Try this slightly spicy chili garlic shrimp for dinner tonight. Honestly, the trickiest part of this dish is making the sauce, but you can easily make it early in the day and refrigerate. If you do, your dish will be done in a flash! Serve as an appetizer with toothpicks, or as a main dish with rice. Garnish with fresh cilantro, if desired.
Ingredients
2 tablespoons chili garlic sauce
2 tablespoons hoisin sauce
1/3 cup shrimp stock (see Cook’s Note)
1 tablespoon tomato paste
1 tablespoon mirin
1/4 teaspoon sesame oil
2 teaspoons minced fresh ginger
1 clove garlic, minced
2 tablespoons chopped shallot
2 tablespoons chopped cilantro, plus more for garnish
3 tablespoons vegetable oil
1 clove garlic, sliced
1 (1/8-inch-thick) slice fresh ginger
1 pound raw shrimp, 21-25 shrimp per pound, shelled and deveined
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Directions
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