Stir-Fried Chili Shrimp

配料

¼ cup plus 2 tablespoons ketchup

¼ cup plus 2 tablespoons unseasoned rice vinegar

1½ tablespoons soy sauce OR fish sauce

1½ tablespoons chili-garlic sauce OR Sriracha

1 teaspoon white sugar

1½ pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry

Kosher salt and ground black pepper

3 tablespoons grapeseed or other neutral oil, divided

½ medium red onion, thinly sliced OR 2 large shallots, halved and thinly sliced

2 tablespoons finely grated fresh ginger OR 4 garlic cloves, thinly sliced

Optional garnish: Lime wedges OR sliced scallions OR chopped fresh cilantro OR a combination

步骤

In a small bowl, stir together the ketchup, vinegar, soy sauce, chili-garlic sauce and sugar; set aside. In a large bowl, toss the shrimp with ½ teaspoon salt and ¼ teaspoon pepper.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add half the shrimp in an even layer and cook without stirring until deep golden brown on the bottoms, about 2 minutes. Stir and cook until opaque on both sides, another 20 to 30 seconds. Transfer to a plate. Using 1 tablespoon of the remaining oil, cook the remaining shrimp in the same way.

To the now-empty skillet over medium-high, add the remaining 1 tablespoon oil, the onion and ginger; stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown, about 1 minute. Add the ketchup mixture and cook, scraping up any browned bits, until the mixture is slightly thickened, about 30 seconds. Add ½ cup water and cook, stirring often, until a spatula drawn through the sauce leaves a trail, about 2 minutes.

Add the shrimp and accumulated juices to the skillet; stir to combine. Cover, remove from the heat and let stand until the shrimp are heated through, 1 to 2 minutes.

备注

Singaporean chili crab inspired this fast, pantry-friendly shrimp stir-fry. Aside from deveining the shrimp and peeling the ginger, the only knifework needed is slicing the onion (and the scallion or cilantro, if you’re using them). You can substitute shrimp that are slightly smaller or larger, but be sure to adjust the cooking time accordingly. Serve with steamed jasmine rice.