Sweet Chili Shrimp
Pan-fry shrimp with red pepper and simmer briefly in sweet chili sauce and ketchup.
- Cuisine
- Korean
- Prep
- 13 min
- Cook
- 9 min
Scale the recipe
Ingredients
- Shrimp Raw weight after peeling, deveining and patting dry with a paper towel
- 240 g
- Red bell pepper Stem and seeds removed
- 75 g
- Large green onion (daepa) White and pale green parts
- 25 g
- Garlic Peeled
- 6 g
- Neutral cooking oil
- 1 T
Seasonings
- Sweet chili sauce
- 2 T
- Ketchup
- 1 T
- Water
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Pat the shrimp dry
Thaw frozen raw shrimp in the refrigerator. Remove any remaining veins along the back, pat dry with a paper towel and weigh 240 g.
-
Chop the pepper and aromatics
On a board for vegetables, cut red bell pepper 75 g into bites. Finely chop the green onion 25 g and mince garlic 6 g.
-
Mix the chili sauce
Stir sweet chili sauce 2 T, ketchup 1 T and water 2 T together in a small bowl.
-
Sear the shrimp
Heat a wide skillet over medium-high heat and add neutral oil 1 T. Spread the shrimp in one layer and turn them when the underside turns pink.
-
Add the vegetables
Add the pepper, green onion and garlic. Stir-fry with the shrimp for about 1 minute, spreading the minced garlic with a spatula.
-
Pour in and reduce the sauce
Pour in the sauce and bring to a simmer over medium heat, stirring. Cook about 2–3 minutes, until the liquid reduces and lightly coats the shrimp.
-
Check the internal temperature
Insert a clean thermometer from the side of the largest shrimp into its thickest part. Keep the center at 85°C or higher for 1 minute. If the sauce thickens too much, lower the heat and add a little water while cooking.
-
Plate with the sauce and vegetables
Turn off the heat and toss gently to distribute the pepper and green onion. Spoon onto a plate along with the sauce from the pan.
