Chili garlic shrimp is a spicy treat that comes together very quickly. Chop the aromatics, sear some jumbo tiger shrimp in a super-hot wok, combine with our tasty homemade sauce mixture, and voila!
It’s the year of the tiger in the coming Chinese New Year 2022, so what could be more fitting than chili garlic tiger shrimp to serve at your Chinese New Year feast!
What is Chili Garlic Sauce?
Chili garlic sauce is a blend of coarsely ground chilies, garlic and vinegar. It’s always on the table as a condiment at dim sum restaurants.
Mildly spicy (depending upon your tolerance), slightly tangy and fresh tasting, chili garlic sauce goes well with rich dim sum dishes like beef tripe, steamed shrimp rice rolls and even spring rolls.
Many of you may have tried popular Sriracha, which is similar to chili garlic sauce, except made with a smoother consistency.
What are Tiger Shrimp?
Tiger shrimp have a distinct black and white striping, which is how they got their name. Readily available in supermarkets in the freezer section, this large meaty shrimp variety is perfect for cooking dishes with bold flavors and spices.
We call for jumbo shrimp for this dish, and tiger shrimp fits the bill perfectly. Tiger shrimp can grow to giant sizes over a foot long!
Tiger shrimp generally have thicker shells, which makes them a bit easier to peel. They come with the shell on or peeled with the tail shell still on, which is the way we prefer it. Cooking the tail shell in high heat adds a tremendous amount of flavor to the dish.
If you buy shell-on shrimp and peel them yourself, use the shells to make shrimp stock, which you’ll need if you make our Shrimp Pad Thai.
Using Cilantro Stems?
Tell me that you’re not one of those people who throw away cilantro stems, because they’re a big source of flavor!
We love using cilantro stems in sauces and marinades. Cilantro stems are juicer and can be more flavorful than the leaves, which is why we use them in the sauce for this chili garlic shrimp.
If you like a little spice in your life, give this Chili garlic Shrimp a try! If you can’t take the heat, stick with Mom’s Classic Ketchup Shrimp
Chili Garlic Shrimp Recipe Instructions
Rinse the shrimp under running water and pat dry with a paper towel. Peel the shells, leaving the tails on since shells produce extra flavor when seared in the wok.
You can also slice through the back of the shrimp (not all the way through), to make them more plump after cooking. Place the shrimp in a large plate and set aside.
Make the sauce by mixing tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil.
Heat the oil in your wok until smoking hot. Fry shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.
Turn the heat to medium-low and leave the remainder of the oil in the wok.
Add the ginger and infuse for 15 seconds.
After 15 seconds, add the garlic and shallot.
Once caramelized (about 1 minute), add the sauce mixture and continue to stir-fry for another minute until incorporated.
Add the chopped cilantro stems and Shaoxing wine.
Next, increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.
Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate.
Toss the shrimp until they are completely coated in sauce.
Serve, topped with chopped cilantro and scallion.
Watch Video!
Chili Garlic Shrimp
Ingredients
- 1 pound jumbo tiger shrimp (or regular shrimp; 15 size, peeled and deveined with the tail shells still on)
- 1 tablespoon tomato paste
- 2 tablespoons ketchup
- 2 tablespoons chili garlic sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper
- 1/8 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1 teaspoon ginger (minced)
- 2 teaspoons garlic (finely chopped)
- 1 tablespoon shallots (finely chopped)
- 1 tablespoon cilantro stems (finely chopped)
- 1 tablespoon Shaoxing wine
- 1/3 cup water
- chopped cilantro leaves (for garnish)
Instructions
- Rinse the shrimp under running water and pat dry with a paper towel. You can also slice the shrimp in the back (not all the way through) to make them more plump after cooking.
- Make the sauce by mixing the tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.
- Heat the oil in your wok until smoking hot. Fry the shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.
- Turn the heat to medium-low, and leave the remainder of the oil in the wok.
- Add the ginger and infuse for 15 seconds and add the garlic and shallot. Once caramelized (about 1 minute), add the sauce mixture and continue to stir and fry for another minute until incorporated. Add the chopped cilantro stems and then the Shaoxing wine.
- Increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.
- Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate. Toss the shrimp until they are completely coated in sauce. Serve, topped with chopped cilantro leaves.
Delicious! I followed the recipe exactly and it was very good but don’t forget you can always adjust to your taste so for me a tad more salt and twice the garlic otherwise wonderful
Hi Steven, a little more garlic is always good and yes, always salt to your own taste :)
Great Recipe Bill! We served it with a big plate of sautéed Snow Pea Tips.
My family loved it, they all took one bite and said that it is now in “the rotation”
Thx
Hi Stuart, pea tips are a good veggie complement to have with this chili garlic Tiger Shrimp – enjoy!
Made this with half the quantities – 7 large fresh tiger prawns. Sauce/prawn ratio was perfect and was delicious! Speedy midweek meal and will definitely make again. Thank you!
Hi Fiona, agreed – this is a delicious yet easy-to-make midweek meal!
Wow, 5-stars for sure. My wife and I both loved this. Some changes that I couldn’t resist: Shrimp were only 16-20 sized, but really perfect for this. I added 1/4 tsp of white sesame paste and 1 TBS of Black Bean Crisp Chili Oil to the sauce. We served it on a bed of rice with a spicy peanut saute sauce, and a crisp green salad and Bistro dressing on the side. Next time I might add chopped peanuts. Plenty spicy (hair on fire!) and delicious flavors. Truly wonderful. I love this website: we can finally get superb Chinese here in Hawaii!
Hi Scootster, customizing to your own tastes and liking is always encouraged :)
This looks tasty but I cannot tolerate any spicy foods. Would leaving out the chili garlic sauce make it too bland? Also, would you be able to do a Butterfly Shrimp w/Bacon? I cannot find a recipe for that. It is a Cantonese dish my parents used to make and I loved it as a child. I wish I learned how to make it. If you know, please share! Thank you so much. Love your recipes. Bring back lots of memories of my mom’s Cantonese cooking!
Hi Maire, if you can’t tolerate the spice, try my mom’s Ketchup shrimp recipe. We do have a butterfly shrimp with bacon recipe – it’s a Chinese restaurant retro classic dish!
This looks awesome! I’m going to try it this week. Would it add anything to stir fry the shrimp shells for a short time before removing them and adding the shrimp. Or would that be not worth it? I love this website and your recipes!!! You must know my tastes.
Hi Altie, good idea! Frying the shrimp shells in a little more oil than we call for in the recipe and removing them would really kick up the flavor! Shrimp-infused oil could bring the dish to another level!
Bill, this recipe looks great. Have you ever tried adding ground Szechuan peppercorns?
Hi Roy, ground Sichuan peppercorns or powder could be a nice addition :)
Cannot wait to try this!!! Thanks
Hi Janice, it’s delicious so I’m sure you will enjoy it :)
How similar in flavor would this be to the Chili-Garlic sauce that Huy Fong sells?
Hi Cody, it is the same. Huy Fong makes a chili garlic sauce it but there are other brands as well.
Hiya Bill. Happy new year. In this recipe for Chili Garlic Shrimp you mention sesame oil. I have both Roasted Sesame Oil and Natural Sesame Oil. Which one do I use? I figured it was the Natural since you didn’t specify roasted but the magic happens when you use exactly what’s specified lol. Thanks for your valuable information.
Hi Lisa, Happy New Year and happy soon-to-be Chinese year of the Tiger! We always use toasted sesame oil in our recipes. Read more about sesame oil here: https://thewoksoflife.com/sesame-oil/ Happy cooking!
Thanks Bill. Will definitely let you know the outcome. I’m sure it’ll be phenomenal like the rest of your recipes.