This recipe makes perhaps the tastiest spicy shrimp I ‘ve ever had, and I’m proud to say that I came up with it all by myself It only takes about 15 minutes to make. When I created this recipe, I was striving to achieve a classic balance of flavors – salty-sour-savoury-sweet. I added Sriracha for heat and a touch of curry for complexity and aroma. I hope you enjoy it too.
There is a “special ingredient” in the stir-fry sauce that may be not as familiar as the rest. Mirin is a sweet Japanese cooking sauce made from rice wine. It adds a touch of sweetness and a subtle fruity aroma. Mirin may be sold in an Asian food section of your supermarket, or Chinese or Japanese ethnic food stores. Here in Vancouver, I get it from T&T Supermarket. If you can’t find this sauce, a sweet sherry makes a good substitute. In a pinch, dissolve 1 teaspoon of sugar in 2 tablespoons of white wine.
Spicy shrimp is shown here served with a simple refreshing cucumber, tomato, and avocado salad.
Recipe: Spicy Stir-Fried Shrimp
- 1 1/2 lbs raw unpeeled shrimp (preferably headless)
- oil for stir-frying
- 2 scallions (green onions) sliced on the diagonal
- lime wedges, to garnish
- Stir-Fry Sauce
- 2 garlic cloves, crushed
- 2 tbsp soy sauce
- juice of 1/2 lime (about 2 tbsp)
- 2 tbsp mirin cooking sauce (or substitute with sweet sherry)
- 1/2 tbsp curry powder
- 1 1/2 tsp Sriracha, or chili-garlic sauce
If using frozen shrimp, make sure they are completely defrosted. Rinse shrimp briefly and dry on paper towels.
Make the sauce by combining all ingredients in a bowl.
Coat the bottom of a large frying pan with oil. Add shrimp and cook, stirring, until shrimp is completely pink and no raw spots remain. This will take about 4 minutes. If there’s any liquid remaining in the pan after the shrimp turn pink, pour it out. Do not overcook shrimp.
Add the stir-fry sauce and cook, stirring, until sauce thickens and all shrimp are completely coated.
Remove shrimp to a serving plate, pour the remaining sauce over shrimp.
Garnish shrimp with sliced green onions and lime wedges.