If I’ve said it once, I’ve said it a thousand times – we eat our fair share of shrimp in this house. In season, they’re cheaper than chicken – so how can you argue with that? I saw this recipe on Pinterest a few months ago, but always passed over it when making my menu plan for the week. Then Tracey posted it, bringing it to my fore thoughts, and I immediately added it to our menu.
I figured it would be super spicy – but it wasn’t, it was just right. We loved it, and so did the boys. I wasn’t sure they’d be able to eat it, but they eat what we eat, and it wasn’t their first time being introduced to something with a little bit of heat. The original recipe calls for chili sauce, which is like Sriracha. But, I used chili paste in a jar – which is like a chunky version of the infamous rooster bottle. I liked the little pieces of chili in the sauce, but Sriracha would work just fine as well.
We will definitely be making this one again, and again. Might throw some veggies in with the shrimp next time around – maybe some snow peas, perhaps? The sauce was so good, I’m looking forward to trying it with other proteins in the future as well. Take heed, and don’t pass this one over for months like I did!
Shrimp with Spicy Garlic Sauce
1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili paste
2 teaspoons sesame oil
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sugar
2 tablespoons vegetable oil
6 cloves garlic, minced
1 pinch freshly-ground black pepper
1 scallion, thinly sliced
Peel the shrimp, leaving the tail segments intact. Devein the shrimp 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 vegetable oil over medium-high heat. Stir-fry the garlic 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. Season with black pepper.
Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.
Source: adapted from Appetite for China
