Regular readers know that Spicy, Asian, Garlic, and Shrimp are four of our favorite food words, so when I came across this recipe for Shrimp with Spicy Garlic Sauce, it was only a matter of time before we worked it into our food calendar. I could add “easy” to that list of favorite food words, which makes it even more irresistible! It didn’t require any particularly funky ingredients that the average Asian food fan wouldn’t keep on hand regularly, so feel free to work it into your next meal rotation. We paired it with a basic vegetable and noodle stir fry, but could also be done with rice and our Sesame Squash, Asian Grilled Asparagus, Thai Green Beans, Sunomono, or simply a salad with an Asian dressing (like our Thai Peanut Dressing).
- 1 pound uncooked shrimp, peeled and de-veined (I prefer 26-30)
- 3 Tbsp soy sauce
- 2 Tbsp chili garlic sauce
- 2 Tsp sesame oil
- 2 Tsp Chinese rice wine or dry sherry (I used rice vinegar)
- 1 Tsp sugar
- 1 Tbsp olive oil (original called for two)
- 4 cloves garlic, crushed or finely chopped (I cheated and used pre-diced)
- Freshly-ground black pepper, to taste
- 1 Green onion, thinly sliced
- If not already done, peel and de-vein shrimp.
- In a small bowl or measuring cup, mix together the soy sauce, chili garlic sauce, sesame oil, rice wine, and sugar and set aside.
- In saucepan or wok set to medium-high, heat olive oil and add garlic. Cook for 30-60 seconds, without browning.
- Add shrimp to garlic, stirring to ensure both shrimp is just cooked through. Do not over-cook.
- Turn off heat and add sauce to shrimp. Stir to coat.
- Add black pepper to taste, and sprinkle with green onions.
Made this last night and it was wonderful! It’s quite spicy( lots of heat! ) I tripled the sauce ingredients and added steamed broccoli and slivered carrots. Have added this to my favorites!