Chili Shrimp Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Main Ingredient


 Dry sherry2 Tablespoon
 Sugar1 Tablespoon
 Red wine vinegar1 Teaspoon
 Reduced sodium soy sauce1 1⁄2 Tablespoon
 Chicken broth2 Tablespoon
 Red pepper flakes1⁄2 Teaspoon
 Cornstarch1 Teaspoon
 Large shrimp1 Pound
 Vegetable oil9 1⁄2 Teaspoon
 Whole scallions2 , chopped
 Minced fresh ginger2 Teaspoon
 Garlic1 Clove (5 gm), minced
 Oriental sesame oil1 Teaspoon (dark)

Nutrition Facts

Serving size: Complete recipe

Calories 1091 Calories from Fat 541

% Daily Value*

Total Fat 61 g93.9%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 689.4 mg

Sodium 1711.7 mg71.3%

Total Carbohydrates 35 g11.8%

Dietary Fiber 2.1 g8.2%

Sugars 16.4 g

Protein 95 g190%

Vitamin A 24.3% Vitamin C 30.9%

Calcium 27.2% Iron 66.8%

*Based on a 2000 Calorie diet


1. In a small bowl, combine the sherry, sugar, vinegar, soy sauce, chicken broth, red pepper flakes, and cornstarch; stir to blend in the cornstarch. Set the seasoning sauce aside.
2. Using a small pair of scissors, cut the shell along the back of shrimp, cutting into the shrimp about halfway through. Do not remove the shell. Remove the vein with the nose of the scissors and pull off the legs. Rinse the shrimp under cold running water, drain in a colander, and pat dry.
3. Preheat a skillet over high heat. Add 2 1/2 tablespoons of the oil, then add the shrimp and stir-fry until the shrimp are almost cooked through, about 5 minutes. They will be charred and deep orange in color. Transfer the shrimp to a bowl or plate.
4. Return the skillet to high heat and add the remaining 2 teaspoons oil. Add the scallions, ginger, and garlic, and stir-fry until fragrant, about 30 seconds. Stir the seasoning sauce to recombine and add it all at once to the skillet, stirring until the sauce thickens slightly.
5. Return the shrimp to the skillet and stir until they are evenly coated with the sauce. Remove from the heat and swirl in the sesame oil. Serve hot.