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    Home » Party

    Big Batch Chili Garlic Shrimp

    Published: Oct 29, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    A big batch of Chili Garlic Shrimp is a sure hit—perfectly cooked shrimp coated in a garlicky, slightly sweet, and spicy sauce. Making shrimp for a large group can be expensive, so stretch it out by adding vegetables like asparagus.

    Big Batch of Chili Garlic Shrimp in a foil pan.

    If you want to learn more about the ingredients, FAQs, or tips on making this dish, you can read my post on Chili Garlic Shrimp.

    Shrimp on a fork.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other party recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Big Batch Chili Garlic Shrimp.
    Oil, salt, and pepper are not in the picture.
    Optional ingredients as garnish for Big Batch Chili Garlic Shrimp.

    Notes and substitutions

    • Shrimp: I used "jumbo" 21-25 count frozen shrimp that have been shelled and deveined; larger shrimps are less likely to overcook. For more flavor, you can use shrimp with their heads and shells intact.
    • Asparagus: It adds freshness, color, and volume. You can also use green beans, broccoli, broccolini, or broccoli rabe.

    How to make this recipe

    (1)Blanch 1 pound of asparagus in boiling water for 2 to 4 minutes, depending on the thickness. Add a pinch of baking soda to make them even greener. (2)Transfer to an ice bath (water and ice) to stop them from cooking. Drain and set them aside.

    Cut up asparagus in a pot of boiling water. Blanched asparagus in a bowl of water and ice.

    (3)Set a skillet over medium heat and add ¼ cup of oil. Sauté ¼ cup ginger, 2 garlic heads, and 4 shallots until softened for about 3 minutes. Add 1 tablespoon chilies and ½ cup chili garlic sauce.

    Added chilies and chili garlic sauce to the  sauteed ginger, garlic, and shallots.

    (4)Add ½ cup Shaoxing wine, 4 teaspoons fish sauce, 1 cup of water, 2 tablespoons + 2 teaspoons sugar, and 1 teaspoon kosher salt (less for table salt).

    Adding Shaoxing wine to the sauteed ginger, garlic, shallot, chilies and chili garlic sauce.

    (5)Let it simmer, then add ½ cup butter. Taste and adjust as needed. The sauce can be made ahead and kept in the fridge; reheat before serving.

    Added butter to the simmering sauce.

    If you are using frozen shrimp, thaw them in the fridge ahead of time.

    (6)Rinse and spread them out on a baking sheet. Season them with salt and pepper and lightly coat them with cornstarch.

    Adding cornstarch to shrimps spread out on a baking sheet.

    (7)Set a large skillet over high heat. Add oil to coat the bottom when the pan is hot and almost smoking. Sear the shrimp for a minute on each side. Be careful not to overcook them.

    Pan-searing the shrimp on a skillet.

    (8)Do this in batches and add more oil as needed.

    Seared shrimp in two bowls.

    (9)Arrange half of the shrimp and asparagus in the foil pan (or on a dish or platter of your choice). Distribute half of the sauce evenly, then do the same for the rest.

    Sauce being poured over the shrimp and asparagus in a foil pan.

    Serve your Big Batch Chili Garlic Shrimp with some sliced scallions, chopped cilantro, fried garlic, or fried shallots as desired.

    Big Batch Chili Garlic Shrimp with asparagus served in a foil pan.

    Frequently asked questions

    How can I perfectly cook all that shrimp?

    Cook them as you would for a small batch. You can sear them in batches over high heat to create a light brown crust. Cooking them all at once while continuously tossing them won't get you a nice crust, but it's a faster method.

    They are ready when they turn pink and are just barely opaque in the center. The residual heat will cook them through if you take them out prematurely.

    Can I make this ahead?

    You can make the sauce and blanch the asparagus in advance. Refrigerate until ready to assemble. Reheat the sauce on the stove or in the microwave. There is no need to reheat the asparagus.

    Can I cook the shrimp in the oven?

    Cooking the shrimp in the oven can be tricky, as you can't watch it closely. You also won't be able to get that nice crust on the outside.

    But if you must, spread them out on a baking sheet and bake them in a preheated oven of 400˚ F (204˚ C) for about 5 minutes, depending on the size. Remove them when they're pink and just barely opaque in the center.

    How can I store and reheat leftovers?

    Leftovers should be good for another day or two in the refrigerator. The amount of time they sat outside or on the counter also matters. Reheat briefly in the microwave or on the stove.

    What size container should I use?

    I used a disposable (and reusable!) 5-quart aluminum foil pan measuring 13½ x 9⅝ x 2¾ inches. It is convenient and easy, but you can always use a dish or platter of your choice.

    Other party recipes you may like

    • Breakfast Kamayan
      Breakfast Kamayan: A Twist to Kamayan Feast
    • Kamayan Feast
      Kamayan Feast: Bringing Family and Friends Together
    • Big batch salt and pepper shrimp
      Big Batch Salt and Pepper Shrimp
    • Big Batch Kare-Kare with Beef (in Peanut Sauce)
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    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Asian chili garlic shrimp in a foil pan

    Big Batch Chili Garlic Shrimp

    A big batch of Chili Garlic Shrimp is a sure hit—perfectly cooked shrimp coated in a garlicky, slightly sweet, and spicy sauce.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Diet: Gluten Free
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 16 people
    Calories: 237kcal
    Author: Nora Rey
    Cost: $40-$50

    Equipment

    • Skillet or sauté pan
    • Saucepan or pot
    • 5-quart aluminum foil pan with dimensions 13½ x 9⅝ x 2¾ inches

    Ingredients

    For the shrimp and asparagus:

    • 4 pounds large shrimp shelled, deveined (see note)
    • 1 pound asparagus cut into 2-inch sections (see note)
    • ½ cup cornstarch
    • ¼ teaspoon baking soda optional
    • Neutral oil (canola, vegetable, or olive oil) for searing
    • Salt and pepper to taste

    For the sauce:

    • ¼ cup olive, canola, or vegetable oil for sautéing
    • ¼ cup minced ginger
    • 2 heads garlic minced
    • 4 shallots minced
    • 1 tablespoon chopped Bird's eye chili or dried red pepper flakes or more
    • ½ cup chili garlic sauce or sambal oelek
    • ½ cup Shaoxing wine
    • 4 teaspoons fish sauce
    • 1 cup water
    • 2 tablespoons + 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt use less for table salt; adjust to taste
    • ½ cup butter

    For serving (optional):

    • Scallions sliced
    • Cilantro chopped
    • Fried garlic or shallots
    US Customary - Metric

    Instructions

    • Blanch asparagus in boiling water for 2 to 4 minutes, depending on the thickness. Add a pinch of baking soda to make them even greener.
    • Transfer to an ice bath (water and ice) to stop them from cooking. Drain and set them aside.
    • Over medium heat, add about ¼ cup of oil in a skillet. Sauté ginger, garlic, and shallots until softened for about 3 minutes. Add chilies, chili garlic sauce, Shaoxing wine, fish sauce, 1 cup of water, sugar, and salt.
    • Let it simmer, then add butter. Taste and adjust as needed.
    • Rinse the shrimp and spread them out on a baking sheet. Season them with salt and pepper and lightly coat them with cornstarch.
    • Set a large skillet over high heat. Add oil to coat the bottom when the pan is hot and almost smoking.
    • Sear the shrimp for a minute on each side. Be careful not to overcook them. Do this in batches and add more oil as needed.
    • Arrange half of the shrimp and asparagus in a dish. Distribute half of the sauce evenly, then do the same for the rest.
    • Serve with some sliced scallions, chopped cilantro, fried garlic, or fried shallots as desired.

    Video

    Notes

    • Shrimp: I used "jumbo" 21-25 count frozen shrimp that have been shelled and deveined; larger shrimps are less likely to overcook. For more flavor, you can also use shrimp with their heads and shells intact.
    • Asparagus: It adds freshness, color, and volume. You can also use green beans, broccoli, broccolini, or broccoli rabe.
     

    Nutrition

    Calories: 237kcalCarbohydrates: 12gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 183mgSodium: 993mgPotassium: 410mgFiber: 1gSugar: 4gVitamin A: 478IUVitamin C: 5mgCalcium: 92mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. Sam

      September 02, 2021 at 7:46 am

      5 stars
      I love to prepare dishes like this, looks like a lot of steps but it's mostly prepping the ingredients that will take time. Can't wait to try it. Just gave me an idea for our Christmas potluck at work.🤓

      Reply
    2. Edna

      September 01, 2021 at 8:28 am

      5 stars
      So easy to make with such rich flavors!

      Reply

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