Spicy and Sweet Chili Shrimp
Chili Shrimp: The Perfect Appetizer for Beer Lovers
This recipe for chili shrimp is a fantastic beer snack, inspired by Baek Jong-won’s famous recipe.^^ Enjoy the delightful combination of spicy and sweet flavors!
Main Ingredients
- Shrimp 200g (peeled and deveined)
- Onion 1/3 (about 50g)
- Minced garlic 1 Tbsp (about 10g)
Sauce Ingredients
- Ketchup 2 Tbsp (about 30ml)
- Soy sauce 1 Tbsp (about 15ml)
- Sugar 1 Tbsp (about 10g)
- Gochugaru (Korean chili flakes) 1 Tbsp (about 5g)
- Vinegar 1 Tbsp (about 15ml)
- Ketchup 2 Tbsp (about 30ml)
- Soy sauce 1 Tbsp (about 15ml)
- Sugar 1 Tbsp (about 10g)
- Gochugaru (Korean chili flakes) 1 Tbsp (about 5g)
- Vinegar 1 Tbsp (about 15ml)
Cooking Instructions
Step 1
First, thinly slice the onion. Heat a pan over medium heat and add a little cooking oil. Sauté the minced garlic until fragrant, being careful not to burn it. Then, add the sliced onion and stir-fry until it becomes translucent, releasing its sweet aroma.
Step 2
Once the onions are softened, add the 200g of prepared shrimp to the pan and stir-fry over high heat. As the shrimp start to turn pink and cook through, quickly add the pre-mixed chili sauce ingredients (2 Tbsp ketchup, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp vinegar). Stir-fry everything together for about 1-2 minutes until the sauce coats the shrimp evenly. Be careful not to overcook the shrimp to maintain their tender texture.
Step 3
Transfer the perfectly cooked chili shrimp to a serving plate. For an extra touch of freshness and color, you can garnish with some shredded lettuce. Serve immediately while warm to best enjoy the spicy-sweet flavor and the delightful chewiness of the shrimp. This dish is an absolute winner as a side for cold beers and a crowd-pleaser for the whole family!
