Description
A flavorful and spicy Asian-inspired shrimp dish cooked quickly on the stovetop with a savory white wine and soy sauce glaze, accented with garlic, chili, and fresh herbs. Perfect for a quick dinner served over rice or noodles.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp (peeled and deveined, tails on)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 red chili or jalapeño (thinly sliced)
- ½ cup dry white wine or sake
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp crushed red pepper flakes
- Salt and pepper to taste
Garnish
- 2 green onions (sliced)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Shrimp: Pat the shrimp dry using paper towels and season lightly with salt and pepper to enhance flavor before cooking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and thinly sliced chili, cooking for about 1 minute until fragrant to infuse the oil with spicy and aromatic notes.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 2–3 minutes, stirring occasionally until they start to turn pink and opaque, indicating they are partially cooked.
- Add Sauce Ingredients: Pour in the white wine (or sake), soy sauce, fish sauce, lime juice, and honey. Sprinkle crushed red pepper flakes over the shrimp and stir well to coat them evenly in the flavorful sauce.
- Simmer the Sauce: Let the mixture simmer for an additional 2–3 minutes, allowing the shrimp to cook through fully while the sauce reduces slightly and thickens.
- Finish and Garnish: Remove the skillet from heat. Garnish with sliced green onions and freshly chopped cilantro for a bright, fresh finish. Serve immediately for best taste.
Notes
- This dish is excellent served over jasmine rice or noodles to soak up the spicy sauce.
- Adjust the heat level by reducing the amount of chili and crushed red pepper flakes according to your preference.
- For a non-alcoholic version, substitute the white wine with chicken or seafood broth and add a splash of rice vinegar to maintain acidity and flavor depth.
- Using gluten-free soy sauce makes this recipe suitable for a gluten-free diet.
