Chili Crisp Shrimp

Chili Crisp Shrimp is a quick and easy weeknight dish! This buttery, spicy shrimp is great served over steamed rice.

Course Main Course

Cuisine Asian

Keyword chili crisp, shrimp, weeknight dinner

Servings

Calories 195kcal

Ingredients

1 pound large shrimp peeled and deveined, tails removed (if desired)
2 teaspoons chili crisp
1 teaspoon soy sauce
1/2 teaspoon ground ginger
4 tablespoons butter divided
4 cloves garlic minced
1/4 cup low sodium chicken broth
3 green onions diced

Instructions

Combine shrimp, chili crisp, soy sauce and ginger together in a bowl. Mix well so that all shrimp is coated in the sauce. Refrigerate for 20 minutes.
Melt 2 tablespoons butter in a skillet over medium heat. Once melted add shrimp and cook until pink and cooked through. 3 - 5 minutes. Transfer to a plate to keep warm.
Heat remaining butter in a skillet over medium heat. Add garlic and cook 30 seconds. Add in chicken broth and cook until it reduces slightly, about 5 minutes.
Transfer shrimp to a plate, drizzle butter sauce over the top. Garnish with green onions and serve immediately.

Notes

This is great served over steamed rice.

I recommend serving this immediately as any reheating runs the risk of over cooking the shrimp. That being said, you can store any leftovers in the refrigerator and use within 3 days.

Nutrition information for estimation purposes only.

Nutrition