Spicy Chili Crisp Sautéed Shrimp

updated Dec 7, 2020
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Spicy Chili Crisp Sautéed Shrimp

Stir-fried shrimp, bell pepper, and green onion are tossed with spicy chili crisp for a quick skillet dinner.

Serves4

Prep10 minutes

Cook5 minutes

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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

A bag of frozen shrimp is one of the very best secrets to getting dinner to the table fast. The pint-sized prawns can go from freezer to plate in less time than it takes to defrost a chicken breast — I promise! Sear quick-thawed shrimp, sweet red bell pepper, and big bites of scallions in a screaming-hot skillet. Just before serving, add a spoonful of spicy, crunchy chili crisp to flavor it all, then pile everything onto fluffy white rice. Just like that, dinner is served.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

The Condiment That Adds a Little Bit of Everything

It’s no secret that we’ve fallen hard for chili crisp in recent years, although it’s been a staple in Chinese cooking for much longer. The bottle you likely recognize, Lao Gan Ma Chili Crisp Sauce, has become more widely available in neighborhood grocery stores, but you’ll find a larger variety of brands at your local Asian market. The recipe for each brand varies slightly, but they’re often made with chiles, fried garlic, cinnamon or star anise, fried onion, and oil. The heat level varies (as do spice tolerances!), so start with just one tablespoon and bring more to the table for serving.

Spicy Chili Crisp Sautéed Shrimp

Stir-fried shrimp, bell pepper, and green onion are tossed with spicy chili crisp for a quick skillet dinner.

Prep time 10 minutes

Cook time 5 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    raw large shrimp (25 to 30 per pound)

  • 1

    small red bell pepper

  • 3

    medium scallions

  • 1/4 teaspoon

    kosher salt

  • 1 tablespoon

    vegetable oil

  • 1 tablespoon

    spicy chili crisp, such as Lao Gan Ma, plus more for serving

Instructions

  1. Thaw 1 pound raw large shrimp if frozen, then peel and devein. Dice 1 small red bell pepper and cut 3 scallions into 1-inch pieces.

  2. Pat the shrimp dry and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté 30 seconds to 1 minute. Add the bell pepper and scallions and toss until combined. Add 1 tablespoon chili crisp and cook until the peppers are tender and shrimp is cooked through, 1 to 2 minutes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.