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Shrimp In Chili Sauce

Russ Myers


Green chiles have a mild flavor with a slight bite. They are 4 to 6 inches long, and about 1 1/2 inches wide and have a rounded tip. Green chilies are also called Anaheims and are available fresh or canned.

★★★★★ 2 votes
4 servings
15 Min
15 Min


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3/4 lb. Peeled and deveined large shrimp
1 Tbsp. Rice wine (or dry sherry)
4 Cloves garlic (chopped)
1 tsp. Paprika
1/4 tsp. Crushed red pepper
2 Tbsp. Water
2 Tbsp. Ketchup
1 tsp. Cornstarch
1/2 tsp. Sugar
1/4 tsp. Salt
2 Tbsp. Vegetable oil
2 Tbsp. Diced green chiles

How to Make Shrimp In Chili Sauce


  • 1Combine shrimp, wine, garlic, paprika, and red pepper in a medium bowl; mix well. Marinate 15 minutes. Combine water, ketchup, cornstarch, sugar, and salt in a small bowl; stir until smooth. Set aside. Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add shrimp mixture and chilies; stir fry about 3 minutes or until shrimp turn pink and opaque. Stir cornstarch mixture until smooth; add to the wok. Cook and stir about 2 minutes or until sauce coasts shrimp and thickens. Transfer shrimp to a serving dish or individual serving plates.

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About Shrimp In Chili Sauce

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Quick & Easy

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