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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On a whim – my 11yo and I were brainstorming what to make for dinner. Her said Thai shrimp chili stirfry. I googled those words and up came this site. I have made the recipes from this site for years so knew it would be good. It was better then that! My entire family(3kids 11-14) gobbled it up. My husband said I should have made double the sauce.
I ate half of the shrimp I made before my husband even made it into the kitchen for dinner. He polished off the rest. ‘Nuff said.
Have made this a few times and it’s always come out very good. HOWEVER….The recipe ingredient list calls for 2 tablespoons of dry sherry yet the cooking instructions have no mention of adding sherry of any kind at all.
Kind of drove me nuts thinking I was just missing something but I had other sets of eyes try to locate the sherry in the cooking instructions and it seems just not to be there.
Hi J.N., glad you like this. The first paragraph of the instructions indicates that you should marinate the shrimp in the dry sherry and salt. Hope that clarifies!
This sounds wonderful! Can it be made ahead of time, and then reheated or served cold? I would like to make this for a very large gathering (40 plus), so really need to make this at least one day ahead of time.
Hi Mary Jo, I think you could get away with serving these cold; I’d hesitate to reheat them as shrimp can get overcooked quickly. Hope everyone enjoys!
Hi there…Thank you for this recipe. I made this dish as instructed last week and my family enjoyed it very much. One person thought the sauce would be great if thickened up a bit. What do you think? If I add a cornstarch slurry, do you think the shrimp would still shine? Thanks again!
Sure, Rani – I think the slurry would work well here. Please let me know how it turns out!
I made this dish twice now and once the prep is finished, it is dead easy to prepare and quick cooking time. I can put the steaks on the grill and then make this shrimp dish in the time it takes the meat to cook. Everything is ready at once. I forgot to mention this dish is absolutely delicious
My daughter licked her plate clean!! Simply delicious !
Love this recipe. I have made it three times now, and have enjoyed it every time.
The Thai style ginger chicken was out of this world. Easy to make and my 83 year old picky mother loved it!
I just realized I asked this question earlier on the wrong recipe page. Sorry about that… Moving too fast! My question is what is the best substitute for Sherry? Marsala, white wine, or chicken broth? I’m leaning towards Marsala. Let me know what you think. I can’t wait to try this recipe!
Hi Marla, I suspected you were referring to a recipe that did have sherry, so I just went ahead and answered the question :). My answer remains the same: I would go with the white wine, but you’d do well with the marsala too. For more info, check out this link: http://simmerandboil.cookinglight.com/2015/06/04/substitutes-for-dry-sherry/