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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It had good flavour, but where’s the sauce? Even my husband said it could use some sauce for soaking up and spreading around. When the instructions said to simmer the sauce just until thick, I had to add more water to end up having any sauce. Did I do something wrong? I don’t think so. I followed the recipe. I only gave it 4 stars because of the sauce and nothing else. Like I said, it had good flavour and it was easy and very quick to cook. Ready in like 15 mins so make sure you have your ingredients prepped and ready to go.
Hi Judy, Sorry you had a problem with the sauce. Did you use a pan that is larger than 12 inches?
Hi Jennifer, I never thought of that lol. But I never usually measure my pans before I cook. However, I measured this one since you asked. It’s a wok style pan and the base measures 10″ and then it widens to the top at 12″. I’ll just double the sauce next time like other reviewers have done. Like I said, the flavour was very good…just wished there was more. :0)
👍
Usually there is a picture of ingredients but I don’t see one here. Can you give me a name brand of the chili sauce or picture. The one I know of here is very sweet and sticky, like a dipping sauce. Will this do?
Hi Mary Lou, I think the one you have sounds right. I usually use Mae Ploy or Thai Kitchen.
As expected from Jenn, this recipe is delicious. Clearly the key is to not overcook the shrimp. I took the advice from others & doubled the sauce. Glad I did because it’s so perfect with the shrimp & rice. Whenever I’m looking for a new way to cook anything, I always go to your website first…you ALWAYS fulfill my culinary desires! You’ve helped me get through a year of having fun in my kitchen during this crazy time. Thank you!
Fabulous recipe! Timing is everything to not overcook the shrimp and this was perfect. Thai sweet chili sauce is a staple in my house from now on. Could have doubled the sauce recipe because it was gobbled up! This recipe is a keeper!
This recipe is a winner! I’m always concerned about overcooking shrimp, and these shrimp couldn’t have been more tender and delicious. Jenn, the nutrition information lists a very high sodium content, which I find very puzzling. Is this correct?
So glad you liked it! (I double checked the nutritional info and it’s correct.) Frozen shrimp is actually high in sodium (often, salt is added for flavor and the preservatives add sodium as well). Couple that with soy sauce and the chili sauce and it adds up. You could use reduced-sodium soy sauce and if you can find a reduced-sodium chili sauce, you could try that as well. Hope that helps!
What is the best way to reheat shrimp without making it tough?
Gently! I’d reheat these on the stove over medium heat until just heated through.
I am usually really impressed by the recipes on this site. This recipe was my least favorite. It was just kind of boring for my taste. It wasn’t bad by any means, it just could have had more flavor.
I’m always my own worst critic with whatever I cook. Not with this one. Loved it from the first bite. My husband said he’s going to watch me serve to make sure he gets all the shrimp he’s entitled to. Love all your recipes!
🙂 Glad you both enjoyed it!
Do you think Argentine red shrimp would work in this Thai ginger /chili recipe? Thank you for your advice!
Sure, Linda – enjoy!
Really yummy, no changes or modifications needed.