Sweet Chili Shrimp with Ginger & Cilantro Kudos Kitchen Style

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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.

Sweet Chili Ginger Shrimp with Cilantro

Renee - Kudos Kitchen

Sweet Chili Shrimp with Ginger & Cilantro is by far the easiest, fastest, and most flavorful shrimp dish... EVER! You have my word on it!

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course

Cuisine Asian Cuisine

Calories 0 kcal

Ingredients

  

• 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

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 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.

Nutrition

Serving: 0Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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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.