I am (obviously) back on my feet and ready to cook again. My Aunt Terry passed on this shrimp recipe because she knows Mike loves spicy food and I love shrimp. She promised me it was yummy and easy, and it was! Two of my favorite things.
Shrimp With Spicy Garlic Sauce
You need
1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili sauce
2 teaspoons sesame oil
2 teaspoons rice wine or sake
1 teaspoon sugar
2 tablespoons olive oil
4 cloves garlic, crushed or finely chopped
1 scallion, thinly sliced OR 1 green onion, chopped
Peel the shrimp (I did this off camera, because yuck). The recipe calls for leaving the tail segments attached, but I hate removing the tail when I’m eating shrimp, so I removed it before cooking. It’s personal preference, I guess.
In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine or sake, and sugar and set aside.
Take a swig, because obviously.
In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. I also added some chopped green onion (just a tiny bit).
Add the shrimp and cook until both sides are pink, about 2 minutes on each side.
Add the sauce mixture and stir so the shrimp is fully coated.
Remove from the heat and garnish with chopped scallions.
Mike was very excited to have a bite…
…and so was Annie!
I would definitely serve it over rice next time…and probably add more chili sauce, because we like it spicier. But it was delicious and easy, I can’t wait to make it again. Thanks Auntie Terry!
Enjoy!
- 1½ pounds uncooked large shrimp
- 3 tablespoons soy sauce
- 2 tablespoons chili sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice wine or sake
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 4 cloves garlic, crushed or finely chopped
- 1 scallion, thinly sliced OR 1 green onion, chopped
- Peel the shrimp, leaving the tail segments intact if you choose.
- In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.
- In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic and onion until fragrant, about 30 seconds.
- Add the shrimp and cook until both sides are pink, about 2 minutes on each side.
- Add the sauce mixture and stir so the shrimp is fully coated.
- Remove from the heat and garnish with chopped scallions.
- In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine or sake, and sugar and set aside.
- Take a swig, because obviously.
- In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. I also added some chopped onion (just a tiny bit).
- Add the shrimp and cook until both sides are pink, about 2 minutes on each side.
- Add the sauce mixture and stir so the shrimp is fully coated.
- Remove from the heat and garnish with chopped scallions.
- Mike was very excited to have a bite...
- and so was Annie!
Toni says:
That looks fabulous! I’m trying it this weekend, I love your cooking posts!
Beth says:
You can bet your sweet bottum that I am cooking that very soon!
Annalisa says:
You guys made that look almost good! I say “almost” because I have a very irrational fear of most shellfish, including shrimp.
Lynda M O says:
Love shrimp, love spicy garlic. Hmmm, may have to eat shrimpies soon using this recipe. Thanks.
TamaraL says:
Looks very yummy…and hubby just bought some shrimp yesterday!
Heather, you are too darned cute in your apron!
Love your cooking posts!
Nikki says:
Glad you’re back on your feet!
Looks delicious and I LOVE Annie’s thumb up!!
Lanie says:
Thanks for sharing the recipe! Happy father’s day to Mike!
gayatri . lifeunordinary says:
looks great, one can add some Sriracha for heat I suppose.
Becky says:
Am I seeing double or is it the shots (mine, not yours!)? This sounds so good I’ll need to make it this week. Becky
Jana says:
I’ll be making this one fo sho!
Looks delish!
Auntie_M says:
Oh yum!!!!
Thank you, thank you!
Kristin (MamaKK922) says:
This sounds amazing, and waist friendly. My only question is, is the chili sauce like the ketchup type? I have no other way of describing it LOL. Or like the siracha (or however you spell it) chili sauce? It looks like the kind that Heinz makes hence why I call it Ketchup kind. I only ask because we had a recipe that called for chili sauce and it obviously wasn’t the ketchup kind that we used and it was horrible. And this looks so good I don’t want to screw it up.
Lee Cockrum says:
I used siracha, and about a third of what Heather used, LOL! It was really good.
Shanna says:
I made this over the weekend. Served over plain ramen noodles and steamed brocoli. WOW…super nutso good! Thanks.
Lee Cockrum says:
This recipe is really good! I made it first with shrimp. The next time I made it with chicken breast, and a bag of chinese stir fry veggies. It was great that way too.