Thai-Style Ginger & Sweet Red Chili Shrimp

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This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket.

Plate of Thai-style ginger and sweet red chili shrimp with rice.

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 lived within a stone’s throw of many great restaurants. One dog, two kids, and a house in the burbs later, it’s actually much easier – not to mention a lot less expensive – to cook and eat at home. And the fact is, you don’t have to go out to enjoy restaurant quality meals. This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket. The flavor comes from lots of fresh ginger, garlic, and one of the best bottled sauces you can have in your kitchen: Thai Sweet Red Chili Sauce.

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Thai-Style Ginger & Sweet Red Chili Shrimp

This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket.

Servings: 4 - 6


  • 2 pounds extra large shrimp, peeled and deveined, thawed if frozen
  • 2 tablespoons dry sherry
  • ¼ teaspoon salt
  • ¼ cup peanut oil, divided
  • 1½ tablespoons finely grated fresh ginger (see note)
  • 3 cloves garlic, minced
  • 2 tablespoons Thai Sweet Red Chili Sauce
  • 1 tablespoon finely chopped jalapeño pepper, seeded
  • ½ cup water
  • 1 teaspoon soy sauce (use gluten-free if needed)
  • 4 scallions, green parts only, thinly sliced
  • 2 tablespoons red bell pepper, finely chopped
  • ¼ teaspoon Asian/toasted sesame oil


  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: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Pair with

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 198
  • Fat: 11 g
  • Saturated fat: 2 g
  • Carbohydrates: 3 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 21 g
  • Sodium: 1049 mg
  • Cholesterol: 191 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • It had good flavour, but where’s the sauce? Even my husband said it could use some sauce for soaking up and spreading around. When the instructions said to simmer the sauce just until thick, I had to add more water to end up having any sauce. Did I do something wrong? I don’t think so. I followed the recipe. I only gave it 4 stars because of the sauce and nothing else. Like I said, it had good flavour and it was easy and very quick to cook. Ready in like 15 mins so make sure you have your ingredients prepped and ready to go.

    • Hi Judy, Sorry you had a problem with the sauce. Did you use a pan that is larger than 12 inches?

      • Hi Jennifer, I never thought of that lol. But I never usually measure my pans before I cook. However, I measured this one since you asked. It’s a wok style pan and the base measures 10″ and then it widens to the top at 12″. I’ll just double the sauce next time like other reviewers have done. Like I said, the flavour was very good…just wished there was more. :0)

  • Usually there is a picture of ingredients but I don’t see one here. Can you give me a name brand of the chili sauce or picture. The one I know of here is very sweet and sticky, like a dipping sauce. Will this do?

    • Hi Mary Lou, I think the one you have sounds right. I usually use Mae Ploy or Thai Kitchen.

  • As expected from Jenn, this recipe is delicious. Clearly the key is to not overcook the shrimp. I took the advice from others & doubled the sauce. Glad I did because it’s so perfect with the shrimp & rice. Whenever I’m looking for a new way to cook anything, I always go to your website first…you ALWAYS fulfill my culinary desires! You’ve helped me get through a year of having fun in my kitchen during this crazy time. Thank you!

  • Fabulous recipe! Timing is everything to not overcook the shrimp and this was perfect. Thai sweet chili sauce is a staple in my house from now on. Could have doubled the sauce recipe because it was gobbled up! This recipe is a keeper!

  • This recipe is a winner! I’m always concerned about overcooking shrimp, and these shrimp couldn’t have been more tender and delicious. Jenn, the nutrition information lists a very high sodium content, which I find very puzzling. Is this correct?

    • So glad you liked it! (I double checked the nutritional info and it’s correct.) Frozen shrimp is actually high in sodium (often, salt is added for flavor and the preservatives add sodium as well). Couple that with soy sauce and the chili sauce and it adds up. You could use reduced-sodium soy sauce and if you can find a reduced-sodium chili sauce, you could try that as well. Hope that helps!

  • What is the best way to reheat shrimp without making it tough?

    • — Virginia Lehner
    • Reply
    • Gently! I’d reheat these on the stove over medium heat until just heated through.

  • I am usually really impressed by the recipes on this site. This recipe was my least favorite. It was just kind of boring for my taste. It wasn’t bad by any means, it just could have had more flavor.

  • I’m always my own worst critic with whatever I cook. Not with this one. Loved it from the first bite. My husband said he’s going to watch me serve to make sure he gets all the shrimp he’s entitled to. Love all your recipes!

    • 🙂 Glad you both enjoyed it!

  • Do you think Argentine red shrimp would work in this Thai ginger /chili recipe? Thank you for your advice!

    • Sure, Linda – enjoy!

  • Really yummy, no changes or modifications needed.

    • — Angela Webster
    • Reply
  • On a whim – my 11yo and I were brainstorming what to make for dinner. Her said Thai shrimp chili stirfry. I googled those words and up came this site. I have made the recipes from this site for years so knew it would be good. It was better then that! My entire family(3kids 11-14) gobbled it up. My husband said I should have made double the sauce.

    • — Caroline Sayan
    • Reply
  • I ate half of the shrimp I made before my husband even made it into the kitchen for dinner. He polished off the rest. ‘Nuff said.

  • Have made this a few times and it’s always come out very good. HOWEVER….The recipe ingredient list calls for 2 tablespoons of dry sherry yet the cooking instructions have no mention of adding sherry of any kind at all.
    Kind of drove me nuts thinking I was just missing something but I had other sets of eyes try to locate the sherry in the cooking instructions and it seems just not to be there.

    • Hi J.N., glad you like this. The first paragraph of the instructions indicates that you should marinate the shrimp in the dry sherry and salt. Hope that clarifies!

  • This sounds wonderful! Can it be made ahead of time, and then reheated or served cold? I would like to make this for a very large gathering (40 plus), so really need to make this at least one day ahead of time.

    • Hi Mary Jo, I think you could get away with serving these cold; I’d hesitate to reheat them as shrimp can get overcooked quickly. Hope everyone enjoys!

  • Hi there…Thank you for this recipe. I made this dish as instructed last week and my family enjoyed it very much. One person thought the sauce would be great if thickened up a bit. What do you think? If I add a cornstarch slurry, do you think the shrimp would still shine? Thanks again!

    • Sure, Rani – I think the slurry would work well here. Please let me know how it turns out!

  • I made this dish twice now and once the prep is finished, it is dead easy to prepare and quick cooking time. I can put the steaks on the grill and then make this shrimp dish in the time it takes the meat to cook. Everything is ready at once. I forgot to mention this dish is absolutely delicious

    • — John Fitzgerald
    • Reply
  • My daughter licked her plate clean!! Simply delicious !

  • Love this recipe. I have made it three times now, and have enjoyed it every time.

  • The Thai style ginger chicken was out of this world. Easy to make and my 83 year old picky mother loved it!

  • I just realized I asked this question earlier on the wrong recipe page. Sorry about that… Moving too fast! My question is what is the best substitute for Sherry? Marsala, white wine, or chicken broth? I’m leaning towards Marsala. Let me know what you think. I can’t wait to try this recipe!

    • — Marla debbaudt
    • Reply
  • This recipe rocks!! I’ve made it twice–once as written and once with cubed chicken breast. The second time I used more vegetables, large pieces of red pepper and onion. Fantastic!

  • So easy to make yet so delicious. I didn’t have sherry or white wine, so I omitted it, and yet the result was a restaurant quality meal. Thank you so much for such wonderful recipes and a great website.

  • Easy and delicious. Tasted and smelled wonderful! My 2-year-old even ate some shrimp and loved it.

  • Can I use Thai chili peppers?

    • Hi Iris, Absolutely, that would be fine.

  • A versatile keeper. Instead of shrimp, I sauteed fresh cod, and stir fried bok chop and mushrooms to accompany the cod. We had plenty of cod, so the next day, I added another couple of tablespoons of chili sauce and some cilantro. We loved it both nights!

  • Another winner, Jenn. Really easy; I prepped the ingredients while the shrimp marinated. I didn’t have jalapeños so used Sambal Oelek, crushed red chiles. My very fussy husband said I could make it again.

  • Jenn, I felt like a “rock star” tonight and I owe it all to you. I made your Thai Ginger and Sweet Red Chili Shrimp and it was outrageously good! It was not only delicious and super simple to make, but it looked beautiful…like a dish you would get at the finest Asian restaurant. Of course, now I have a problem…..I can’t disappoint my family tomorrow with something just ordinary….nice problem to have….thank you for making me look so good!

  • How would this be using extra firm tofu

    • 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 🙂

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

    • Hi Jan, Yes, white wine would be fine.

      • I am about to make this dish and I’m wondering if I could use chili garlic sauce instead of the sauce in the recipe. This is what I have, not the one you use in your recipe.

        • Hi Meda, I think using all chili garlic sauce would make it really spicy. You may want to use 1 tablespoon of that mixed with 1 tablespoon of honey or brown sugar. Hope that helps!

  • We love all of the recipes.

    • — Mary J. Williams
    • Reply
  • 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….


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

  • 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!!

  • 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….

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

  • 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!

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

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

  • …I meant Thai 🙂

  • 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?

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

  • 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.

    • — creative recreation
    • Reply
  • 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.

  • 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?

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

  • 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!

  • 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.

  • 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 🙂

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

  • 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….

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

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