shrimp stir fry recipe

Stir-Fried Shrimp in Chile-Garlic Sauce

In Asian by Mike StinesLeave a Comment

This is almost as close as you can get to authentic Chinese food in North America! The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée. You could substitute sugar snap peas for the asparagus.

shrimp stir fry recipe

Stir-Fried Shrimp, Asparagus, Lemon Grass, Onions and Chile-Garlic Sauce Ingredients

  • 1 pound large (31 – 35 or 26 – 30) shrimp, peeled and deveined
  • 3 tablespoons sake, divided
  • 2 tablespoons cornstarch
  • 3 tablespoons fish sauce, divided
  • Peanut or sesame oil
  • 2 tablespoons minced fresh ginger (or two teaspoons dried)
  • 2 teaspoons granulated sugar
  • 2 dried Thai chiles
  • 1 tablespoon minced garlic (about three cloves)
  • 2 tablespoons minced lemongrass (about one large stalk)
  • 1/4 cup minced scallions (about three medium scallions)
  • 1/2 pound asparagus, trimmed and bias-sliced into two-inch pieces
  • Two to four fresh Thai chiles, thinly sliced
  • 1 tablespoon Chili-Garlic Sauce
  • 3 tablespoons Thai basil, sliced into chiffonade (regular basil, if necessary)


  1. Combine one tablespoon sake, one tablespoon fish sauce and the cornstarch in a small bowl. Mix this mixture until it’s smooth. Place the shrimp in a bowl and add the cornstarch slurry. Stir it to coat. Let the shrimp marinate at room temperature for 30 minutes.
  2. Heat a wok or large skillet over medium-high heat. Swirl some oil in the wok or skillet. Add the ginger, sugar, dried chiles, garlic, lemongrass, and chopped scallions. Stir-fry it all for one minute.
  3. Next, add the shrimp; cook, stirring, until the shrimp is slightly charred and barely opaque. It should take about four minutes. Add the asparagus and the remaining fish sauce and sake, then stir-fry for three minutes.
  4. Now add the sliced chiles and chow briefly. Add the chili-garlic sauce and toss to combine. Add the basil and serve with steamed rice.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.

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