Chili Shrimp

Author: 
Rajat Parr
  • 2 Pounds  large shrimp, preferably head-on
  • 2 Tablespoons  ketchup
  • 2 Tablespoons  dry sherry
  • 2 Tablespoons  Asian sweet chile sauce
  • 2 Tablespoons  fresh lemon juice
  • 2 Tablespoons  soy sauce
  • 1 Tablespoon  sugar
  • 3 Tablespoons  vegetable oil
  • medium jalapeños, seeded and minced
  • garlic cloves, minced
  • stalk of fresh lemongrass, tender inner white bulb only, minced
  • 1 Tablespoon  minced fresh ginger
  • scallions, thinly sliced
  • 1/4 Cup  chopped cilantro
  •   Steamed rice, for serving
Rajat Parr discovered Singaporean chili crabs while cooking at a hotel there and exploring the local street food. When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.

Directions RichSnippets

Click Here For Directions

Recipe Details

Cooking Time: 
40 minutes
Total Time: 
40 minutes
Serves: 
4

Nutrition

Calories per serving:

678 calories

Dietary restrictions:

High Protein, Low Carb

Daily value:

34%

Servings:

4
  • Fat 95g 146%
  • Carbs 87g 29%
  • Saturated 8g 38%
  • Fiber 6g 24%
  • Trans 1g
  • Sugars 47g
  • Monounsaturated 62g
  • Polyunsaturated 18g
  • Protein 376g 752%
  • Cholesterol 2,921mg 974%
  • Sodium 7,825mg 326%
  • Calcium 1,361mg 136%
  • Magnesium 769mg 192%
  • Potassium 6,367mg 182%
  • Iron 17mg 94%
  • Zinc 27mg 179%
  • Phosphorus 4,149mg 593%
  • Vitamin A 178µg 20%
  • Vitamin C 134mg 224%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 161µg 40%
  • Vitamin E 22mg 109%
  • Vitamin K 332µg 414%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

The Daily Meal Editors and Community Say...