Chili Crisp Shrimp Recipe

If you crave big flavor and quick weeknight wins, Chili Crisp Shrimp is absolutely irresistible. Juicy shrimp coated in smoky-sweet, garlicky chili crisp sauce sizzle up in mere minutes—think sticky, spicy, umami bliss in every single bite. It’s a dish that’ll make you swoon whether you pile it over jasmine rice, twirl it into noodles, or just swipe it straight from the skillet!

Ingredients You’ll Need

This Chili Crisp Shrimp is a flavor bomb built from super simple, everyday ingredients. Each one is carefully chosen to create the perfect balance of heat, sweetness, and aroma—there’s nothing extra here, just pure flavor synergy.

• Large Shrimp (1 pound): Go for peeled and deveined shrimp for the fastest prep—fresh or thawed frozen both work beautifully.
• Chili Crisp (3 tablespoons or more): The secret weapon! Adds crunch, heat, and little flavor bombs—use your favorite brand, and add more if you crave it spicy.
• Soy Sauce (1 tablespoon): Brings the umami backbone and deepens the savory notes.
• Sriracha (1 teaspoon): For an extra zippy kick—swap in chili-garlic sauce, or tone down for milder palates.
• Honey (1 teaspoon): A touch of natural sweetness helps all those spicy, salty flavors shine even brighter.
• Fresh Ginger (1 teaspoon, grated): Don’t skip this—it brightens up the rich, spicy sauce with a fresh zing.
• Vegetable Oil (2 tablespoons): For that signature sizzle—neutral oils like canola or sunflower are perfect here.
• Garlic (5 cloves, minced): The backbone of so many great Asian dishes—extra garlic brings warmth and depth.
• Garnish (green onion, cilantro, or chili flakes): Finish your Chili Crisp Shrimp with something fresh and colorful for extra pop.

Variations

One of the best parts about Chili Crisp Shrimp is how easy it is to riff on—whether you’re making it gluten-free, piling on veggies, or dialing up (or down!) the heat. Feel free to make this shrimp your own and don’t be afraid to experiment.

• Add Veggies: Sauté bell peppers, snap peas, or broccoli with the garlic for a heartier, more colorful stir fry.
• Make It Gluten-Free: Swap traditional soy sauce for tamari or coconut aminos so everyone can dig in.
• Turn Down the Heat: Use less chili crisp and sriracha for a gentler kick, or add a squeeze of lime for brightness.
• Swap the Protein: Try this same sauce on cubes of tofu, scallops, or thin slices of chicken breast for a fun twist.

How to Make Chili Crisp Shrimp

Step 1: Marinate the Shrimp

Add your peeled and deveined shrimp to a large bowl. Drizzle in 1 tablespoon of chili crisp, soy sauce, sriracha, honey, and freshly grated ginger. Give everything a thorough toss so each shrimp gets fully coated—let this bold marinade soak in for about 15 minutes while you prep the pan. That short rest works wonders for flavor!

Step 2: Sauté Garlic

Heat up the vegetable oil in a large pan over medium-high. When it starts to shimmer, add the minced garlic. Cook just 30 seconds until fragrant—don’t wander away! Garlic can burn fast and you want that toasty depth to shine through every bite of your Chili Crisp Shrimp.

Step 3: Cook the Shrimp

Lay the marinated shrimp in the pan in a single layer. Let them sizzle undisturbed for about 2-3 minutes per side. You’ll see them turn pink and curl when they’re cooked—this happens quick, so keep a close watch for perfection.

Step 4: Toss in More Chili Crisp

Pull the pan off the heat and spoon over the remaining chili crisp. Toss well so every piece glistens with that fiery, crunchy goodness. Yes, it smells as outrageously good as it looks!

Step 5: Finish and Serve

Transfer your Chili Crisp Shrimp to a serving dish and shower with chopped green onions, cilantro, and a sprinkle of extra chili flakes if you love it hot. Grab your rice, noodles, or favorite sides and dig in while it’s fresh and steamy.

How to Serve Chili Crisp Shrimp

Garnishes

I love crowning Chili Crisp Shrimp with a generous handful of chopped green onions or fresh cilantro. A flurry of chili flakes or toasted sesame seeds brightens every bite, adding crunch and a pop of color. If you have lime wedges, add them to the platter—the fresh squeeze brings all the flavor to life!

Side Dishes

This shrimp is dreamy over fluffy jasmine rice, but don’t miss the chance to twirl it into lo mein, rice noodles, or even quinoa for a nutritious twist. For veggie lovers, a quick stir fry of bell peppers and snap peas makes a complete feast—you can even cook them in the same pan before the shrimp.

Creative Ways to Present

For appetizers, try serving Chili Crisp Shrimp on skewers or tucked into lettuce cups for fun, spicy bites. Toss leftovers into a grain bowl with pickled vegetables and a soft-boiled egg, or wrap them in tortillas with cabbage slaw for unforgettable shrimp tacos. The possibilities truly are endless—let your imagination go wild!

Make Ahead and Storage

Storing Leftovers

Leftover Chili Crisp Shrimp should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 2 days. The flavor gets even more intense by day two, making leftovers absolutely crave-worthy!

Freezing

While you can freeze cooked shrimp, the texture is always best freshly made. If you want to freeze, lay the cooked shrimp in a single layer on a baking sheet to freeze individually, then transfer them to a freezer bag for up to 1 month—just note the coating may lose a bit of its signature crunch.

Reheating

Reheat Chili Crisp Shrimp gently in a skillet over low heat with a splash of water or extra chili crisp to keep them juicy. The microwave works in a pinch, but just heat until warmed through to prevent overcooking.

FAQs

Final Thoughts

If you’re looking to spice up your week with something thrilling, Chili Crisp Shrimp is the dish to make. It’s quick, lively, and truly a showstopper at any table. I can’t wait for you to try it—snap a photo, share it with friends, and savor every single fiery, garlicky bite!

Print