Chilly Shrimp Recipe
Shrimp fried with curry leaves and chilies in a zesty pepper sauce.
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Ingredients
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Shrimp & Marinade
Aromatic Frying
Pepper Sauce & Finish
To Serve (optional)
Method
Shrimp & Marinade
- 1
Prepare shrimp
Rinse and pat the shrimp dry with paper towels. Place in a bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add 1 tbsp light soy sauce and 1 tbsp cornstarch; toss until shrimp are evenly coated. Let marinate for 10–15 minutes while you prepare other ingredients.
Aromatic Frying
- 2
Heat oil & fry aromatics
Heat a large skillet or wok over medium-high heat until hot. Add 3 tbsp neutral oil. When oil shimmers, add the fresh curry leaves and fry for 10–20 seconds until fragrant and crisp (they will darken but avoid burning). Remove and set aside on paper towel if you want them extra crisp; otherwise leave in pan for flavor.
- 3
Reduce heat to high. Add the sliced garlic and ginger; stir-fry for 20–30 seconds until aromatic and lightly golden. Add the slit green chilies and optional dried red chilies; stir 15–20 seconds to release heat and aroma.
- 4
Cook shrimp
Increase heat to high. Add the marinated shrimp to the pan in a single layer (do not overcrowd; cook in batches if needed). Sear 1.5–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and keep warm.
Pepper Sauce & Finish
- 5
Make the sauce
With heat still high, add the coarsely crushed 2 tsp black pepper to the pan and toast briefly for 10 seconds. Add 2 tbsp ketchup, 1 tbsp hot chili sauce, 1 tsp rice vinegar, 1 tbsp fresh lime juice, 1 tsp brown sugar, 1 tsp low-sodium soy sauce and 3 tbsp water. Stir to combine and bring to a simmer.
- 6
Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Pour the slurry into the simmering sauce while stirring to thicken. Cook 30–60 seconds until saucy and glossy. Taste and adjust: more lime for brightness, more sugar for sweetness, or more chili sauce for heat.
- 7
Combine shrimp & finish
Return the cooked shrimp and any accumulated juices to the pan. Toss with the sauce over high heat for 30–60 seconds until shrimp are glazed. Add the white parts of 2 sliced scallions; toss. Turn off heat, stir in the green parts of the scallions and the fried curry leaves (if removed earlier) or garnish with a few fresh leaves. Sprinkle the chopped cilantro (optional) and serve with lime wedges.
To Serve (optional)
- 8
Serve the chilly shrimp immediately over steamed rice, noodles, or as an appetizer. Offer additional lime wedges and sliced scallions at the table.