This Stir-Fry Shrimp with Thai Roasted Chili Paste is really easy to make – the trick is in the flavorful Chili Paste.
I love Thai food so when I first learned how to prepare some of my favorite Thai recipes several years ago, it was really eye-opening. I think my first experience cooking Thai food was from a class given by the chef of a local Thai restaurant.
After learning about the different curry pastes, sauces and herbs used in Thai cooking, I felt confident enough to try cooking Thai food in my own kitchen.
I still remember the first time I came across Thai Roasted Chili Paste – it’s nothing like the Chinese chili pastes I’ve ever tried. Thai Roasted Chili Paste is sweet and spicy and a little tangy. Made with dried chilies, tamarind juice, garlic, shallots, fish sauce, dried shrimp, sugar and salt, this is one of those pantry items that can transform almost any dish instantly.
The first time I made this Stir-Fry Shrimp with Thai Roasted Chili Paste, I couldn’t believe how quick and easy it was to prepare. The flavors are rich and deep – I almost felt like I was cheating.
I prepared this shrimp recipe for #ShrimpShowdown to highlight the work that The NFI Shrimp Council is doing to promote sustainable shrimp as a nutritious and delicious protein. NFI and its members are committed to sustainable management of our oceans and being stewards of our environment by endorsing the United Nations’ Principles for Responsible Fisheries.
Shrimp can be part of a healthy diet. It’s a lean protein and a 3-ounce serving (e.g., 4 large shrimp) weighs in at less than 85 calories, 1 gram of fat and nearly 20 grams of protein. Shrimp is also a good source of B12 vitamins and an antioxidant called selenium.
OXO provided some cool kitchen tools to help prepare the unpeeled shrimp that Eastern Fish Company (a member of the NFI Shrimp Council) provided for this event. The Colander/Bowl/Lid set was great for washing the shrimp and storing the peeled/deveined until I was ready to cook it.
This nifty shrimp cleaner made it so much faster to peel and devein the shrimp (watch my video to see how).
and the Kitchen and Herb Snips made cutting the kaffir lime leaves into fine shreds a cinch.
You’ll have a chance to win a bunch of prizes including a Shrimp Cleaner, Flexible Kitchen & Herb Snips, Silicone Steamer, Wooden Lemon Reamer, 3 Piece Bowl and Colander Set, 12″ Tongs with Silicone Heads and a $100 Visa Gift Card from the NFI Shrimp Council.
Watch this short video to see how you clean and devein shrimp using the Shrimp Cleaner.
Watch this video to see how to make this Stir-Fry Shrimp with Thai Roasted Chili Paste.
You can check out all the shrimp recipes that were created for this challenge on the #ShrimpShowdown Pinterest Board.
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 medium onion, thinly sliced
- 1½ pound shrimp, peeled and deveined
- 3 tablespoons Roasted Chili Paste
- 1 tablespoon fish sauce
- 3 kaffir lime leaves, cut into thin slivers
- Heat wok or large skillet over medium heat. Add oil and heat. Add garlic and onion and stir fry until fragrant and onion is just softened. Add shrimp and toss; add Roasted Chili Paste and toss with shrimp. Stir fry until shrimp is cooked through. Add fish sauce and toss. Sprinkle in kaffir lime leaf slivers. Serve.
Check out what my fellow blogger friends made for this #ShrimpShowdown Challenge:
A Kitchen Addiction
A Zesty Bite
Coconut and Lime
Created by Diane
Foxes Love Lemons
Garnish with Lemon
Growing up Gabel
Home Cooking Memories
Jeanette’s Healthy Living
Julie’s Eats and Treats
Lemons for Lulu
My Man’s Belly
Peanut Butter and Peppers
Peas and Crayons
Sarah’s Cucina Bella
So How’s It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake
Disclosure: I received a set of OXO kitchen tools and shrimp from Eastern Fish Company to develop this recipe. All opinions are my own.