Spicy Shrimp Sauté
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons red curry paste
- ¼cup fish sauce
- ¼cup sambal
- ¼cup sweet chili sauce
- 2pounds medium shrimp, peeled and deveined
- 3tablespoons light sesame oil
- 1cup sliced scallions
- 2tablespoons sweet soy sauce
- 1(14-ounce) can light coconut milk
- 1bunch cilantro, chopped.
Nutritional analysis per serving (4 servings)
409 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 49 grams protein; 2520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.
Private Notes
Comments
Kroger's sells these ingredients, so does Giant Eagle. I'm in rural Pennsylvania, but all of these things are staples in my pantry. Walmart - don't go there, don't support Walmart!!! Walmart lets the taxpayers support its low-paid employees through food stamps and Medicaid, while the company pockets the money saved.
Sweet soy sauce available at your Asian grocer or online, is a thick almost molasses-like cousin to regular soy sauce. Red chili paste is available as above. My local Publix carries it - so does Walmart.
By all means reduce the fish sauce (2 tsp) and eliminate 3 min covered cooking. Most shrimp are done when curled and pink.
This is a wonderful recipe I've made many times. Mario is versatile and innovative.
PS Don't use olive oil in Asian recipes - use peanut or coconut oil.
Fished shrimp out after initial sauté (based on helpful comment), cut shrimp by half (for 2 people), cut sambal by half--still plenty spicy! Added shrimp back in at the end just before the cilantro. Can't overemphasize how good this was!! Made my own sweet soy sauce w/easy recipe online--boiling soy sauce and brown sugar until consistency of maple syrup; continues to thicken as it cools. Will try this with chicken thigh chunks, add other vegetables per comments.
I had trouble finding some of the ingredients so I substituted… Red chile paste - used 2 Tbsp red chili power with a few drops of water to make a paste Fish Sauce - don’t know what this is but I know people “sauce” fried fish with Malt Vinegar, so I used that Sambal- don’t know what this is but I gather from the comments it’s HOT so in went Tabasco Sweet Chili Sauce - I used a small can of Hormel Chili with 2 Tbsp of apricot preserves (delicious on its own) and used a ¼ cup of that. Sweet
Waste of my expensive shrimp - we LOVE spice and this completely drowns out ANY of its flavor, you could substitute tofu and save $30. Should have known from the number of commenters adjusting the recipe. Make something else.
Lime is an obvious garnish. Full fat coconut is in order. No need for all the sugar, unless you like it. Do you like it?
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