Spicy Shrimp Sauté

By The New York Times

Updated May 20, 2018

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
5(1,257)
Comments
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This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone’s apartment and start preparing spicy food. Here is one of the best of those recipes.

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Ingredients

Yield:4 servings

  • 2 tablespoons red curry paste

  • ¼ cup fish sauce

  • ¼ cup sambal

  • ¼ cup sweet chili sauce

  • 2 pounds medium shrimp, peeled and deveined

  • 3 tablespoons light sesame oil

  • 1 cup sliced scallions

  • 2 tablespoons sweet soy sauce

  • 1(14-ounce) can light coconut milk

  • 1 bunch cilantro, chopped.

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 366 milligrams cholesterol; 409 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 2 grams fiber; 2520 milligrams sodium; 49 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.

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Ratings

5 out of 5
1,257 user ratings
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Comments

Mary

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.

Figaro

Sweet soy sauce available at your Asian grocer or online, is a thick almost molasses-like cousin to regular soy sauce. Red chili paste is available as above. My local Publix carries it - so does Walmart.

By all means reduce the fish sauce (2 tsp) and eliminate 3 min covered cooking. Most shrimp are done when curled and pink.

This is a wonderful recipe I've made many times. Mario is versatile and innovative.

PS Don't use olive oil in Asian recipes - use peanut or coconut oil.

kathaa

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.

Andy OFarrell

Receipe is perfect as it. You dont need to mess with it. Absolutely great.

mrfriebe

Great dish. Cook and reserve shrimp to avoid overcooking shrimp as many point out here. Get the sauce where you want it and then add shrimp followed by veg at very end. Whole can of coco is a bit too much imo (half to 2/3). Tend to add some thai chilis. Served over rice or vermicelli

evan

Delicious but very salty depending on the brands you have available to you. Well worth a retry!

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