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Big Batch Asian Chili Garlic Shrimp in a tray.
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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.
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.

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: 237kcal | Carbohydrates: 12g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 993mg | Potassium: 410mg | Fiber: 1g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg