Shanghai Chili Crisp Shrimp
Tender shrimp tossed in a glossy garlic-ginger sauce with a hit of chili crisp and a finishing splash of Shaoxing wine. One skillet, 15 minutes, pure umami.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 tbsp chili crisp (like Lao Gan Ma)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Shaoxing wine or dry sherry
- 3 stalks scallions, sliced thin
Instructions
- 1
Pat shrimp dry with a paper towel. Season generously with salt and pepper.
- 2
Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Add shrimp and sear without stirring for 90 seconds until the bottoms turn opaque and pink.
- 4
Flip shrimp and cook 60 more seconds. Transfer to a plate.
- 5
Add garlic and ginger to the same skillet. Stir constantly for 30 seconds until fragrant.
- 6
Pour in Shaoxing wine, scraping up any browned bits. Return shrimp to the pan and toss with chili crisp for 60 seconds.
- 7
Remove from heat. Scatter scallions over the top and serve immediately over rice or noodles.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon or silicone spatula
- plate
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