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Chili Shrimp

 Chili Shrimp
This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.—Beth Schaefer, Sherwood, Ohio
35 ServingsPrep/Total Time: 25 min.


  • 3 tablespoons ketchup
  • 1 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon soy sauce
  • 1/8 to 1/2 teaspoon crushed red pepper flakes
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1 green onion, sliced
  • 1/2 teaspoon sesame oil


  • Combine the first five ingredients; set aside. In a large skillet or
  • wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic;
  • stir-fry 2-3 minutes longer or until shrimp turn pink.
  • Add ketchup mixture to the pan and heat through. Stir in onion and
  • sesame oil. Serve warm. Yield: about 3 dozen.
Nutritional Facts: 1 shrimp equals 19 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 58 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: Free food.

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Chili Shrimp (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.