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Chili Crisp Shrimp

A quick and easy recipe for crispy, succulent shrimp tossed in a vibrant chili crisp sauce that is perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons chili crisp Adjust according to spice preference
  • 2 tablespoons soy sauce Can substitute with tamari for gluten-free
  • 2 tablespoons honey Can replace with agave nectar for a lower-sugar version
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon vegetable oil
  • 1 green onion, chopped For garnish
  • 1 tablespoon fresh cilantro, chopped For garnish
  • to taste Salt and pepper
  • optional Red pepper flakes For additional spice

Method
 

Preparation
  1. Whisk together the soy sauce, honey, minced garlic, ginger, and chili crisp in a bowl. Allow the flavors to meld while you prepare the shrimp.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
  2. Add the shrimp to the skillet in a single layer, seasoning them generously with salt and pepper.
  3. Sizzle the shrimp for about 2-3 minutes until they are pink and slightly crispy on one side.
  4. Flip the shrimp and pour the chili crisp sauce over them, ensuring every piece is evenly coated.
  5. Allow everything to cook for another 2-3 minutes until the shrimp are fully cooked and glistening with sauce.
  6. Remove from heat, garnish with chopped green onion and cilantro, and serve immediately over rice or noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to maintain crispy texture.