Angry Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Coat shrimp

Toss the seasoned shrimp with 2 tablespoons cornstarch until lightly and evenly coated. Shake off any excess cornstarch.

Pan-fry shrimp

Heat a large skillet or wok over medium-high heat. Add 1/2 cup neutral oil and warm until shimmering (around 350°F/175°C if using a thermometer). Add shrimp in a single layer, working in batches if necessary to avoid crowding. Fry 1–1.5 minutes per side until bright pink and lightly crisped. Transfer shrimp to a paper towel–lined plate to drain. Reserve skillet, leave about 1 tablespoon oil in pan and discard any excess.

Sweat aromatics

Reduce heat to medium. Add the remaining tablespoon of neutral oil in the skillet (if needed). Add 4 cloves minced garlic and 1 tablespoon minced ginger. Sauté 30–45 seconds until fragrant but not browned.

Build sauce

Stir in 2 tablespoons red chili paste and 1 tablespoon chili oil. Cook 30 seconds, then add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/2 teaspoon fish sauce (if using). Stir to combine.

Adjust consistency

Add 3 tablespoons water and bring sauce to a gentle simmer. Stir the cornstarch slurry (1 tsp cornstarch mixed into 1 tsp water) to recombine, then slowly whisk it into the simmering sauce. Cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust: add more chili paste for heat, honey for sweetness, or soy for saltiness.

Combine shrimp and sauce

Return the fried shrimp to the pan and toss through the sauce for 1 minute to coat and reheat. Cook just until shrimp are fully glazed and hot; avoid overcooking.

Transfer the angry shrimp to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and the remaining thinly sliced scallion. Serve immediately with lime wedges on the side to squeeze over before eating.

Serving suggestions: serve over steamed rice, with noodles, or as an appetizer with toothpicks. Leftovers will keep in the refrigerator up to 2 days but are best eaten fresh for crispness.