Thai-Style Ginger & Sweet Red Chili Shrimp
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This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket.
When Michael and I were newly married and living in the city, we used to go out to dinner almost every night. We worked long hours, had an apartment with a teeny-tiny kitchen (we kept our bicycles in it!), and lived within a stone’s throw of many great restaurants. One dog, two kids, and a house in the burbs later, it’s actually much easier – not to mention a lot less expensive – to cook and eat at home. And the fact is, you don’t have to go out to enjoy restaurant quality meals. This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket. The flavor comes from lots of fresh ginger, garlic, and one of the best bottled sauces you can have in your kitchen: Thai Sweet Red Chili Sauce.
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Thai-Style Ginger & Sweet Red Chili Shrimp
This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket.
Ingredients
- 2 pounds extra large shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons dry sherry
- ¼ teaspoon salt
- ¼ cup peanut oil, divided
- 1½ tablespoons finely grated fresh ginger (see note)
- 3 cloves garlic, minced
- 2 tablespoons Thai Sweet Red Chili Sauce
- 1 tablespoon finely chopped jalapeño pepper, seeded
- ½ cup water
- 1 teaspoon soy sauce (use gluten-free if needed)
- 4 scallions, green parts only, thinly sliced
- 2 tablespoons red bell pepper, finely chopped
- ¼ teaspoon Asian/toasted sesame oil
Instructions
- Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat, stir in the sesame oil, and then pour over the shrimp. Serve with jasmine rice.
- Note: When working with jalapeño peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 198
- Fat: 11 g
- Saturated fat: 2 g
- Carbohydrates: 3 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 21 g
- Sodium: 1049 mg
- Cholesterol: 191 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hi Jen,
i would like to try this recipe but i am wondering if i could use something else for the dry cherry as well as they penut oil. Alergies….
thanks
ziad
Hi Ziad, Just leave out the sherry and use any vegetable oil in place of the peanut oil. I hope you like it!
We loved this. My husband doesn’t like Thai much but he liked this. Just found your site not long ago and all the recipes we’ve tried have all been great. Thanks!!
Well, our family eats all things Asian, so this was another awesome dish to add to our regluar menu at home. This is my go-to site for receipes – I never have to change anything – I just print it, go to the store, follow directions & the family raves….
I try to get more veggies into our diet, so I added some snow pea pods and red onion chunks. Very good!
This is a weekly staple in our house. My family would be deeply disappointed if they went a whole week without this for dinner. And it’s easy too…even better!
I Love Fresh Ginger…..Can’t wit to m
ake this one !!!!!
This shrimp is great – we love spicy and it was perfect! I make it often! Thanks!
…I meant Thai 🙂
I tried this recipe and it was great and simple to follow. My husband is not much for Asian cuisine and he liked this one. I definitely will make this recipe again, but i would like mixing it up a little. Anyone have suggestions on how to make it spicy-hot without losing the Tai flavor?
Made this again, and my husband asked if I would make this once a week. Huge hit, love it!