Spicy Garlic Shrimp
Consider this to be your warning! I can be a bit heavy handed when it comes to spicy foods! I was groomed for the heat that comes with spice so if you find my recipes to be a bit firey, please absolutely adjust! With that said, I introduce you to my spicy garlic shrimp recipe. Random fact, I have this weird allergy that was inherited from my grandmother where if I touch shellfish my hands will get itchy and puffy. I have no idea why but it doesn't bother me to eat it. For this reason, my mom sends me a box of plastic gloves every year so that I can avoid the side effects! To be clear, these aren't dishwashing gloves or anything that you would find at a doctor's office, these are just clear, thin plastic kitchen prep gloves! In all honesty, the prep in this dish does require you to get your hands a bit dirty so I would recommend using plastic gloves, even if you don't have my weird semi allergy!
- 1/2 pound shrimp (deveined and peeled)
- 5-6 cloves of garlic thinly sliced (feel free to add more garlic if you prefer so!)
- 1/4 of white onion sliced
- 1 tbsp of crushed red chili pepper flakes
- 2 tbsp of crushed korean pepper flakes (go-chu-gharro)
- 1 tsp salt
- 2 tbsp of fish sauce
- 1 tsp ground black pepper
- 2 tbsp chili sesame oil
- 1/4 cup of sesame oil
- sliced green onions (for garnnish)
- toasted sesame seeds (for garnish)
What you will need: Sauté Pan
Prep Time: 20 mins (to account for marinating) Cook Time: 20 mins
LET'S. Do. This.
- Start with washing the shrimp with cold water and a touch of vinegar. Season with salt, pepper, and 1 tbsp of fish sauce. Let it sit for 15-20 minutes. I start slicing the garlic and onions while I wait for the time to pass.
- Warm the oils in a pan under medium-high heat. Wait about 5 mins before adding in the garlic and red chili pepper flakes. Stir around for about 3-4 mins so that the garlic doesn't burn. You will see the color of the oil start to turn more red from the crushed red pepper flakes.
- Add in the shrimp and remaining fish sauce. You will need to keep the shrimp and garlic slices moving so that they don't stick to the pan. Try not to flip the shrimp until it starts to pink on one side.
- Add in the crushed korean red pepper and sliced white onions. This will thicken the sauce but if it gets to thick, add in a little water to break it up. Korean red pepper doesn't carry too much flavor, just the spice for this dish so I recommend that you salt to your taste preference.
- Once the onions have cooked through, you can remove from heat and onto a plate. Garnish with sesame seeds and sliced green onions. I serve this dish with a bowl of rice but it could also work in a salad or over noodles.