Garlic Chili Shrimp is a starter, side dish and canape that I love. The shrimp are plump and delicate while the sauce has total attitude. The garlic and chili work perfectly and the mirin add the missing piece to the puzzle. I like to serve the shrimps separately from the sauce. The shrimp have the flavour of it but you can dip into the sauce if you want.

Garlic Chili Shrimp

A simple dish that is always a success as a starter, canape and side dish.

4.62 from 71 votes

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Course: Appetizer, Canapes, Side Dish, Starter

Cuisine: Asian, Chinese, Thai

Keyword: Alcohol, Chili, Sauce, Seafood, Shrimp, Stir Fry, Vegetables

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: People

Calories: 132kcal

Ingredients

1 lb shrimp large/devein Note 1
1 tbsp tomato paste
2 tbsp tomato ketchup
1 tsp sugar granulated
¼ tsp white pepper
¾ inch ginger peel/mince
2 cloves garlic peel/mince
2 large shallots peel/finely chop
1 tbsp mirin dry sherry/Shaoxing wine
2 tbsp garlic chilli paste shop brought
1/3 cup water
½ bunch cilantro coriander Note 2
1/4 tsp sesame oil
salt to taste

Instructions

Wash the shrimp thoroughly and dry with kitchen paper towel.
1 lb shrimp
In a mixing bowl add the ketchup, chili garlic sauce, sugar, salt, pepper, tomato paste/puree and the sesame oil. Stir well to combine.
1 tbsp tomato paste, 2 tbsp tomato ketchup, 1 tsp sugar, ¼ tsp white pepper, 2 tbsp garlic chilli paste, 1/4 tsp sesame oil, salt
Place your wok over a high heat and add the oil. When piping hot add the shrimp and stir fry for 30 seconds on one side and then 30 seconds on the other. You want to virtually cook the shrimp but not fully.
1 lb shrimp
Remove the shrimp for the wok and place to one side for now.
Reduce the heat to a medium low and add the ginger, then the garlic and shallot and stir fry for about a minute or so until the shallot has caramelised.
¾ inch ginger, 2 cloves garlic, 2 large shallots
Add the sauce mixture from step 2 and cook for a further minute stirring until everything is mixed.
Add the mirin together with the coriander/cilantro stems and stir in.
1 tbsp mirin, ½ bunch cilantro
Increase the heat from medium low to medium high and pour in the water. Stir and allow the mixture to simmer.
1/3 cup water
When the sauce is simmering away return the shrimp to the wok and stir in to both finish cooking them and to coat them in the sauce.
Serve with cilantro as the garnish.
½ bunch cilantro

Notes

Note 1: I peel the shrimp when serving as a canape or appertoiser but if a starter then I often leave the shells on.

Note: 2 Chop the cilantro/coriander stems off and chop finely to go in the dish while the cilantro/coriander leaves should be chopped to serve as a garnish.

Nutrition

Garlic Chili Shrimp