Sweet Chili Shrimp with ginger and cilantro is by far the easiest, fastest, and most flavorful shrimp dish... EVER! You have my word on it!
I found (and ever so slightly tweaked), this recipe from a cookbook I own called "The Chinese Takeout Cookbook" by Diana Kuan. It's "shrimply" the best recipe for homemade Mandarin-style chili shrimp I've ever made, and it only takes 15 minutes from start to dinner. Pun intended. HaHa!
The sauce for this Sweet Chili Shrimp with Ginger & Cilantro comes together with only four ingredients. It's sweet, spicy, tangy, and with the garnish of fresh cilantro to finish the dish, it also has a mild hint of citrus flavor.
The step-by-step instructions:
- Place the shrimp, cornstarch, ginger, salt, and pepper in a large bowl and toss to coat thoroughly.
- In a small bowl, combine the teriyaki sauce, honey, vinegar, and chili sauce.
- Heat a large skillet over medium/high heat.
- Add the oil, shallots, and shrimp.
- Cook and stir occasionally until the shrimp are pink and opaque (approximately 5-7 minutes).
- Turn the heat down to medium and add the chili sauce mixture.
- Cook an additional 2-3 minutes until the sauce is heated through.
Luckily for me, as I'm sitting down and writing this post, I'm eating some of the leftovers of this dish for lunch. I'm a very happy girl because editing all these photos made me incredibly hungry for this Sweet Chili Shrimp with Ginger & Cilantro again. Sure does beat a peanut butter sandwich any day of the week.
Sweet Chili Ginger Shrimp with Cilantro
- 2 pounds large shrimp peeled and deveined (I also removed the tails)
- 2 tablespoons cornstarch
- 1 tablespoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons teriyaki sauce
- 2 tablespoons honey
- 3 tablespoons apple cider vinegar
- ½ cup prepared chili sauce
- 2 large shallots minced
- 1 tablespoon canola oil
- 2 tablespoons chopped fresh cilantro
- brown rice for serving
- -Place the shrimp, cornstarch, ginger, salt, and pepper in a large bowl and toss to coat thoroughly.
- -In a small bowl, combine the teriyaki sauce, honey, vinegar and chili sauce.
- -Heat a large skillet over medium/high heat. Add the oil, shallots, and shrimp. Cook and stir occasionally until the shrimp are pink and opaque (approximately 5-7 minutes). Turn the heat down to medium and add in the chili sauce mixture. Cook an additional 2-3 minutes until the sauce is heated through.
- -Serve the shrimp and sauce over brown rice and garnish with chopped cilantro.
For more delicious Asian inspired dishes, please click on the following recipe titles:
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!