Home-Style Chili Shrimp (No Frying)
Spicy and Sweet Chili Shrimp That Rivals Restaurant Versions! Enjoy the Flavor Without the Fuss of Frying.
Craving delicious shrimp? Let’s make chili shrimp at home with a delightful sauce that’s both spicy and sweet. This recipe skips the deep-frying for a lighter yet incredibly flavorful dish. The shrimp remain succulent and tender, coated in a vibrant sauce that pairs perfectly with rice or makes for an impressive appetizer.
Main Ingredients- 12 medium shrimp, peeled and deveined
- 1 Korean green chili pepper (cheongyang pepper), seeds removed and thinly sliced
- 50g bell pepper, diced into 1-2cm pieces
- 50g onion, diced into 1-2cm pieces
- 3 tablespoons cooking oil
- 1 tablespoon minced garlic (approx. 20g)
- 1/2 stalk green onion, finely chopped (approx. 20g)
Shrimp Marinade- 1 tablespoon mirin (or rice wine)
- 2 pinches of salt
Chili Sauce- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 tablespoons mirin (or rice wine)
- 2 tablespoons soy sauce
- 1/2 tablespoon oyster sauce
- 2 tablespoons ketchup
- Pinch of black pepper
- 1 tablespoon corn syrup (or rice syrup)
- 1 tablespoon mirin (or rice wine)
- 2 pinches of salt
Chili Sauce- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 tablespoons mirin (or rice wine)
- 2 tablespoons soy sauce
- 1/2 tablespoon oyster sauce
- 2 tablespoons ketchup
- Pinch of black pepper
- 1 tablespoon corn syrup (or rice syrup)
Cooking Instructions
Step 1
The ‘tablespoon’ measurement here refers to a standard Korean rice spoon, approximately 8cc. Take 12 medium shrimp, about the size of your finger, peel them, and carefully remove the devein along the back. Make a cut about halfway through the shrimp’s thickness along the back to help the sauce penetrate better. In a bowl, combine the shrimp with the marinade ingredients: 1 tablespoon mirin and 2 pinches of salt. Gently toss to coat and let it sit for about 10 minutes. (Tip: Using pre-peeled and deveined frozen shrimp will save you a step!) For a visual guide, please check the linked video in the profile. You can find more recipes and the latest updates by subscribing to ‘Duyul’s Kitchen’ YouTube channel!
Step 2
Dice the bell pepper and onion into roughly 1-2cm cubes. Aim for bite-sized pieces that will cook evenly and absorb the sauce well.
Step 3
Cut the cheongyang chili pepper in half lengthwise, remove the seeds if you prefer less heat, and then thinly slice it.
Step 4
Now, let’s mix the flavorful chili sauce. In a small bowl, combine 1 tablespoon chili powder, 1 tablespoon sugar, 2 tablespoons mirin, 2 tablespoons soy sauce, 1/2 tablespoon oyster sauce, 2 tablespoons ketchup, a pinch of black pepper, and 1 tablespoon corn syrup. Whisk everything together until well combined. (Note on ketchup: 2 tablespoons of ketchup is approximately 24-26g. Be mindful not to add too much, as an overpowering ketchup flavor can dominate the dish.)
Step 5
Heat 3 tablespoons of cooking oil in a pan over low heat. Add 1 tablespoon of minced garlic (about 20g) and gently sauté until fragrant and lightly golden. Then, add the finely chopped green onions (about 20g) and continue to cook over low heat for about 1 minute, allowing the aromatics to infuse the oil.
Step 6
Increase the heat to medium-high. Add the diced onion, bell pepper, and sliced cheongyang chili pepper to the pan. Stir-fry quickly until the vegetables are slightly softened and become translucent, about 1-2 minutes. You want to maintain some of their crispness.
Step 7
Add the marinated shrimp to the pan. Continue to stir-fry over medium-high heat for about 1-2 minutes, until the shrimp turn pink and opaque.
Step 8
Once the shrimp are cooked through and their tails start to curl and turn a vibrant orange, pour the prepared chili sauce over them. Reduce the heat to medium! (This is important!) Stir well to coat the shrimp evenly with the sauce. Continue to cook for about 2 more minutes, stirring constantly, until the sauce thickens slightly and becomes glossy. Adjust the heat as needed to prevent burning.
Step 9
And there you have it – beautifully finished chili shrimp! You might wonder about the lack of fried coating, but trust me, this method delivers fantastic flavor without the hassle. Frying at home can be messy, time-consuming, and involve dealing with oil. This recipe provides a wonderfully tasty result that’s both tender and flavorful. Enjoy it on its own, or serve it over a bed of steamed rice for a delicious meal!
