Description
Garlic shrimp with an Asian spicy twist!
Ingredients
Units
Scale
- 1 pound large shrimps (peeled and deveined)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 5 cloves garlic (chopped)
- 1 tablespoon ginger (peeled and finely chopped)
- 1 large shallot (finely chopped)
- 6 stalks scallions (roughly chopped)
For the sauce
- 1 tablespoon chili crisp
- 2 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1 teaspoon sriracha sauce
Instructions
- Put shrimps in a bowl and add salt and baking soda. Mix using your fingers until the shrimps are evenly coated. Brine for 15 minutes.
- Mix all the ingredients for the sauce and set aside.
- Rinse shrimps under cold water and pat dry.
- In a pan over medium high heat, add oil and when the oil is hot, add garlic, ginger and shallot and cook for 1 minute.
- Add shrimp and cook for 4-5 minutes, until shrimps are cooked through.
- Add scallions and cook for 1 minute.
- Add sauce and toss until the shrimps are evenly coated with. Transfer to a bowl or plate and serve with rice.
Notes
This garlic shrimp with chili crisp recipe will keep refrigerated for up to 2 days.
Nutrition
- Serving Size:
- Calories: 220
- Sugar: 1.7 g
- Sodium: 1233.8 mg
- Fat: 11.9 g
- Saturated Fat: 2.4 g
- Carbohydrates: 4.4 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 188.9 mg
