Thai-Style Ginger & Sweet Red Chili Shrimp
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Ginger, Garlic & Chili Shrimp
- Sweet and Sour Shrimp with Broccoli
- Easy Thai Shrimp Curry
- Shrimp Pad Thai
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Another delicious dinner from Once Upon A Chef! Made it tonight and it’s an instant hit. Had to make a couple subs. Thanks to comments I knew I could use Marsala wine for the dry sherry I didn’t have. Red pepper flakes took the place of jalepenos. And I doubled the sauce. Served with jasmine rice and stirred in some broccoli. We really liked the sauce’s subtle heat. Will definitely make this again. And again. And again. Thanks Jenn!
Made this tonight and my husband and I loved it. It was delicious!
Served on top of fluffy jasmine rice. I followed the recipe exactly. I wish it had had a bit more heat and punch. Maybe more jalapeño, garlic, and salt? I lived in Asia for two years so maybe my standards are different?
It was okay-good. But I would definitely alter it next attempt.
Would I be able to refrigerate after cooking to serve later as an appetizer? Any suggestion(s)?
Sure — when you prepare it initially, I’d slightly undercook the shrimp. You can reheat the dish on the stove or microwave until just heated through when you’re ready to serve them. Undercooking the shrimp ever-so-slightly the first time around will keep you from overcooking them when you reheat. I hope everyone enjoys!
Hi Jennifer,
I am making this tomorrow and everyone is suggesting to double the sauce as it is so delicious. Would I double garlic, ginger, etc. too or just the Chile sauce, soy sauce and water? I am on a roll this week, making your kale salad, deviled eggs, trying the quinoa salad and this shrimp. If you would advise on sauce, I would greatly appreciate it. Thanks for your wonderful recipes, I have surpassed 40….all great!
Hi Jackie, I’d double everything. So glad you’re enjoying the recipes!
Excellent. I goofed and used shrimp with shell on so it was a tad bit messy. Won’t make that mistake again. I did double the sauce ingredients. I had some potstickers in the freezer so we also had that over jasmine rice. This is awesome! Thank you Jen!!
Jenn, you are batting a thousand. I haven’t yet found one of your recipes that we didn’t love! This dish is delicious and oh so easy for weeknights! I am so thrilled that I found your site.
This is an EXCELLENT inexpensive replacement for take-out Chinese and extremely healthy. Could add peanuts or cashews to add a little interest if you like but it is a keeper to the ‘what can we make in the shrimp category tonite’?
So although I’m not a fan of recipes being altered, when it comes to shrimps I cook them separately. I made the sauce first in a bowl. Then I sautéed the fresh ginger and garlic on low for a minute. Then added the sauce (liquid ingredients) which instead of all water I used OJ and a bit of water plus a good squeeze of fresh lime. Since I had no jalapeño I added spicy garlic chili paste. Simmered on stove top. Did the shrimp in another pan just stir fried in butter and Evo. Dumped sauce in. Served over rice with stir fried veggies. And toasted sesame seeds. Delicious!!!!
This was DELICIOUS!! Definitely a keeper for me. Perfect amount of heat and seasoning. After reading reviews, I increased the sauce ingredients & it was perfect. Thanks, Jenn…as usual I can always rely on your recipes!