Chili Crisp Shrimp
This Chili Crisp Shrimp is one of those shrimp recipes the whole family will ask for again and again.
Servings: 4
Calories: 200kcal
Ingredients
- 1 pound jumbo shrimp peeled and tails removed
- Salt and pepper for seasoning
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 tablespoons chili crisp
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 10 ounces frozen green beans
- 2 green onions sliced
Instructions
- 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.
Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1276mg | Potassium: 372mg | Fiber: 2g | Sugar: 8g | Vitamin A: 777IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 1mg