Chili Shrimp Recipe
Chili Shrimp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
35 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
35 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Chili Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p41

Nutritional Facts

1 shrimp: 19 calories, 1g fat (0 saturated fat), 16mg cholesterol, 58mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

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  • 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
  1. 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.
  2. Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm. Yield: about 3 dozen.
Originally published as Chili Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p41

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Reviews forChili Shrimp

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Beema User ID: 446601 258910
Reviewed Dec. 31, 2016

"Outstanding !! I did tweak a bit, as I discovered the shrimp I bought was already cooked. So, I made the entire sauce, omitted the canola oil (as it was not needed to stir-fry the shrimp), add a few dashes of hot sauce, then let the sauce mellow in the fridge overnight. Next day, mixed it in with the shrimp, let the shrimp marinate in the sauce for a couple of hours, then served it cold. It was a huge hit."

MY REVIEW
dmlc1016 User ID: 3928504 225446
Reviewed Apr. 26, 2015

"this recipe is a keeper. I've made it several times. Serve over jasmine rice with stir fry vegetables."

MY REVIEW
MarkDHaag User ID: 8119275 208684
Reviewed Nov. 27, 2014

"Needed more zip, and I believe too much ketchup."

MY REVIEW
scarletiam User ID: 7290922 102370
Reviewed Jun. 5, 2013

"This is a wonderful recipe. You should all try it! My daughter came home from Red Lobster talking about chili Shrimp. So, I found this recipe. Well she said this is BETTER than what she had at RL"

MY REVIEW
PaulaHi User ID: 6540849 148729
Reviewed Feb. 22, 2012

"Very easy and delicious!!!!! We will have this on many occasions...... try it you'll love it."

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