Chili Crisp Shrimp combines succulent shrimp with spicy, crunchy chili crisp, a bold and flavorful dish that's quick and easy to make, a great app or meal! Use my homemade chili crisp recipe. Perfection!
Chili Crisp Shrimp Recipe
We're cooking up a batch of Chili Crisp Shrimp in the Chili Pepper Madness kitchen today, my friends! Would you care for some?
You will love this dish, as it pairs succulent shrimp with spicy chili crisp for a meal that's not only piquant and flavorful, but quick and easy to make!
Simply marinate the shrimp in a vibrant mix, sauté or grill them up, then toss them with extra chili crisp and boom! They're done in minutes!
You can serve this dish as a delicious appetizer, or add in vegetables and serve them over rice or noodles for a fast weeknight meal. I think you'll love this.
Let's talk about how to make chili crisp shrimp, shall we?
Chili Crisp Shrimp Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Shrimp. This recipe works with any size shrimp. You can use frozen shrimp. Peeled and deveined.
- Chili Crisp. Use your favorite brand, or learn how to make chili crisp at home.
- Soy Sauce.
- Sriracha. Or use chili-garlic sauce or your favorite hot sauce.
- Honey.
- Fresh Chopped Ginger and Garlic.
- Vegetable Oil. Use chili oil for extra spicy.
- Garnish. Chopped green onion or fresh cilantro, chili flakes.
How to Make Chili Crisp Shrimp - the Recipe Method
This is such an easy dish to make! Add the shrimp to a large bowl with some of the chili crisp, soy sauce, honey, and ginger. Mix well to coat the shrimp and marinate 15 minutes.
Heat the vegetable oil in a large pan to medium-high heat. Sauté the garlic, then stir fry the shrimp a few minutes per side.
Toss to coat with extra chili crisp and you're good to go!
Boom! Done! Your chili crisp shrimp is ready to serve. That was fast, wasn't it? So easy! Serve it on its own as an appetizer or over rice with a nice vegetable side for a meal. I love it tossed with noodles. Chili crisp noodles!
Recipe Tips & Notes
- Cook the shrimp on a single layer to ensure the shrimp cooks through evenly. Cook in batches if needed to avoid overcrowding the pan.
- If using extra vegetables, sauté them first in the pan until softened before adding the garlic. Then you can add the garlic and shrimp to finish the recipe.
Storage & Leftovers
Leftover chili crisp shrimp will last up to 3 days in the refrigerator in a sealed container. Reheat them gently in a pan over low heat to maintain the shrimp's texture.
You can also freeze the shrimp for 2-3 months.
That's it, my friends. I hope you enjoy this chili crisp shrimp recipe. Feel free to leave a comment if you liked it!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Shrimp Marinade
- Shrimp Fried Rice
- Firecracker Shrimp
- Camarones a la Diabla (Diablo Shrimp)
- Aguachile Recipe (Mexican Shrimp Ceviche)
- Bang Bang Shrimp
- Shrimp Tacos (with Creamy Jalapeno Sauce and Crunchy Slaw)
- Blackened Shrimp
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili Crisp Shrimp Recipe
Ingredients
- 1 pound large shrimp peeled and deveined
- 3 tablespoons chili crisp or more to taste
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or use chili-garlic sauce or your favorite hot sauce
- 1 teaspoon honey
- 1 teaspoon fresh ginger grated
- 2 tablespoons vegetable oil
- 5 cloves garlic minced
- Garnish. Chopped green onion or fresh cilantro, chili flakes.
Instructions
- Add the shrimp to a large bowl and add 1 tablespoon chili crisp, soy sauce, sriracha, honey, and ginger. Mix well and marinate 15 minutes.
- Heat the vegetable oil in a large pan to medium-high heat. Add the garlic and sauté for 30 seconds, until fragrant.
- Add the shrimp and cook in a single layer 2-3 minutes per side, until the shrimp turn pink and cook through.
- Remove from heat and add the remaining chili crisp and toss to coat.
- Transfer to a serving dish and garnish. Great served over cooked rice or noodles, or on their own.
Notes
Nutrition Information
Jerry Frenza says
I have made this and about a dozen more of the recipes and have never been disappointed with flavour. The heat portion is always scalable for those who may be heat challenged...lol
Mike Hultquist says
Awesome to hear! Thanks so much, Jerry!
Andy says
Mike, you've done it again... You introduced me and my family to kimchi, gochujang, gochugaru and now chilli crisp.
I've always looked at some of these recipes and sourced an easy to find alternative, but the real deal is what makes the dish sing.
Chilli crisp isn't in the supermarkets here in the UK (the ones I use) but a local oriental shop had plenty of it!
This is a fabulous dish (which we added noodles too) which made our house smell better than the Christmas tree! I'd like to thank you and Patty for creating these incredible dishes and wish you both a wonderful Christmas.
The present you gave to me and my family in terms of how our tastebuds learn from your amazing dishes is something which won't last just for Christmas, but for me and my kids, it's a lifetime of pleasure, thank you Santa... sorry, I mean Mike.
Many thanks,
Andy
Mike H. says
Thank you, Andy, for your heartfelt review. I really appreciate it, and I am happy that I had such a positive impact on you and your family. Enjoy!
Viv de Bloeme says
Incredible!! Even without the shrimp, or the leftover after the shrimp, this was delicious over a baked potato, some scrambled eggs, generously mixed into a salmon salad, and, even more generously, chicken with rice. Amazingly flavourful and as hot as you want it to be.
Mike Hultquist says
Excellent!! Glad you enjoyed it! So versatile, isn't it?
Marnie says
Made this tonight! Fantastic. I was not sure when to add the sriracha, so put it with marinade. Served over fettuccine noodles- amazing! Wish I could add photo.
Mike Hultquist says
Thanks, Marnie! Ah, yes, you did it right with the sriracha. Very happy you enjoyed it!
Mary Weisenberger says
Loved chili crisp shrimp!! Admit to adding a bit of toasted sesame oil, but otherwise made exactly as written. KariKari (from Seattle) chili crisp is addictive! Dug out last of my old jar, knowing they had one in the mail. Added leftover sauteed green beans and rice noodles for complete meal. Will research your other recipes for for deliciousness.
Mike Hultquist says
Sounds wonderful to me, Mary! I wish I was there to enjoy it with you! Thanks for sharing this.
Paul:-) says
Hi Mike, Patty,
This sounds lovely but I must confess that I’d never heard of Chili crisp until now but a quick peek on t’internet I saw that the Lee Kum brand do one so it shouldn’t be too difficult to find.
I’ll cook this at my parents…It seems a bit greedy just for me as my nearest and dearest will NOT eat anything fish or seafood related!
Paul:-)
Mike Hultquist says
Chili Crisp is an ingredient that's really exploded in popularity the last few years, even though it's been around a long time, like the Lao Gan Ma brand. I love my homemade version. Delicious!
Mary says
Patty - I want to make this with many other proteins... Happy Family style maybe with pieces of beef, chicken, veggies, peanuts or cashews, and seafood of my choice. Recipes are an idea, not marching orders!!!