Chili Shrimp

Asian restaurants do stir-fried chili shrimp in three minutes at blazing wok heat, and this recipe brings that same home technique. Shrimp stir-fried in their shells (a Chinese trick that protects the flesh from overcooking and lets the shell char for added flavor) come out, then a sauce builds in the same wok.

The sauce is the fingerprint. Dry sherry, dark and light soy sauces, rice vinegar, sugar, chicken broth, and 3 teaspoons of Thai chili paste whisked with cornstarch. It hits the hot wok and thickens into a spicy-savory glaze that coats every shrimp.

Shell-on shrimp are the move, even though many home cooks find them annoying to eat. The shells absorb sauce and add flavor as you peel them at the table. If you must, peel them first, but reduce cooking time by a minute.

Finish off-heat with a swirl of toasted sesame oil. Its aromatics burn off under sustained heat, so always add at the end.

Chef Tips

• Devein shrimp without removing the shell. A kitchen shear cuts the back; a toothpick hooks out the vein.
• Heat the wok until it smokes slightly before adding oil for a proper sear.
• Stir-fry the aromatics for only 30 seconds; longer and they burn bitter.
• Keep the shrimp moving constantly to ensure even cooking.

Variations

• Use sambal oelek or sriracha in place of Thai chili paste for similar heat.
• Add sliced red bell pepper or snap peas with the aromatics.
• Serve over jasmine rice, rice noodles, or in lettuce wraps.