Chili Shrimp Recipe

Author: Rajat Parr

Nutrition

Cal/Serving: 307
Daily Value: 15%
Servings: 4

Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free
Fat13g20%
Saturated1g5%
Trans0g0%
Carbs13g4%
Fiber1g3%
Sugars6g0%
Protein32g64%
Cholesterol286mg95%
Sodium2203mg92%
Calcium146mg15%
Magnesium65mg16%
Potassium450mg13%
Iron1mg8%
Zinc2mg17%
Vitamin A795IU16%
Vitamin C27mg44%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg5%
Niacin (B3)5mg23%
Vitamin B60mg24%
Folic Acid (B9)63µg16%
Vitamin B123µg42%
Vitamin D0µg0%
Vitamin E6mg29%
Vitamin K37µg46%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
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Chili Shrimp

INGREDIENTS

  • 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
  • 2 medium jalapeños, seeded and minced
  • 2 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender inner white bulb only, minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • Steamed rice, for serving

Recipe Details

Prep
Cook
Total Time
Servings 4 servings