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.
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Stir-Fry Shrimp with Thai Roasted Chili Paste
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
-
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
Foxes Love Lemons
Garnish with Lemon
girlichef
Growing up Gabel
Healthy Delicious
Home Cooking Memories
Jeanette’s Healthy Living
Julie’s Eats and Treats
Kirbie’s Cravings
Lemons for Lulu
My Man’s Belly
Natasha’s Kitchen
Noble Pig
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
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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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!
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 🙂
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.
Pardon me while I wipe the drool off my keyboard. This looks so good!
Leah – so glad you like this!
Such GORGEOUS, spicy shrimp, Jeanette! It’s making my mouth water!
Thanks Liz – yes spicy and sweet!
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!
Thanks Sashi! Had fun taking photos of this dish!
have to explore more on thai cooking now!
Corgimas, Thai cooking is really not hard once you get to know some of the ingredients.
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.
It’s so nice when you can just cook what you like at home isn’t it!
Oh yum – there is nothing I like better on anything than chili paste! And stir fry is such a great weeknight meal, too.
I couldn’t agree more Camille!
So nice and simple and so tasty!
I bet the flavors are just amazing in this! Major bonus points for how easy it is.
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
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 🙂
This sounds so good!
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!
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!
Caroline – if you can get your hands on kaffir lime leaves, you won’t be disappointed – they are so fragrant.
I have all the ingredients for the sauce, now I just need to pick up some shrimp. Lovely!
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
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
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!
Hi Julie – so glad you and your family enjoyed this recipe! Let me know what you come up with for the paste.
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!
I’m so glad you enjoyed this – I’ll have to try it with cod next time