Chili Crisp Shrimp

This Chili Crisp Shrimp is one of those shrimp recipes the whole family will ask for again and again. Succulent shrimp are seared over medium high heat until golden, then tossed in a crisp sauce loaded with garlic, soy, honey and chili crisp for the perfect balance of savory, sweet and spicy. Tender green beans add a fresh crunch, and a sprinkle of green onion on top ties it all together. Whether you love spicy food or just want a bold, flavorful dish on the table fast, this one delivers. Best of all, this delicious meal comes together in about 20 minutes, making it the ultimate weeknight meal.

Can I use fresh shrimp instead of frozen?

Absolutely. If you use fresh shrimp, they will be easier to dry off before coating in cornstarch. Whether fresh or frozen (thawed), just make sure to remove as much moisture as possible for the best sear.

Is this recipe very spicy?

The heat level depends on how much chili crisp you use. Three tablespoons gives a nice warm heat that is not overpowering. You can reduce it to two tablespoons for a milder version or add additional chili oil for more heat.

Storage Instructions

Place leftovers into an airtight container and refrigerate for up to 4 days. Reheat in the skillet over medium heat or in a microwave until heated through. This chili crisp shrimp is best served hot or warm for the best texture and flavor.

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Ingredient Notes

jumbo shrimp: Jumbo shrimp give you the best surface area for a golden, caramelized sear.
cornstarch: Cornstarch creates a light, crispy coating on the shrimp when seared.
vegetable oil: A little oil in the skillet is all you need to get a golden crust on the shrimp.
chili crisp: Chili crisp adds a rich, spicy crunch that is the star of this sauce.
garlic: Fresh garlic deepens the savory flavor of the sauce.
soy sauce: Soy sauce brings a salty, umami backbone to the dish.
oyster sauce: Oyster sauce adds a savory richness that rounds out the other flavors.
honey: Honey balances the heat with a touch of natural sweetness.
rice vinegar: Rice vinegar adds a mild tang that brightens the entire sauce.
sesame oil: Sesame oil gives a warm, nutty aroma to the finished dish.
green beans: Frozen green beans are convenient and hold up well when blanched and tossed in sauce.
green onions: Green onion adds a mild, fresh bite as a finishing garnish.

Chili Crisp Shrimp

Combine the chili crisp, garlic, soy sauce, oyster sauce, honey, rice vinegar and sesame oil in a mixing bowl and whisk until combined. Set aside.
Steam the green beans until they are cooked. Then immediately move them to a bowl with ice water to blanch them so they remain crisp. Remove from water and set aside.
Gently dry the shrimp with paper towels very well, removing as much moisture as possible. Season with salt and pepper, then toss with cornstarch. Make sure all the shrimp are coated evenly.
Heat a large skillet over medium-high and then add the oil. Sear the shrimp until golden, about 1-2 minutes per side. You may need to sear in 2 batches, as you don’t want to overcrowd the skillet. Place on a plate and set aside.
Add the sauce to the skillet and turn the heat to low. Stir for about a minute until it comes to a low simmer, then add the shrimp and green beans into the skillet. Gently toss to coat in sauce.
Once the shrimp and green beans are coated in sauce and hot, remove from heat. Sprinkle with chopped green onion and serve over noodles or rice.