Stir-Fried Thai-Style Shrimp with Chiles and Shallots
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 with rice
Ingredients
Shrimp and Marinade
¾ teaspoon ground coriander ⅛ teaspoon ground white pepper 1 teaspoon light brown sugar 1 tablespoon fish sauce 1 ½ pounds extra-large shrimp (21 to 25 count), peeled and deveinedStir-Fry
2 tablespoons fish sauce 2 tablespoons rice vinegar 2 tablespoons water 1 tablespoon light brown sugar 1 tablespoon Asian chili-garlic paste 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)2 tablespoons vegetable oil, plus 1 more teaspoon3 serrano chiles (or jalapeño), halved, seeds and ribs removed, chiles cut crosswise into ⅛-inch-thick half-moons3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated½ cup fresh mint leaves, large leaves torn into bite-sized pieces½ cup fresh cilantro leaves ⅓ cup chopped unsalted roasted peanuts (roughly chopped)lime wedges for servingBefore You Begin
Serve this stir-fry with steamed rice, preferably jasmine rice.
Instructions
- Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add shrimp, toss well to combine; marinate 15 minutes.
- In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. In small bowl, mix garlic with 1 teaspoon oil; set aside. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add half of shrimp to skillet in even layer. Cook without stirring until spottily brown and edges turn pink, 1 to 1 1/2 minutes, then stir and continue cooking until shrimp are browned around edges and turn pink, about 30 seconds. Transfer shrimp to medium bowl. Repeat with additional 2 teaspoons oil and remaining shrimp.
- After transferring second batch of shrimp to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chile/shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile/shallot mixture. Add fish sauce mixture to skillet; increase heat to high, and cook until slightly reduced and thickened, about 30 seconds. Return shrimp and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with a portion of peanuts and remaining herbs, and passing lime wedges separately.
for the shrimp and marinade
for the stir-fry
Time
1 hourYield
Serves 4 with riceIngredients
Shrimp and Marinade
¾ teaspoon ground coriander
⅛ teaspoon ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
1 ½ pounds extra-large shrimp (21 to 25 count), peeled and deveined
Stir-Fry
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil, plus 1 more teaspoon
3 serrano chiles (or jalapeño), halved, seeds and ribs removed, chiles cut crosswise into ⅛-inch-thick half-moons
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
½ cup fresh mint leaves, large leaves torn into bite-sized pieces
½ cup fresh cilantro leaves
⅓ cup chopped unsalted roasted peanuts (roughly chopped)
lime wedges for serving
Ingredients
Shrimp and Marinade
¾ teaspoon ground coriander
⅛ teaspoon ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
1 ½ pounds extra-large shrimp (21 to 25 count), peeled and deveined
Stir-Fry
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil, plus 1 more teaspoon
3 serrano chiles (or jalapeño), halved, seeds and ribs removed, chiles cut crosswise into ⅛-inch-thick half-moons
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
½ cup fresh mint leaves, large leaves torn into bite-sized pieces
½ cup fresh cilantro leaves
⅓ cup chopped unsalted roasted peanuts (roughly chopped)
lime wedges for serving
Ingredients
Shrimp and Marinade
¾ teaspoon ground coriander
⅛ teaspoon ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
1 ½ pounds extra-large shrimp (21 to 25 count), peeled and deveined
Stir-Fry
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil, plus 1 more teaspoon
3 serrano chiles (or jalapeño), halved, seeds and ribs removed, chiles cut crosswise into ⅛-inch-thick half-moons
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
½ cup fresh mint leaves, large leaves torn into bite-sized pieces
½ cup fresh cilantro leaves
⅓ cup chopped unsalted roasted peanuts (roughly chopped)
lime wedges for serving
Why This Recipe Works
For a sophisticated Thai shrimp recipe using available ingredients and requiring minimal cooking time, we concocted a full-flavored marinade made with fish sauce, white pepper, citrusy coriander, and a little light brown sugar. To add heat to our stir-fried Thai shrimp recipe, we introduced an easily controlled heat source—Asian chili-garlic paste—that also added toasty garlicky flavors along with heat.
Before You Begin
Serve this stir-fry with steamed rice, preferably jasmine rice.
Instructions
- Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add shrimp, toss well to combine; marinate 15 minutes.
- In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. In small bowl, mix garlic with 1 teaspoon oil; set aside. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add half of shrimp to skillet in even layer. Cook without stirring until spottily brown and edges turn pink, 1 to 1 1/2 minutes, then stir and continue cooking until shrimp are browned around edges and turn pink, about 30 seconds. Transfer shrimp to medium bowl. Repeat with additional 2 teaspoons oil and remaining shrimp.
- After transferring second batch of shrimp to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chile/shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile/shallot mixture. Add fish sauce mixture to skillet; increase heat to high, and cook until slightly reduced and thickened, about 30 seconds. Return shrimp and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with a portion of peanuts and remaining herbs, and passing lime wedges separately.
for the shrimp and marinade
for the stir-fry
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