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Stir-Fry Shrimp with Thai Roasted Chili Paste Recipe {Video}

March 24, 2014 by Jeanette 30 Comments

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This Stir-Fry Shrimp with Thai Roasted Chili Paste is really easy to make – the trick is in the flavorful Chili Paste.
Stir-Fry Shrimp with Thai Chili Paste © Jeanette's Healthy LivingI 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.
Shrimp with Thai Chili Paste © Jeanette's Healthy Living
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.
Shrimp with Thai Chili Paste © Jeanette's Healthy Living
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.

Thai Roasted Chili Paste
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.

Shrimp with Thai Chili Paste © Jeanette's Healthy Living
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 with Thai Chili Paste © Jeanette's Healthy Living
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.

Shrimp with Thai Chili Paste © Jeanette's Healthy Living

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.

Shrimp in Colander

This nifty shrimp cleaner made it so much faster to peel and devein the shrimp (watch my video to see how).

Peeled Shrimp

and the Kitchen and Herb Snips made cutting the kaffir lime leaves into fine shreds a cinch.

Thai Chili Shrimp Ingredients
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.

[promosimple id=”4087″]

5 from 1 vote
Print

Stir-Fry Shrimp with Thai Roasted Chili Paste

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic chopped
  • 1 medium onion thinly sliced
  • 1 1/2 pound shrimp peeled and deveined
  • 3 tablespoons Roasted Chili Paste
  • 1 tablespoon fish sauce
  • 3 kaffir lime leaves cut into thin slivers

Instructions

  1. 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
Betsy Life
Bonbon Break
Cherished Bliss
Chocolate Moosey
Coconut and Lime
Cookistry
Created by Diane
Everyday Maven
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Healthy Delicious
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Jeanette’s Healthy Living
Julie’s Eats and Treats
Kirbie’s Cravings
Lemons for Lulu
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Noble Pig
Peanut Butter and Peppers
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Sarah’s Cucina Bella
So How’s It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake
Wonky Wonderful

Disclosure: I received a set of OXO kitchen tools and shrimp from Eastern Fish Company to develop this recipe. All opinions are my own.

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Filed Under: Asian, dairy-free, Dinner, gluten-free, healthy choices, main courses, Seafood, shellfish Tagged With: cooking video, Eastern Fish Company, Giveaway, NFI Shrimp Council, OXO, shrimp, Thai chili paste, Thai recipe

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Comments

  1. Joanne says

    March 24, 2014 at 6:32 am

    I’m still very much in the process of learning how to cook Thai food. I’ll have to look out for that game-changing chili sauce! This dish looks pretty great. You could almost see how much flavor is in the dish from all that sauce sticking to the shrimp!

    Reply
  2. Amy | Club Narwhal says

    March 24, 2014 at 9:16 am

    Jeanette, this looks AMAZING! I have always wanted to learn more Thai dishes and this looks like the perfect place to start, especially since shrimp is involved 🙂

    Reply
    • Jeanette says

      March 24, 2014 at 9:29 am

      Thanks so much Amy – the sauce is the best! Thai cooking isn’t hard once you become familiar with the ingredients. I love the vibrant flavors.

      Reply
  3. Leah | So, How's It Taste? says

    March 24, 2014 at 11:37 am

    Pardon me while I wipe the drool off my keyboard. This looks so good!

    Reply
    • Jeanette says

      March 24, 2014 at 2:26 pm

      Leah – so glad you like this!

      Reply
  4. Liz says

    March 24, 2014 at 12:37 pm

    Such GORGEOUS, spicy shrimp, Jeanette! It’s making my mouth water!

    Reply
    • Jeanette says

      March 24, 2014 at 2:26 pm

      Thanks Liz – yes spicy and sweet!

      Reply
  5. Shashi @ http://runninsrilankan.com says

    March 24, 2014 at 2:03 pm

    Jeanette, love these photos, that water falling from the tap is –wow!
    Speaking of WOW – Your shirmp with roasted chili paste is simply WOW too! Love the flavors!

    Reply
    • Jeanette says

      March 24, 2014 at 2:26 pm

      Thanks Sashi! Had fun taking photos of this dish!

      Reply
  6. corgimas says

    March 24, 2014 at 2:12 pm

    have to explore more on thai cooking now!

    Reply
    • Jeanette says

      March 24, 2014 at 2:26 pm

      Corgimas, Thai cooking is really not hard once you get to know some of the ingredients.

      Reply
  7. MyMansBelly says

    March 24, 2014 at 6:40 pm

    I love being able to make Thai dishes at home. Especially since our move and I have yet to find any Thai restaurants near us. This looks perfect.

    Reply
    • Jeanette says

      March 24, 2014 at 7:59 pm

      It’s so nice when you can just cook what you like at home isn’t it!

      Reply
  8. Camille says

    March 24, 2014 at 7:46 pm

    Oh yum – there is nothing I like better on anything than chili paste! And stir fry is such a great weeknight meal, too.

    Reply
    • Jeanette says

      March 24, 2014 at 7:59 pm

      I couldn’t agree more Camille!

      Reply
  9. Kevin @ Closet Cooking says

    March 26, 2014 at 8:12 am

    So nice and simple and so tasty!

    Reply
  10. Brandie (@ Home Cooking Memories) says

    March 26, 2014 at 2:54 pm

    I bet the flavors are just amazing in this! Major bonus points for how easy it is.

    Reply
  11. Audra says

    March 26, 2014 at 7:51 pm

    Love how simple and delicious this recipe is to make! I am a mother of 3 active kiddos, so I am always looking for quick and flavorful meal ideas. Pinning <3

    Reply
  12. Kelly says

    March 27, 2014 at 7:30 am

    Wow, this looks amazing Jeanette! The photos are stunning!!! Love Thai food and this spicy and sweet shrimp sounds mouthwatering! Can’t wait to try this – pinning 🙂

    Reply
  13. katie says

    March 27, 2014 at 9:12 am

    This sounds so good!

    Reply
  14. Nami | Just One Cookbook says

    March 27, 2014 at 2:32 pm

    Me too, I love Thai food and can eat it everyday! I’m working on my and my kids’ spice level so that we can eat more spicy food (while my husband loves extra extra spicy food). This sounds really delicious!

    Reply
  15. Caroline Hurley says

    March 27, 2014 at 8:09 pm

    I love Thai food and have a few recipes I make at home, but I’ve never used lime leaves. I’m so excited to try this! It sounds completely delicious! Lovely photos too!

    Reply
    • Jeanette says

      March 28, 2014 at 7:34 am

      Caroline – if you can get your hands on kaffir lime leaves, you won’t be disappointed – they are so fragrant.

      Reply
  16. Shaina says

    March 29, 2014 at 11:42 am

    I have all the ingredients for the sauce, now I just need to pick up some shrimp. Lovely!

    Reply
  17. Lugenia Sapp says

    May 29, 2016 at 9:17 pm

    I’ve looked everywhere around me for the Thai Roasted Red Pepper Paste but can’t find anyour, nor can I find a website to order it from. Can you please direct me to somewhere I can buy it?…….TIA

    Reply
    • Jeanette says

      June 2, 2016 at 1:33 pm

      You can find it online – here’s one place: http://www.walmart.com/ip/Simply-Asia-Thai-Kitchen-Red-Roasted-Chili-Paste-4-oz-Pack-of-6/17770993

      Reply
  18. Julie says

    April 14, 2020 at 1:16 pm

    5 stars
    Awesome! Did it and the result was more than great for the whole family. Will use this recipe a couple more times and try to adjust it to our kitchen (that paste is hard to find for us up north Canada). And will post about it again very soon!

    Reply
    • Jeanette says

      April 17, 2020 at 12:20 am

      Hi Julie – so glad you and your family enjoyed this recipe! Let me know what you come up with for the paste.

      Reply
  19. Doug says

    November 1, 2020 at 11:37 am

    Wow, this is quite simply the most amazing dish I’ve made in a long while.
    The flavors are spectacular. I usually follow a recipe exactly, but living in rural Vermont, have to adapt sometimes. The market didn’t have shrimp, so I used cod instead. Perfection! I’m planning on driving to the “city” soon to get shrimp to make this again–the “right” way. Only I’m doubling the recipe! Thanks so much, Jeanette!

    Reply
    • Jeanette says

      November 1, 2020 at 3:11 pm

      I’m so glad you enjoyed this – I’ll have to try it with cod next time

      Reply

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