Thai Ginger & Sweet Red Chili Shrimp

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often.
  • Heat a large wok or 12-inch skillet until very hot.
  • While pan is heating, lay shrimp out on paper towels and pat dry.
  • Add 2 tablespoons peanut oil to pan and heat until sizzling.
  • Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes.
  • Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch.
  • When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more.
  • Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes.
  • Do not overcook.
  • Use a slotted spoon to transfer shrimp to serving dish.
  • Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp.
  • Serve with jasmine rice.
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