Shrimp Macha Recipe
Make Shrimp Macha Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp and Marinade
Macha (Chili-Garlic) Sauce
Pasta and Finishing
Method
Shrimp and Marinade
- 1
Marinate shrimp
Pat shrimp dry with paper towels. In a bowl combine lime juice, minced garlic, grated ginger, 1 tablespoon olive oil, 3 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature while you prepare sauce and pasta. Do not marinate much longer than 30 minutes or acid will start to firm the shrimp excessively.
Macha (Chili-Garlic) Sauce
- 2
Prep chilies
Remove stems and most seeds from dried chilies. Tear into pieces. Place chilies in a small bowl and cover with just-boiled water; let soak 10 minutes until softened. Reserve 2 tablespoons of the soaking liquid.
- 3
Toast nuts and aromatics
In a small dry skillet over medium heat, toast almonds and hazelnuts (if using) for 2–3 minutes until fragrant and lightly browned. Transfer to a plate. In the same skillet, add 1 tablespoon of the neutral oil and lightly sauté the 4 garlic cloves for 30–45 seconds until fragrant but not browned; remove and let cool slightly.
- 4
Blend macha
In a food processor or high-speed blender combine softened chilies (drained, reserving a bit of soaking liquid), toasted nuts, sautéed garlic, 4 tbsp neutral oil, 1 tsp toasted sesame oil, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp kosher salt and 2 tbsp warm water or reserved soaking liquid. Pulse until a coarse, paste-like texture is reached. Scrape down sides and blend again briefly; the sauce should be thick but spreadable. Adjust salt or honey to taste. If too thick, add up to 1–2 tbsp warm water or oil to loosen.
- 5
Finish sauce
Transfer the macha to a small saucepan and gently warm over low heat for 1–2 minutes to bloom flavors; do not boil. Taste and adjust seasoning. Set aside.
Pasta and Finishing
- 6
Cook pasta
Bring a large pot of salted water to a boil and cook the 8 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
- 7
Sear shrimp
While pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, remove shrimp from marinade, letting excess drip off, and place in a single layer in the skillet. Sear 1.5–2 minutes per side (depending on size) until pink, opaque and edges are slightly browned. Do not overcrowd; cook in batches if necessary. Transfer shrimp to a plate.
- 8
Build the sauce for pasta
In the same skillet over medium heat add the finely diced shallot and sauté in the leftover oil and butter for 1–2 minutes until translucent. Deglaze the pan with 2 tbsp white wine or chicken broth, scraping any browned bits. Add 3–4 tablespoons of the macha sauce and stir to combine. Add reserved pasta water a little at a time to loosen the sauce to a silky consistency (use up to the 1/2 cup reserved). Taste and adjust with salt, a squeeze of lime, or a touch more honey if needed.
- 9
Combine pasta and shrimp
Add drained pasta to the skillet and toss to coat evenly in the macha sauce. Return shrimp to the pan and gently toss to combine, warming shrimp through (30–60 seconds). Stir in chopped cilantro (or parsley) and sliced green onions. If sauce feels tight, add another tablespoon of pasta water or olive oil.
- 10
Plate and garnish
Serve shrimp macha immediately, portioned for the number of servings. Garnish with toasted sesame seeds, a sprinkle of red chili flakes if extra heat is desired, and lime wedges on the side.