Ebichiri Shrimp with Chili
Elevate your dinner with the bold and savory flavors of Ebichiri Shrimp with Chili, a Japanese-Chinese fusion dish that blends crispy pan-seared shrimp with a rich, tangy, and spicy chili sauce. This quick and easy recipe features plump shrimp coated in a light cornstarch crust, infused with the aromatic trifecta of garlic, ginger, and green onions. The star of the dish is the expertly balanced chili sauce, made with doubanjiang (fermented chili bean paste), ketchup, soy sauce, and a touch of rice vinegar for brightness. Ready in just 25 minutes, it’s a vibrant, umami-packed meal perfect for weeknight dinners or a crowd-pleasing centerpiece. Serve it with steamed rice to soak up every drop of the luscious sauce, and garnish with fresh green onions for an added pop of color.
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Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 stalks Green onions (finely chopped, white and green parts separated)
- 1 tablespoon Doubanjiang (fermented chili bean paste)
- 3 tablespoons Ketchup
- 2 teaspoons Sugar
- 2 teaspoons Soy sauce
- 2 teaspoons Rice vinegar
- 100 milliliters Chicken stock
- 1 teaspoon Sesame oil
- 2 tablespoons Water
- 1 teaspoon Cornstarch (for slurry)
Instructions
Rinse the shrimp under cold running water and pat dry with paper towels. Season the shrimp with 1 teaspoon of salt.
Coat the shrimp evenly with 2 tablespoons of cornstarch. This will help achieve a slightly crisp texture when frying.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. When the oil is hot, add the shrimp in a single layer and cook for 2–3 minutes on each side until pink and slightly crispy. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Stir in the doubanjiang (chili bean paste) and cook for another 30 seconds to release its full flavor.
Add the ketchup, sugar, soy sauce, rice vinegar, and chicken stock, stirring well to combine. Simmer the sauce for 2–3 minutes.
In a small bowl, make a cornstarch slurry by mixing 2 tablespoons of water with 1 teaspoon of cornstarch. Add the slurry to the sauce and stir until it thickens slightly.
Return the cooked shrimp to the skillet and toss to coat them evenly in the chili sauce. Cook for an additional 1–2 minutes to ensure the shrimp are heated through.
Drizzle the sesame oil over the dish and sprinkle with the green parts of the chopped green onions.
Serve immediately with steamed white rice or your choice of sides.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 982 mg | 328% | |
| Sodium | 4564 mg | 198% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 11.0 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
