Thai Ginger & Sweet Red Chili Shrimp

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When Michael and I were newly married and living in the city, we used to go out to dinner almost every night. We worked long hours, had an apartment with a teeny-tiny kitchen (we kept our bicycles in it!) and were a stone’s throw from tons of great restaurants.

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One dog, two kids and a house in the burbs later, eating out is not as carefree as it used to be. It’s actually much easier – not to mention a lot less expensive – to cook and eat in. And the fact is, you don’t have to go out to enjoy great restaurant style meals.

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This Ginger & Sweet Red Chili Shrimp, for example, is a very authentic tasting Thai dish, yet it’s easy to make and you can find all the ingredients at most supermarkets. The flavor comes from lots of fresh ginger and garlic, and of course, one of the best bottled sauces you can have in your kitchen – Thai Sweet Red Chili Sauce.

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The only thing to keep in mind is to have all your ingredients ready by the stove before you start cooking. Shrimp cook incredibly fast so you have to work quickly.

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Serve with jasmine rice…no babysitter required.

Thai Ginger & Sweet Red Chili Shrimp

Print Recipe
Servings: 4

Ingredients

  • 2 pounds extra large shrimp, peeled and deveined
  • 2 tablespoons dry sherry
  • 1/4 teaspoon salt
  • 1/4 cup peanut oil, divided
  • 1-1/2 tablespoons finely grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons Thai Sweet Red Chili Sauce
  • 1 tablespoon finely chopped jalapeño pepper, seeded
  • 1/2 cup water
  • 1 teaspoon soy sauce
  • 4 scallions, green parts only, thinly sliced
  • 2 tablespoons red bell pepper, finely chopped
  • 1/4 teaspoon Asian sesame oil

Instructions

  1. Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
  2. Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the 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, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat, stir in the sesame oil, and then pour over the shrimp. Serve with jasmine rice.
  3. Note: When working with jalapeño peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.
  4. Note: To grate fresh ginger, first peel the skin and then rub the ginger root along a rasp or fine grater. Watch your fingers!
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  • Laurie

    An easy way to peel ginger root is to use a spoon as if it were a vegetable peeler. It works really well!

  • What a beautiful site! I too was once a chef, and now love my new gig – as a home cook. Good to know there are others out there….

  • lisi

    also good to freeze the peeled ginger – and grate. the recipe looks delicious!

  • kat

    Made this for dinner last night and was such a huge hit! It had a nice light heat and wonderful flavor. The ginger was a little tricky, but I bet I just need to practice :)

  • We enjoyed this recipe yesterday! My only complaint is that we didn’t have enough for all 14 of us! LOL We loved it, and a friend is trying it out today. :) Thank you! Congratulations on the talk at Bloomingdales. Hope it went well for you. From a fellow Northern Virginian.

  • Cheryl

    I made this recipe tonight and we all loved it!! It was so yummy!! It was a big hit with a 10, 12 and 15 year old! Thanks so much Jenn. Keep the recipes coming!
    Cheryl

  • I made this for dinner tonight and it was amazing! It is now my husbands new favorite dish. Thanks!

  • Vi

    I’m finally getting around to buying all the ingredients but I’m having problems finding the sesame oil and the Thai Sweet Red Chili Sauce- are you getting these at Whole Foods?

  • Denise

    I got the sesame oil and Thai Sweet Red Chili Sauce at Albertson’s (generic Pacific northwest grocery store). It’s usually in the ‘ethnic’ isle with all of the other soy sauce and asian foods.

  • These look great! I recently read a recipe in Bon Appetit that added a huge pat of butter to the inside of a burger! I’m glad to see something that doesn’t rely on so much fat for flavor, haha.

  • bethy

    Made this again, and my husband asked if I would make this once a week. Huge hit, love it!

  • Melissa G

    I tried this recipe and it was great and simple to follow. My husband is not much for Asian cuisine and he liked this one. I definitely will make this recipe again, but i would like mixing it up a little. Anyone have suggestions on how to make it spicy-hot without losing the Tai flavor?

  • Melissa G

    …I meant Thai :)

  • Esther

    This shrimp is great – we love spicy and it was perfect! I make it often! Thanks!

  • Ray

    I Love Fresh Ginger…..Can’t wit to m
    ake this one !!!!!

  • Emily

    This is a weekly staple in our house. My family would be deeply disappointed if they went a whole week without this for dinner. And it’s easy too…even better!

  • Cherie

    I try to get more veggies into our diet, so I added some snow pea pods and red onion chunks. Very good!

  • Becky Slater

    Well, our family eats all things Asian, so this was another awesome dish to add to our regluar menu at home. This is my go-to site for receipes – I never have to change anything – I just print it, go to the store, follow directions & the family raves….

  • Jill

    We loved this. My husband doesn’t like Thai much but he liked this. Just found your site not long ago and all the recipes we’ve tried have all been great. Thanks!!

  • Ziad

    Hi Jen,
    i would like to try this recipe but i am wondering if i could use something else for the dry cherry as well as they penut oil. Alergies….

    thanks
    ziad

    • Jenn

      Hi Ziad, Just leave out the sherry and use any vegetable oil in place of the peanut oil. I hope you like it!

  • Mary J. Williams

    We love all of the recipes.

  • Jancooks

    What can I use in place of sherry? Is white wine ok? thanks!

    • Jenn

      Hi Jan, Yes, white wine would be fine.

  • debi

    How would this be using extra firm tofu

    • Jenn

      Hi Debi, I’m not too familiar with cooking tofu so I can’t say for sure, but I can’t imagine it’d be bad :)

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