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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This recipe rocks!! I’ve made it twice–once as written and once with cubed chicken breast. The second time I used more vegetables, large pieces of red pepper and onion. Fantastic!
So easy to make yet so delicious. I didn’t have sherry or white wine, so I omitted it, and yet the result was a restaurant quality meal. Thank you so much for such wonderful recipes and a great website.
Easy and delicious. Tasted and smelled wonderful! My 2-year-old even ate some shrimp and loved it.
Can I use Thai chili peppers?
Hi Iris, Absolutely, that would be fine.
A versatile keeper. Instead of shrimp, I sauteed fresh cod, and stir fried bok chop and mushrooms to accompany the cod. We had plenty of cod, so the next day, I added another couple of tablespoons of chili sauce and some cilantro. We loved it both nights!
Another winner, Jenn. Really easy; I prepped the ingredients while the shrimp marinated. I didn’t have jalapeños so used Sambal Oelek, crushed red chiles. My very fussy husband said I could make it again.
Jenn, I felt like a “rock star” tonight and I owe it all to you. I made your Thai Ginger and Sweet Red Chili Shrimp and it was outrageously good! It was not only delicious and super simple to make, but it looked beautiful…like a dish you would get at the finest Asian restaurant. Of course, now I have a problem…..I can’t disappoint my family tomorrow with something just ordinary….nice problem to have….thank you for making me look so good!
How would this be using extra firm tofu
Hi Debi, I’m not too familiar with cooking tofu so I can’t say for sure, but I can’t imagine it’d be bad 🙂
What can I use in place of sherry? Is white wine ok? thanks!
Hi Jan, Yes, white wine would be fine.
I am about to make this dish and I’m wondering if I could use chili garlic sauce instead of the sauce in the recipe. This is what I have, not the one you use in your recipe.
Hi Meda, I think using all chili garlic sauce would make it really spicy. You may want to use 1 tablespoon of that mixed with 1 tablespoon of honey or brown sugar. Hope that helps!
We love all of the recipes.