A Big Batch 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.
Jump to:
Ingredients you'll need
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.
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.
How to make this recipe
Step 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.
Step 2: Transfer to an ice bath (water and ice) to stop them from cooking. Drain and set them aside.
Step 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.
Step 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).
Step 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.
If you are using frozen shrimp, thaw them in the fridge ahead of time.
Step 6: Rinse and spread them out on a baking sheet. Season them with salt and pepper and lightly coat them with cornstarch.
Step 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.
Step 8: Do this in batches and add more oil as needed.
Step 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.
Serve your Big Batch Chili Garlic Shrimp with some sliced scallions, chopped cilantro, fried garlic, or fried shallots as desired.
Recipe FAQs
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.
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.
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.
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.
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.
Filipino dessert ideas for your party
- Mango Gelatin: Sweet mango gelatin or gulaman cubes folded into a creamy base.
- Puto: Soft and fluffy steamed rice cakes, with a variety of flavors like cheese and ube.
- Espasol: A rectangular or cylinder-shaped rice cake made with sweet rice flour cooked with coconut milk, and dusted with toasted rice flour.
- Bibingka: A traditional baked rice cake that's especially popular during Christmas, made with rice flour and coconut milk, cooked in banana leaves.
- Suman: A steamed rice cake wrapped in banana leaves, often served with a sprinkle of sugar or a drizzle of coconut caramel sauce.
- Palitaw: Soft and chewy boiled rice patties made with glutinous rice flour, then coated with grated coconut and sprinkled with sugar and sesame seeds or crushed peanuts.
- Puto Bumbong: Purple-colored sticky rice cakes steamed in bamboo tubes, then smeared with butter and sprinkled with coconut and muscovado sugar.
Other party recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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
Big Batch Chili Garlic Shrimp
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
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.
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.
Sam says
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.🤓
Edna says
So easy to make with such rich flavors!