Shrimp In Red Chili Sauce Recipes

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

HONEY CHILE SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

SHRIMP IN RED CHILI SAUCE

Steps:

• In large skillet over medium-high heat, dry-roast chilies, pressing down on all sides until fragrant and toasted, 4 minutes. Do not burn. In bowl, soak in warm water for 20 minutes. Drain, seed and chop coarsely; set aside.
• In skillet over medium-high heat, roast tomatillos and red pepper, turning often, until charred all over and softened, about 30 minutes. Let cool slightly; skin and seed.
• In blender or food processor, combine chopped chilies, tomatillos, red pepper, onion, garlic, vinegar, oregano, salt and pepper, purée until smooth. Using wooden spoon, press through fine sieve into bowl.
• In clean skillet, heat half of the oil over medium heat. Add chili sauce; cook, stirring often, for about 10 minutes or until thickened and slightly darkened. Transfer to bowl; cover to keep warm.
• Add remaining oil to skillet; stir-fry shrimp over high heat for 2 to 3 minutes or until bright pink and opaque. Immediately pour sauce over shrimp. Let stand at room temperature for shrimp to absorb flavour, 5 to 10 minutes. Serve slightly warm with toothpicks.

SHRIMP WITH GINGER-CHILI SAUCE

Steps:

• Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,

CHILI SHRIMP

Steps:

• Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.