Red Chili Shrimp Recipe

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp cornstarch and 1 tbsp light soy sauce until evenly coated. Let sit 10 minutes while prepping vegetables and sauce.

Cut bell peppers into 1/2" strips (about 1 cup each). Trim and halve green beans. Thinly slice red onion, julienne carrot, and slice scallion green parts. Mince garlic and ginger.

In a small bowl combine 1.5 tbsp red chili paste, 2 tbsp ketchup, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp light soy sauce, 1 tsp brown sugar and 3 tbsp water. Whisk until smooth. In a separate small cup mix 1 tsp cornstarch with 1 tbsp water to make a slurry and set aside.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add green beans and carrots; stir-fry 2 minutes. Add red and yellow bell peppers and red onion; stir-fry another 2 minutes until vegetables are crisp-tender. Remove vegetables to a bowl and keep warm.

Wipe out the pan if needed and add the remaining 1 tbsp oil. Increase heat to high. Add the marinated shrimp in a single layer, cooking 1.5–2 minutes per side until pink and just cooked through. Add minced garlic and ginger in the last 30 seconds and stir to combine — do not overcook shrimp. Return cooked shrimp to the pan if you removed them.

Reduce heat to medium. Pour the prepared sauce into the skillet with shrimp. Stir and bring to a gentle simmer, then add the cornstarch slurry and stir until the sauce thickens (about 30–60 seconds).

Return the cooked vegetables to the pan and toss to coat thoroughly with the sauce and shrimp; cook 1 more minute to heat through and marry flavors.

Turn off heat. Stir in 1/2 tsp sesame oil and 1 tsp fresh lime juice. Taste and adjust seasoning — add extra soy for salt, more rice vinegar or lime for tang, or 1/4 tsp crushed red pepper for heat.

Garnish with sliced scallion greens and 1 tbsp chopped cilantro if using. Serve immediately over steamed rice or noodles.