Hot Braised Shrimp

Tamara Edson


A coworker figured out the ingredients for this dish by asking patients who owned Chinese restaurants how they make it... the result is is some of the best hot braised shrimp I've ever tasted! My family likes it pretty spicy, so for those who can't take a lot of spice, you may want to add only half of the chile paste.

pinch tips: How to Perfectly Cook Fish in a Pan



4 to 6


1 Hr


20 Min


Stove Top


2 lb
shrimp, peeled and deveined
2 Tbsp
peanut oil
6 clove
2 Tbsp
white vinegar
2 Tbsp
red chile paste (found in asian or middle eastern markets)
1/4 c
red wine
2 Tbsp
soy sauce, low sodium
1 1/2 tsp
fresh ginger, finely grated
1/4 c


green onions
cilantro, fresh

Directions Step-By-Step

1) If using frozen shrimp, defrost under cold running water for approx. 3 minutes
2) Peel and devein shrimp and remove tails
3) Peel garlic and mince finely or smash into past w/ mortar and pestle
4) Peel and finely grate fresh ginger
5) finely dice green onions and cilantro (for toppings)
Put shrimp in cold wok and cover with water. Turn heat to medium and bring to near boil. DO NOT BOIL or the shrimp will become rubbery. (this should only take a few minutes). Remove from heat and drain in strainer, rinse with ice cold water to stop the cooking process. Set aside.
Heat up peanut oil in wok, making sure to lubricate the sides of the wok. Add the minced garlic and saute for about 30 seconds, add white vinegar and stir. Add remaining ingredients in the order listed, continuing to stir between additions. Mix and heat in wok about a minute. Once sauce becomes bubbly and the shrimp and cook over medium high heat, stirring slowly until the shrimp turn orange. DO NOT OVERCOOK. Remove from heat immediately when they are done and serve over steamed rice. Top with diced green onion and cilantro to taste.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: Asian
Hashtags: #shrimp, #spicy, #chinese