Signing you in…

Spicy Shrimp Sauté

Spicy Shrimp Sauté prepared dish

A fast, spicy shrimp skillet dish inspired by a New York Times Magazine recipe credited to Mario Batali, with red curry paste, sambal oelek, sweet chili sauce, coconut milk, scallions, and cilantro.

This recipe is Thai style, dinner, scaled for 4 servings, with 5 min prep and 10 min cook.

Prep: 5 min · Cook: 10 min · Total: 15 min · Serves: 4

Quick cooking notes

  • Core ingredients include red curry paste, fish sauce, sambal oelek chili paste, sweet chili sauce.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tablespoons red curry paste
  • 0.25 cup fish sauce
  • 0.25 cup sambal oelek chili paste
  • 0.25 cup sweet chili sauce
  • 2 pounds medium shrimp (peeled and deveined)
  • 3 tablespoons light sesame oil
  • 1 cup scallions (sliced)
  • 2 tablespoons sweet soy sauce
  • 14 ounces light coconut milk
  • 1 bunch cilantro (chopped)

Instructions

  1. In a medium bowl, combine the red curry paste, fish sauce, sambal oelek, and sweet chili sauce. Add the shrimp and toss to coat evenly.
  2. Heat a large nonstick skillet over medium-high heat until hot. Add the sesame oil and heat until just smoking, then add the shrimp mixture and sauté for 2 minutes.
  3. Add the sliced scallions, cover the skillet, and cook for 3 minutes.
  4. Stir in the sweet soy sauce and coconut milk. Cook for 3 minutes more, or until the shrimp is cooked through and the sauce is heated.
  5. Stir in the chopped cilantro and serve immediately.

Nutrition (per serving)

  • Calories: 490
  • Protein: 54 g
  • Fat: 26 g
  • Carbohydrates: 12 g
  • Sugar: 10 g
  • Sodium: 2250 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients