Spicy Shrimp Sauté Recipe (2024)

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.

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.

Attempt #1: I followed this recipe to the letter and the result was a kind of soup with overlooked shrimp, but a dish flavorful enough to warrant a retry. Attempt #2: Using a hot wok, I reduced cooking times drastically (total time about 4-5 minutes) and cut the coconut milk to 6 ounces. The result was a delectably sauced, spicy, and tender shrimp dish that's now a regular in my fast-meal repertoire. If there's time, I serve it with brown jasmine rice.

Loved it! I only used 1 pound of shrimp but twice the sauce cuz hubby loves sauce. Two small changes...removed the shrimp after 5 min ago as not to overcook, but let the sauce simmer longer, and used only half a can of coconut milk because we like it spicy!

Lovely! But cooking shrimp for 8min?? Makes for some tough shrimp!

Excellent! Made it last night for guests and served it over soft polenta. It was a hit. Sweet, spicy and I used regular, light soy sauce. I can't stop thinking about it...

Super delish. I also halved the fish sauce. I sautéed the shrimp for five minutes, threw in the scallions, regular soy, one teaspoon of brown sugar, the coconut milk and the cilantro and it was done. This is a definite keeper. I also used Evoo and only a few drops of sesame oil.

i've added broccoli to it. i love broccoli with about any asian like curry dish.

I made this tonight with chicken. All the ingredients were available at my local, tiny Chinese grocery (although my pantry is pretty stocked I didn't have a number of these). Added basil and baby boy choy. Delicious Served over rice it is a keeper

the usual oelek is just fried chili paste with salt and vinegar; bajak adds onions and garlic to the fried chilis; terasi adds shrimp paste; they would all work with this recipe.

I would love to try this but have no idea what red curry paste and sambal are. I do NOT see these in my supermarket. HELP!

Use half broccoli; sub soy sauce and brown sugar for sweet soy; use less fish sauce

this is one of the best recipes ever!! we use it all the time.

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 pasteFish Sauce - don’t know what this is but I know people “sauce” fried fish with Malt Vinegar, so I used thatSambal- 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?

It was unclear what kind of Sambal to use. I was out of Oolek Trassi and had Brandal and Badjak. Used the Sambal Brandal. A fantastic meal resulted and three adults consumed the entirety.

Very good, but based on other comments, used only 1/2 can of coconut milk. Could probably halve all ingredients next time. It was really soupy. Also did not cook as long - turned 1X and did not ever put lid on.

This is also very good with boneless chicken. I add chopped cilantro stems and baby bok choy to mine.

I found this dish too salty. I did discover the Chile sauce I used is quite salt based: nice flavour but you have to use with caution. Next time, and I will make it again, I will make my own Chile sauce. It is easy.Also, I warmed up the coconut milk before I added to the shrimp; I did not want the shrimp to overcook while the milk warmed the sauce up.

Fantastic, made as written.

A staple for an easy “wow” dish in my kitchen. I actually replace fish sauce, chili sauce, and sambal with equal parts sriracha and kame stir fry sauce. It’s what I keep around. I usually half the dish & use 1/4 cup of each. I use whatever soy sauce I have. Over brown rice. Outstanding.

For those of you who followed Sam Sifton's suggestion a few month's ago and purchased Chili Crisp (I bought the Fly By Jing brand online plus their Zhong dumpling sauce), I made the "marinade" from near equal parts of red curry paste, sambal, chili crisp, and dumpling sauce (for its sweetness) and a glug of fish sauce. All else identical. Have now made many times. Always great.

We have made this with ground turkey, and sliced chicken breast as well. Cook time is a little longer, and needs veggies such as sliced bell peppers and bamboo shoots.

After reading reviews, we halved the sambal and used only 2 tsp of fish oil. It was perfect—not overly salty. A nice balance between hot and sweet. Added in some blanched green beans at the end and served over rice.

followed recipe as stated except no sambal so added lots of garlic & ginger. Big hit. no leftovers

This is a flavor bomb! But cut cook time at least by half — add the scallions with the shrimp, give it 2 min, then add the coconut milk and the soy and give it another 2 min. I served over rice, rave reviews!

This was delicious. Made a half recipe and added some Chinese cabbage stuff. I lightened on the fish sauce. Serve on rice. We all liked