It’s been a LONG time since I’ve shared a shrimp recipe but from time to time I get a craving for it so here we are! Plus I love that a bag of shrimp in the freezer defrosts so quickly and it cooks even quicker! This Chili Garlic Shrimp is spicy, asian inspired but also has that desi flair that most of my dishes have.
How To Defrost Frozen Shrimp:
I place frozen shrimp in a large bowl of ice cold water for about 15-20 minutes until the shrimp is soft. Be very very careful to not use even slightly warm water as this will start cooking the shrimp. You can also simply rinse the shrimp with cold water in a colander and let it thaw.
What Can I Serve With This Shrimp?
This shrimp is garlicky, slightly sweet, and just saucy enough that you can enjoy it with a side of noodles or rice. Some of my favorite sides to pair this with are: Hakka Noodles, Gochujang Noodles, and Spicy Broccoli and Edamame Fried Rice !
Asian Sauces Used in This Recipe:
Spices Used In This Recipe:
- Turmeric Powder & Paprika : Turmeric is of course great for you but it also imparts a great color in the this dish! Paprika is not spicy at all but again- does a fantastic job of giving dishes that deep red color, and it adds a tiny bit of sweet smokiness
- Garam Masala & Cumin : Both of these spices work together so well and it gives the dish some balance against the other sweet and spicy Asian sauces.
- Chinese 5 Spice: This spice is not necessary in the dish but adds a unique flavor of fennel, and star anise with a hint of cinnamon
As always if you have questions, be sure to follow me on @thechutneylife and shoot me a DM! Happy Eating!
Chili Garlic Shrimp
Yield 2-3 Servings
1.5 tbsp oil
2 tsp minced garlic
1 tsp minced ginger
1 small white onion, sliced
1/4 cup vegetable broth
1/4 cup chopped cilantro
About 20 large peeled and deveined raw shrimp (1 lb)
1/4 tsp turmeric powder
1/2 tsp paprika
2 tbsp Chili Garlic Sauce (Like Huy Fong)
2 tbsp black soy sauce
1 tbsp Hoisin
2 tsp cumin powder
1/2 tsp garam masala powder
2 tbsp vegetable or canola oil
1.5 tsp chinese 5 spice powder
1/4 cup chopped cilantro
- In a large bowl, sprinkle the shrimp with turmeric and paprika. Combine rest of the ingredients listed under marinade into the bowl and mix well. Set aside for about 20 minutes.
- Heat a pan or non stick skillet over medium high heat and add the oil. Once oil is hot, add the garlic, ginger and cook until fragrant but not browned. Add the sliced onions and cook until onions are soft and translucent.
- Add the marinated shrimp along with vegetable broth to the skillet and cook for about 4 minutes on low to medium heat. Pan should be barely simmering (cooking too fast on high heat will overcook the shrimp). As soon as you see the shrimp go from the grayish color to a fleshy pink (about 4 minutes), turn off the heat and - cover the pot and put a lid on it for 2 additional minutes. The heat will continue to cook the shrimp but will help prevent it from overcooking and getting rubbery.
- Garnish with additional fresh cilantro and serve hot!
Is there an alternate to the Chinese 5 spice powder or can it be left out?