Sweet fresh shrimp in a garlicky sauce with a kick makes this quick-cooking Chili Garlic Shrimp a great appetizer or main dish.
I love recreating recipes that remind me of my childhood. For as long as I can remember, this Chili Garlic Shrimp has always been a part of my family’s New Year’s Eve celebration. My mom is one amazing cook and I was always by her side in the kitchen ever since I was young so I learned a lot from her when it comes to flavoring food and creating meals for our family. My dad loved simple meals using fresh, whole ingredients (he was a big fan of fish and veggies!) so we ate a lot of delicious food.
This Chili Garlic Shrimp was one of those easy dishes that I enjoyed helping my mom prepare because it doesn’t use a lot of ingredients and took a short amount of time to cook. The sweetness of shrimp is complemented by fresh ginger slices and spicy chili garlic paste.
Back then we used the jarred chili garlic paste from the Asian store called Sambal Oelek. My homemade version has cleaner ingredients and tastes so much fresher! I make a batch of Chili Garlic Paste and store it in the fridge so I have it ready to use anytime.
You can never go wrong with this Chili Garlic Shrimp. It packs a lot of flavor with the right amount of heat that I know you will enjoy. Pair it with it steamed veggies such as bokchoy or Napa cabbage and turmeric garlic rice (or cauliflower rice!) for a quick and filling meal!
Chili Garlic Shrimp
Spray a pan over medium-high heat with cooking oil spray.
Add ginger and shrimp. Saute for 1 minute.
Add chili garlic paste and coconut aminos. Saute for 3-5 minutes until pink.
Add green onions and season with sea salt. Mix.
Drizzle egg while and mix for a few seconds until the egg cooks.
Turn off heat and let cool for a few minutes before serving.