incorporated and enjoy your delicious chili shrimp!
