If shrimp had a spicy sidekick, chili crisp would be it. This recipe for Chili Crisp Shrimp is bold, fast, and totally addictive. Perfect for a weeknight dinner or as an impressive dish for guests, it hits all the right notes: crispy texture, spicy heat, a touch of sweetness, and a ton of umami flavor. Plus, it’s quick to make—less than 30 minutes from prep to plate.
Whether you’re already obsessed with chili crisp or just curious about this magical condiment, you’re going to love this easy shrimp recipe. Let’s get started!
🛒 Ingredients: Your Shopping List
Here’s everything you’ll need to bring this spicy shrimp masterpiece to life:
For the Shrimp:
- Large shrimp (peeled & deveined) – 1 lb (around 450g); tail-on for presentation (optional)
- Cornstarch – 3 tbsp (for extra crispiness)
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ½ tsp
- Vegetable oil – For frying (about ½ cup if shallow frying)
For the Sauce:
- Chili crisp – 3 tbsp (brands like Lao Gan Ma, Fly By Jing, or Trader Joe’s are great)
- Soy sauce – 1½ tbsp (low sodium preferred)
- Rice vinegar – 1 tbsp
- Honey or brown sugar – 2 tsp (balances the heat)
- Minced garlic – 2 cloves
- Grated ginger – 1 tsp (optional but highly recommended)
Optional Garnishes:
- Green onions, thinly sliced
- Toasted sesame seeds
- Lime wedges
🔪 Preparation Steps: Get Set to Sizzle
Here’s the prep broken down like you’re watching a cooking show:
- Clean the shrimp. Rinse them under cold water and pat them dry with paper towels.
- Season. In a bowl, toss the shrimp with salt, pepper, and garlic powder.
- Coat. Add cornstarch and toss to lightly coat each shrimp. This gives them that golden crisp edge after frying.
- Prep your sauce. In a small bowl, mix chili crisp, soy sauce, rice vinegar, honey (or sugar), minced garlic, and ginger. Set aside.
🍤 Cooking Instructions: Fry & Toss to Perfection
Time to bring the heat — literally!
- Heat oil. In a large skillet or wok, heat about ½ cup vegetable oil over medium-high heat until shimmering (but not smoking).
- Fry the shrimp. Carefully add shrimp in a single layer. Cook for 2–3 minutes per side or until golden brown and crispy. Don’t overcrowd — do it in batches if needed.
- Drain. Remove shrimp and place on a plate lined with paper towels.
- Toss in sauce. Discard excess oil, leaving about 1 tsp in the pan. Add your chili crisp sauce mixture and cook for about 30 seconds just to heat and blend. Toss in the cooked shrimp and stir to coat evenly.
- Done! Turn off the heat and get ready to serve.
🍚 Serving Suggestions: Plate It Like a Pro
This dish is super versatile and works well with:
- Steamed jasmine rice (soaks up the flavorful sauce perfectly)
- Garlic noodles or stir-fried rice
- On top of a fresh cabbage slaw for a lighter option
- Garnish with green onions, sesame seeds, and a squeeze of lime for that finishing touch
💡 Additional Tips to Level It Up
- Extra crispy trick: Double fry the shrimp for an even crunchier bite.
- More heat? Add red chili flakes or extra spoonful of chili crisp while tossing.
- No chili crisp? Make a quick substitute using chili oil + fried garlic and shallots.
- Gluten-free? Use tamari instead of soy sauce and ensure your chili crisp is GF-certified.
- Air-fryer option: Toss shrimp in a bit of oil and cornstarch, air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
🧠 Wrap-Up: A Spicy Little Star is Born
Chili Crisp Shrimp is the kind of dish that sneaks up on your tastebuds—in a good way. It’s spicy, savory, a little sweet, and deeply satisfying. The beauty is in its simplicity. With just a few ingredients and a hot pan, you’ll have a restaurant-level dish at your fingertips.
Fun fact: Chili crisp originated in Chinese cuisine and exploded in popularity worldwide thanks to its irresistible combination of crispy bits and oil infused with umami and spice.
This recipe is perfect for a cozy dinner or a flavorful appetizer—and it’s sure to become a regular in your rotation!
🥗 Nutrition Breakdown (per serving, based on 4 servings)
- Calories: ~285 kcal
- Protein: 24g
- Fat: 18g
- Carbohydrates: 10g
- Sugar: 3g
- Fiber: 1g
- Sodium: 670mg
- Cholesterol: 170mg
Note: Values are approximate and vary based on brands and portion sizes.
❓ Frequently Asked Questions (FAQ)
Q1. Can I make this recipe with frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before coating and frying.
Q2. What’s the best chili crisp to use?
Popular picks include Lao Gan Ma, Fly By Jing, and S&B Crunchy Garlic in Chili Oil. Each has a slightly different flavor profile, so choose based on your heat and texture preference.
Q3. Can I use another protein instead of shrimp?
Yes! Try chicken, tofu (press it well), or even cauliflower florets for a vegetarian version.
Q4. Is this very spicy?
It depends on the chili crisp you use. Most are mildly spicy with a rich umami flavor. If you’re sensitive to heat, start with less and taste as you go.
Q5. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet to maintain crispiness.
