Spicy Chili Shrimp Recipe
Impressive Chili Shrimp Made with Frozen Shrimp #ShrimpRecipe #HomeCooking
Introducing a delicious chili shrimp dish where succulent shrimp meet a perfectly balanced sweet and spicy chili sauce. This recipe is easy to make using frozen shrimp and is perfect as a side dish for rice or a delightful appetizer.
Main Ingredients
- Frozen shrimp, 8 pieces (thawed, peeled, and deveined)
- 1/4 onion, thinly sliced
- 1 handful green onions, chopped
- 2 Korean red chilies (cheongyang peppers), chopped (adjust to spice preference)
Chili Sauce
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp ketchup
- 1/2 Tbsp chili sauce
- 1 Tbsp soy sauce (or seasoned soy sauce)
- 1 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp corn syrup (or other liquid sweetener, adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp ketchup
- 1/2 Tbsp chili sauce
- 1 Tbsp soy sauce (or seasoned soy sauce)
- 1 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp corn syrup (or other liquid sweetener, adjust to taste)
Cooking Instructions
Step 1
Thaw the frozen shrimp according to package instructions, preferably in the refrigerator overnight, or by rinsing under cold running water. Once thawed, peel the shrimp if you haven’t already, and make a shallow cut along the back of each shrimp; this helps the sauce penetrate and speeds up cooking. Rinse them clean and pat dry.
Step 2
Thinly slice the onion. Finely chop the green onions and Korean red chilies. Using both the white and green parts of the green onions adds more flavor. Adjust the amount of Korean red chilies to your desired spice level.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced onions, chopped green onions, and minced garlic. Sauté until fragrant, being careful not to burn the garlic. This step builds a delicious aromatic base.
Step 4
Push the sautéed aromatics to one side of the pan. Add the prepared shrimp to the center. Increase the heat to medium and sear the shrimp for about 1 minute per side, until they just begin to turn pink and slightly opaque. Avoid overcooking at this stage, as it can make the shrimp tough.
Step 5
Now, add all the chili sauce ingredients to the pan: 1 Tbsp gochugaru, 2 Tbsp ketchup, 1/2 Tbsp chili sauce, 1 Tbsp soy sauce, 1 Tbsp vinegar, 3 Tbsp water, and 1 Tbsp corn syrup. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to medium-low.
Step 6
Add the chopped Korean red chilies. Gently toss and stir the shrimp and sauce together for about 2-3 minutes, allowing the sauce to thicken slightly and coat the shrimp evenly. The sauce should be glossy and cling to the shrimp. This is also delicious served over steamed rice!
Step 7
Your delicious Chili Shrimp is ready! Serve immediately to enjoy the perfect texture of the plump shrimp and the vibrant sweet and spicy sauce. Enjoy your meal!
