Chili shrimp

By Patricia Wells

Total Time
15 minutes
Rating
4(6)
Notes
Read community notes

Featured in: FOOD; SINGAPORE'S CUISINE REALLY TAKES A POUNDING

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Ingredients

Yield:Four servings
  • 10cloves garlic, peeled and coarsely chopped
  • 1fresh red chili pepper, about six inches long, coarsely chopped
  • 2pounds fresh shrimp in their shells, rinsed and drained
  • ¼cup vegetable oil
  • 1teaspoon salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

332 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 46 grams protein; 604 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.

  2. Step 2

    Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.

  3. Step 3

    Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.

You have limited access to New York Times Cooking.

Subscribe to return to this recipe, plus over 20,000 more for every interest and skill level.
See subscription optionsCancel or pause anytime

Similar Recipes

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Hungry for More Recipes?

Get recipes, tips and offers in your inbox.

Opt out or contact us anytime. See our Privacy Policy.

Recipe Tags

or to save this recipe.

More Recipes From Patricia Wells

Trending on Cooking

Cooking Guides