![shrimp with red chili sauce on a celadon leaf-shaped plate with cilantro on top](https://cdn.statically.io/img/www.allrecipes.com/thmb/jb8U2gS9RG-K1fwZRUb6FpLYCoE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7554083_Chili-Garlic-Shrimp_Bibi_4x3-97a536de06774a97b8e3ac05b9d51c50.jpg)
Ingredients
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2 tablespoons chili garlic sauce
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2 tablespoons hoisin sauce
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1/3 cup shrimp stock (see Cook's Note)
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1 tablespoon tomato paste
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1 tablespoon mirin
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1/4 teaspoon sesame oil
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2 teaspoons minced fresh ginger
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1 clove garlic, minced
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2 tablespoons chopped shallot
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2 tablespoons chopped cilantro, plus more for garnish
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3 tablespoons vegetable oil
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1 clove garlic, sliced
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1 (1/8-inch-thick) slice fresh ginger
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1 pound raw shrimp, 21-25 shrimp per pound, shelled and deveined
Directions
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Combine chili-garlic sauce, hoisin sauce, shrimp stock, tomato paste, mirin, sesame oil, 2 teaspoons minced fresh ginger, 1 clove minced garlic, shallot, and cilantro in a blender or small food processor. Pulse several times to chop, then purée, 30 to 45 seconds. Set sauce aside, or refrigerate until needed.
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Heat oil in a large skillet or wok over medium high heat. When oil is hot, add garlic and ginger slices. Cook until browned, watching closely to avoid burning, about 2 minutes. Carefully remove garlic and ginger from the oil and discard.
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To the seasoned oil, carefully add shrimp and cook until it just begins to turn pink and curl head to tail, about 2 minutes. Turn shrimp and add prepared sauce. Cook, stirring, until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Remove shrimp from the skillet and keep warm. Continue cooking and stirring sauce until thickened and reduced to about 3/4 cup.
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Pour thickened sauce over shrimp, and toss to cover.
Cook's Note:
To make shrimp stock, use about 1/2 teaspoon shrimp or seafood base with 1/3 cup water. You can also make your own by boiling shrimp shells in enough water to cover for about 15 minutes.
Nutrition Facts (per serving)
222 | Calories |
12g | Fat |
10g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 222 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 1g | 6% |
Cholesterol 143mg | 48% |
Sodium 945mg | 41% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 3% |
Total Sugars 5g | |
Protein 17g | 34% |
Vitamin C 7mg | 8% |
Calcium 77mg | 6% |
Iron 1mg | 3% |
Potassium 260mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.