Chili Shrimp

Chili Shrimp

  • Prep: 15 min
  • Cook Time: 6 min
  • Total: 21 min
  • Serving: 4 Servings

Leaving the heads on shrimp adds succulent flavor and impressive presentation to your dish. Serve this sweet and savory seafood main course with steamed white rice. 


  • 2 pounds, large shrimp, preferably head-on, rinsed and de-veined
  • 2 tablespoons ketchup
  • 2 tablespoons dry sherry
  • 2 tablespoons Asian sweet chile sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 2 medium jalapeños, seeded and minced
  • 2 cloves garlic, minced
  • 1 stalk of fresh lemongrass, tender inner white bulb only minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, thinly sliced
  • 1/4 cup chopped cilantro


  1. Place the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar into a bowl, stir well until combined and then set aside.
  2. Place 2 tablespoons of oil into a large sauté pan over high heat. Once it begins to shimmer, add the shrimp and sauté for 2 minutes.
  3. Add the remaining oil to the pan and then stir in the jalapeños, garlic, lemongrass and ginger. Cook the mixture for 1-1/2 minutes and then stir in the scallions and the ketchup mixture. Sauté for an additional 1 minute, stir in the cilantro and then serve immediately.

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