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

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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 24g 36%
  • Carbs 22g 7%
  • Saturated 2g 9%
  • Fiber 2g 6%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 16g
  • Polyunsaturated 4g
  • Protein 94g 188%
  • Cholesterol 730mg 243%
  • Sodium 1,956mg 82%
  • Calcium 340mg 34%
  • Magnesium 192mg 48%
  • Potassium 1,592mg 45%
  • Iron 4mg 23%
  • Zinc 7mg 45%
  • Phosphorus 1,037mg 148%
  • Vitamin A 45µg 5%
  • Vitamin C 34mg 56%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 40µg 10%
  • Vitamin E 5mg 27%
  • Vitamin K 83µg 104%
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