Chili Crisp Shrimp is a quick and easy weeknight dish! This buttery, spicy shrimp is great served over steamed rice.
I jumped on the Chili Crisp train a couple of years ago. If you’re unfamiliar, Chili Crisp is a condiment made with oil and crispy bits of peppers, garlic and seasonings. It is savory, spicy and perfect for putting on just about anything. I like to spoon it over stir fry, dunk my egg rolls in it and even fry eggs in it.
However, my new favorite way to enjoy it is by making this Chili Crisp Shrimp. It’s buttery, spicy and best of all it comes together in a snap. Which means that it is perfect for a weeknight meal.
Let’s talk about what you’ll need to make it.
Chili Crisp Shrimp Ingredients:
- SHRIMP: It is best to use medium to large shrimp for this recipe. If you need help peeling and deveining. Check out my guide How to Peel and Devein Shrimp.
- CHILI CRISP: There are so many different brands of chili crisp that you can buy. My favorites are Momofuku Chili Crisp (Affiliate link) and Fly by Jing Sichuan Chili Crisp.
- SOY SAUCE: Will add saltiness and umami flavor.
- GROUND GINGER: Adds a warm, sweet flavor.
- BUTTER: Makes the sauce rich and buttery.
- GARLIC: Chili crisp has garlic in it usually but I like to add even more fresh garlic.
- CHICKEN BROTH: Helps make the sauce.
- GREEN ONIONS: Mainly for garnish but also adds a subtle oniony flavor.
Step by Step Photos and Instructions:
One of my favorite things about making this Chili Crisp Shrimp is how easy it is. Follow along with these step by step photos and instructions detailing how to make it.
- STEP #1: Combine shrimp with chili crisp, soy sauce and ginger. Mix to ensure that all shrimp is coated. Refrigerate for 20 minutes.
- STEP #2: Add 2 tablespoons of butter to the pan. When melted, add shrimp and cook just until pink and cooked through, 3 – 5 minutes.
- STEP #3: Remove shrimp from pan, cover loosely with foil to keep warm. In the same pan that you cooked the shrimp, melt remaining butter. Once melted, add garlic and cook 30 seconds. Add chicken broth and continue cooking until it reduces slightly. About 5 minutes.
- STEP #4: Drizzle sauce over shrimp. Sprinkle with green onions and serve immediately.
Storage and Leftovers:
I highly recommend eating this shrimp immediately after it is cooked, you run the risk of over-cooking it if you reheat it. That being said, store leftovers covered in the refrigerator and use within 3 days.
Looking for more shrimp recipes? Try these!
Andouille Shrimp Fried Rice is a cajun take on the classic fried rice!
Shrimp Linguine with Zucchini and Tomatoes is my absolute favorite pasta! Perfect for summer!
Cajun popcorn shrimp is quick, easy and oh so crispy! Sweet shrimp, marinated in Cajun seasoning, then coated in breadcrumbs and fried until golden.
Servings
Ingredients
- 1 pound large shrimp (peeled and deveined, tails removed (if desired))
- 2 teaspoons chili crisp
- 1 teaspoon soy sauce
- 1/2 teaspoon ground ginger
- 4 tablespoons butter (divided )
- 4 cloves garlic (minced )
- 1/4 cup low sodium chicken broth
- 3 green onions (diced )
Instructions
Combine shrimp, chili crisp, soy sauce and ginger together in a bowl. Mix well so that all shrimp is coated in the sauce. Refrigerate for 20 minutes.
Melt 2 tablespoons butter in a skillet over medium heat. Once melted add shrimp and cook until pink and cooked through. 3 - 5 minutes. Transfer to a plate to keep warm.
Heat remaining butter in a skillet over medium heat. Add garlic and cook 30 seconds. Add in chicken broth and cook until it reduces slightly, about 5 minutes.
Transfer shrimp to a plate, drizzle butter sauce over the top. Garnish with green onions and serve immediately.
