Chili Shrimp is a flavorful and satisfying dish that pairs perfectly with steamed white rice. The sauce is tangy, sweet, and mildly spicy, so expect your guests to reach for extra rice. This version is adapted from a chili crab recipe but adjusted to showcase shrimp. For best flavor, use shrimp with the head and shell on; they add depth to the sauce as they cook.
This recipe balances ketchup, sweet chili sauce and hoisin with a touch of Sriracha for heat, rounded out by fish sauce and sesame oil for umami. Fresh aromatics — garlic, ginger and leeks — give the dish brightness and texture. It cooks quickly, making it an excellent weekday dinner when you want something impressive without much fuss.
If you like a contrast of flavors, a light, sour soup such as sinigang complements the shrimp nicely and helps cut through the richness of the sauce. Serve the chili shrimp immediately while hot and saucy for the best experience.
Chili Shrimp Recipe
Ingredients
- 1 lb. shrimp, with head and shell, cleaned
- 3/4 cup leeks, chopped
- 2 teaspoons Sriracha hot sauce (adjust to taste)
- 2 tablespoons hoisin sauce
- 4 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 1 tablespoon fish sauce
- A few drops of sesame oil
- 5 garlic cloves, minced
- 1 knob of ginger, minced
- 2 tablespoons cooking oil
Instructions
- Heat the cooking oil in a large pan over medium-high heat.
- Sauté the minced garlic and ginger until fragrant, about 30–45 seconds. Take care not to burn them.
- Add the cleaned shrimp and stir to combine. Cook for about 1 minute, just until they begin to turn pink.
- Pour in the ketchup, Sriracha, sweet chili sauce and hoisin sauce. Mix thoroughly so the shrimp are coated, and simmer for 2–4 minutes to allow the flavors to meld.
- Add the fish sauce and a few drops of sesame oil, stirring to incorporate these finishing flavors.
- Fold in the chopped leeks and cook for an additional 3–5 minutes, until the leeks are tender but still bright.
- Transfer the chili shrimp to a serving plate and serve immediately with steamed white rice. Share and enjoy!
Notes and Tips
- Shrimp selection: Using head-on, shell-on shrimp enhances flavor, but you can use peeled shrimp for convenience. If using peeled shrimp, reduce cooking time slightly to avoid overcooking.
- Adjust heat: Increase or reduce Sriracha and sweet chili sauce to suit your spice preference. For more depth, add a small pinch of ground black pepper or a few slices of fresh chili.
- Texture: Leeks add a pleasant mild onion flavor; you can substitute sliced green onions if needed. Add them toward the end so they stay crisp-tender.
- Make-ahead: The sauce can be prepared in advance and gently reheated with freshly cooked shrimp, but shrimp are best when cooked last to avoid becoming rubbery.
- Pairings: Steamed white rice is the classic accompaniment. A light, sour soup or a simple green salad will balance the richness of the sauce.
Nutrition Information
Serving: 4 (approximate)