Chili Garlic Shrimp
This recipe is better than any Chinese takeout chili garlic shrimp out there. It’s ready in only 6 minutes; all for half the price with a fraction of the oil and sugar. The shrimp get sautéed for a couple minutes. Then ginger is briefly sautéed, followed by the sauce for 30 seconds. The shrimp get tossed in the spicy, garlicky, gingery sauce. That’s about it. As simple as it gets.
Servings: 2
Ingredients
- 1 lb 41/50 count shrimp peeled and deveined
- 1 tsp shaoxing cooking wine
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1 tbsp flour
Chili Garlic Sauce
- 1/4 cup chili garlic sauce
- 2 tbsp brown sugar
- 2 tsp light soy sauce
- 1/4 cup vegetable oil
- 2 tbsp ginger minced
Instructions
- Mix together the chili garlic sauce, brown sugar, and soy sauce. Set aside.
- Marinate the shrimp in the cooking wine and salt. Then toss with the cornstarch and flour.
- Heat up cooking oil in a skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 2 minutes a side. Remove from the pan.
- Add in the ginger. Cook for a minute until aromatic.
- Pour in the sauce and cook for 30 seconds.
- Turn off the heat and toss in the shrimp. Stir to coat.
