Garlic Shrimp with Sweet Chili Glaze
Elevate your dinner with this Garlic Shrimp with Sweet Chili Glaze recipe. Featuring large, juicy shrimp coated in a delightful blend of sweetness and spice, this dish is perfect for any occasion. The combination of soy sauce, honey, and chili-garlic sauce creates a glaze that caramelizes beautifully when stir-fried, while the garlic and red chilies add depth and flavor. This dish can be served over rice or alongside vegetables, making it a versatile and irresistible meal. Perfect for sharing with family and friends, this recipe is sure to impress.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
large peeled deveined shrimp
3/4 lb (tails intact)
cornstarch
1 1/2 teaspoons
salt
1/2 teaspoon
soy sauce
1 1/2 tablespoons
ketchup
1 tablespoon
honey
1 tablespoon
chili-garlic sauce
2 teaspoons
vegetable oil
2 tablespoons
yellow onion
1/4 cup (finely diced)
minced garlic
1 tablespoon
dried red chilies
6
Instructions
1
In a medium bowl, combine the shrimp with cornstarch and salt, tossing well to coat. Allow to marinate for 10 minutes. This will help give the shrimp a nice texture.
2
While the shrimp marinates, prepare your sauce by mixing together the soy sauce, ketchup, honey, and chili-garlic sauce in a small bowl. Set aside.
3
Heat a wok or large skillet over high heat and add the vegetable oil, swirling to coat the surface evenly.
4
Once the oil is hot, add the shrimp to the wok. Stir-fry for about 2 minutes until the shrimp turns pink and is just cooked through.
5
Add the finely diced onion, minced garlic, and dried red chilies to the wok. Stir-fry for an additional 30 seconds until fragrant.
6
Pour the prepared sauce over the shrimp and vegetables, stirring continuously until everything is evenly coated and heated through, about 30 seconds.
7
Remove from heat and serve immediately, garnished with extra chilies if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic Shrimp with Sweet Chili Glaze?
It is a flavorful dish featuring large, juicy shrimp stir-fried in a sweet and spicy sauce made with honey, soy sauce, and chili-garlic sauce.
How long should I marinate the shrimp?
The shrimp should be marinated in cornstarch and salt for about 10 minutes to help create a nice texture.
What ingredients are in the sweet chili glaze?
The sauce consists of soy sauce, ketchup, honey, and chili-garlic sauce mixed together.
What type of shrimp is best for this recipe?
Large peeled and deveined shrimp with the tails intact are recommended.
What is the purpose of cornstarch in this recipe?
Tossing the shrimp in cornstarch before stir-frying helps give the shrimp a better texture and helps the glaze adhere.
Is this shrimp recipe spicy?
Yes, it has a kick from both the chili-garlic sauce and the six dried red chilies used in the stir-fry.
How do I prepare the vegetables for the stir-fry?
The yellow onion should be finely diced and the garlic should be minced before starting the cook.
What kind of oil should I use?
Vegetable oil is recommended as it has a high smoke point suitable for stir-frying over high heat.
How long does it take to cook the shrimp?
The shrimp is stir-fried for about 2 minutes until pink, then for another minute with the aromatics and sauce.
What should I serve with Garlic Shrimp with Sweet Chili Glaze?
This dish is versatile and can be served over rice or alongside steamed or stir-fried vegetables.
Can I substitute the honey in the sauce?
While honey provides a specific sweetness and thickness, you could experiment with maple syrup or agave, though the flavor profile will change.
How many dried red chilies are needed?
The recipe calls for 6 dried red chilies to add depth and heat.
When do I add the garlic and onion?
Add the finely diced onion, minced garlic, and dried red chilies after the shrimp has been stir-fried for 2 minutes.
Do I need a wok to make this recipe?
A wok is ideal for high-heat stir-frying, but a large skillet will also work well.
How do I finish the dish?
Once the sauce is added and everything is coated and heated through, remove from heat and serve immediately with optional extra chilies for garnish.
Is the garlic added at the beginning?
No, the garlic is added after the shrimp is mostly cooked to prevent it from burning and to keep it fragrant.
Can I use frozen shrimp?
Yes, but ensure the shrimp is fully thawed and patted dry before tossing with cornstarch and salt.
What is the role of ketchup in the glaze?
Ketchup adds a bit of acidity, sweetness, and body to the chili sauce base.
Can I remove the shrimp tails?
The recipe suggests leaving tails intact for presentation, but you can remove them before cooking if you prefer.
How much soy sauce is required?
The recipe uses 1.5 tablespoons of soy sauce for the glaze.
Does this dish contain many ingredients?
There are 11 ingredients in total, making it relatively simple to prepare.
Is this a quick meal to prepare?
Yes, it is tagged as a quick dinner since the actual cooking time is less than 5 minutes.
How do I prevent the shrimp from overcooking?
Stir-fry them only until they just turn pink, which takes about 2 minutes, then move quickly with the remaining ingredients.
Can I use fresh chilies instead of dried?
Yes, fresh chilies can be used, though the flavor and heat intensity may differ from dried red chilies.
What is chili-garlic sauce?
It is a common Asian condiment made of salted chilies and garlic, providing both heat and savory notes.
Is this dish suitable for sharing?
Yes, it is described as an impressive dish perfect for sharing with family and friends.
How do I ensure the sauce is well-distributed?
Stir continuously for about 30 seconds after pouring the sauce over the shrimp and vegetables.
Should the heat be high the entire time?
Yes, stir-frying generally requires high heat to cook quickly and caramelize the glaze.
Can I add more vegetables?
While the recipe focuses on shrimp and onion, you can add bell peppers or snap peas, though you may need to increase the sauce amount.
Is the shrimp seasoned before cooking?
Yes, the shrimp is tossed in salt and cornstarch and allowed to sit for 10 minutes before it hits the pan.