Angry Shrimp Recipe
Make Angry Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Angry Sauce
Finish & Garnish
Method
Shrimp
Prepare shrimp
Pat the shrimp dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
Coat shrimp
Toss the seasoned shrimp with 2 tablespoons cornstarch until lightly and evenly coated. Shake off any excess cornstarch.
Pan-fry shrimp
Heat a large skillet or wok over medium-high heat. Add 1/2 cup neutral oil and warm until shimmering (around 350°F/175°C if using a thermometer). Add shrimp in a single layer, working in batches if necessary to avoid crowding. Fry 1–1.5 minutes per side until bright pink and lightly crisped. Transfer shrimp to a paper towel–lined plate to drain. Reserve skillet, leave about 1 tablespoon oil in pan and discard any excess.
Angry Sauce
Sweat aromatics
Reduce heat to medium. Add the remaining tablespoon of neutral oil in the skillet (if needed). Add 4 cloves minced garlic and 1 tablespoon minced ginger. Sauté 30–45 seconds until fragrant but not browned.
Build sauce
Stir in 2 tablespoons red chili paste and 1 tablespoon chili oil. Cook 30 seconds, then add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/2 teaspoon fish sauce (if using). Stir to combine.
Adjust consistency
Add 3 tablespoons water and bring sauce to a gentle simmer. Stir the cornstarch slurry (1 tsp cornstarch mixed into 1 tsp water) to recombine, then slowly whisk it into the simmering sauce. Cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust: add more chili paste for heat, honey for sweetness, or soy for saltiness.
Combine shrimp and sauce
Return the fried shrimp to the pan and toss through the sauce for 1 minute to coat and reheat. Cook just until shrimp are fully glazed and hot; avoid overcooking.
Finish & Serve
Transfer the angry shrimp to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and the remaining thinly sliced scallion. Serve immediately with lime wedges on the side to squeeze over before eating.
Serving suggestions: serve over steamed rice, with noodles, or as an appetizer with toothpicks. Leftovers will keep in the refrigerator up to 2 days but are best eaten fresh for crispness.