Shrimp in Chili Sauce
Plump shrimp simmered in a quick, spicy tomato-chili sauce. Ready in about 20 minutes, this is a bold and easy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp salt
Instructions
- 1
Pat the 1 lb shrimp dry and season with 1/4 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.
- 2
Add the shrimp in a single layer and cook until pink and just opaque, 2-3 minutes per side. Transfer to a plate; they will finish in the sauce.
- 3
Reduce heat to medium. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 3 tbsp tomato paste and 1 tsp chili powder; cook, stirring, until darkened, about 1 minute.
- 4
Add 1/2 cup water and the remaining 1/4 tsp salt. Simmer until slightly thickened, about 3 minutes. Return shrimp and any juices to the pan; toss to coat and heat through, 1-2 minutes.
- 5
Serve hot, spooning extra sauce over the shrimp.
Tools you’ll need
- Large skillet
- Spatula
- Measuring spoons
- Knife and cutting board
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