Sweet Chili Shrimp with Ginger & 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 steps to make Sweet Chili Shrimp with Ginger & Cilantro couldn’t be easier:
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.
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.
- 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
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-Place the shrimp, cornstarch, ginger, salt, and pepper in a large bowl and toss to coat thoroughly.
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-In a small bowl, combine the teriyaki sauce, honey, vinegar and chili sauce.
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-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.
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-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:
ASIAN INSPIRED PORK MEATBALLS:
I’m excited to be able to coordinate this post for Sweet Chili Shrimp with Ginger & Cilantro with these adorable Asian inspired tea towels requested as a special order by a customer. I think they’re the perfect compliment to this recipe.
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
Souffle Bombay
Thursday 17th of September 2015
Shrimp os my #1 favorite food! Shaaaa-rinnnp! This is exactly how I love it too - fabulous recipe. I'd eat every single one and look for more!
Amanda Tynis
Wednesday 16th of September 2015
Hahaha "shrimply" love it! And i love this take on the classic shrimp and grits!
Kim Bee
Wednesday 16th of September 2015
Oh man, this makes me wish I could eat shellfish. It looks so darn good. I'll have to make it when my sis in law visits. She will love it, and me for making it.
Aly ~ Cooking in Stilettos
Wednesday 16th of September 2015
This looks fantastic Renee! Forget dialing for dinner - I just need to make this delicious creation :) I need to order a Cooking In Stilettos apron from you soon!
Back for Seconds
Tuesday 15th of September 2015
This looks really tasty, and what fun towels you made!! Such a talented lady ;)