Chili Crisp Shrimp

You know those recipes that come together in a flash but taste like something you’d get at a trendy fusion restaurant downtown? This Chili Crisp Shrimp is one of those. It’s spicy, savory, a little sweet, and packed with umami thanks to the magic of chili crisp—a spicy, crunchy condiment that’s kind of like hot sauce’s cooler, more flavorful cousin. Tossed with juicy shrimp, a splash of soy sauce, a touch of honey, and some garlic, this dish is fast, bold, and totally addictive.

I started making this when I needed something quick on weeknights that still felt like a treat. I had a jar of chili crisp sitting in my fridge (one of those things I bought on a whim and then had no idea how to use), and some frozen shrimp. One pan and 15 minutes later, I had a new go-to that’s now firmly in the weekly rotation. It’s perfect for nights when you want big flavor without a lot of fuss.

Serve it over rice, tuck it into lettuce wraps, or spoon it over noodles—you can’t go wrong.

Why You’ll Love This Recipe

• Ready in under 20 minutes: Perfect for weeknights or last-minute dinners
• Packed with flavor: Spicy, garlicky, savory, and slightly sweet
• Minimal cleanup: One pan and done
• Versatile: Serve over rice, noodles, or in tacos
• Customizable heat level: Use more or less chili crisp to match your spice tolerance
• Naturally gluten-free (with a GF soy sauce): Easy to adapt to dietary needs
• Protein-packed and satisfying: Great for quick lunches or dinners

Ingredients You’ll Need

Here’s what goes into this fast, fiery shrimp dish:

• 1 pound shrimp, peeled and deveined
  (Fresh or thawed frozen shrimp—tail on or off, your call)
• 2–3 tablespoons chili crisp
  (Use your favorite brand—Lao Gan Ma, Fly By Jing, or homemade)
• 1 tablespoon soy sauce or tamari
  (Adds salty, umami flavor—tamari keeps it gluten-free)
• 1 tablespoon honey or maple syrup
  (Just a touch to balance the heat)
• 2 cloves garlic, minced
  (The fresher the better—don’t skip it)
• 1 tablespoon neutral oil (like avocado or canola)
  (Helps sear the shrimp quickly)
• Juice of half a lime
  (Adds brightness at the end)
• Optional toppings: sliced scallions, sesame seeds, crushed peanuts

Note: A complete list of ingredients with exact measurements is included in the instructions section below.

How to Make It (Step-by-Step Instructions)

Step 1: Prep your shrimp
If your shrimp is frozen, make sure it’s fully thawed and patted dry. Moisture = steam, and we want a good sear here. If using large shrimp, butterfly them for more surface area to catch all the flavor.

Step 2: Make the sauce
In a small bowl, mix together 2–3 tablespoons of chili crisp, 1 tablespoon soy sauce, and 1 tablespoon honey or maple syrup. Taste and adjust if needed—you can always add more chili crisp later if you want more heat.

Step 3: Heat the pan
In a large skillet or wok, heat 1 tablespoon neutral oil over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 1–2 minutes on each side until pink and just cooked through. Don’t overcrowd the pan—work in batches if you need to.

Step 4: Add garlic and sauce
Turn the heat down slightly and add the minced garlic. Stir quickly—garlic burns fast. After about 30 seconds, pour in the chili crisp sauce and toss the shrimp to coat. Cook for another minute until everything is glossy and sizzling.

Step 5: Finish with lime juice
Turn off the heat and squeeze the juice of half a lime over the shrimp. Give it one last toss. Taste and add a pinch of salt if needed.

Step 6: Serve hot
Spoon the shrimp over rice, noodles, or into lettuce wraps. Top with sliced scallions, sesame seeds, or chopped peanuts if you’re feeling extra.

Helpful Tips

Make it a meal
Serve with jasmine rice or coconut rice and a quick cucumber salad or steamed broccoli for a complete, balanced dinner.

Storing leftovers
Store any extra shrimp in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave in short bursts—don’t overcook or the shrimp will turn rubbery.

Adjust the heat
Chili crisp brands vary in spiciness. Start with less if you’re sensitive to heat, and add more to taste. Some chili crisps are heavy on the crunch, others on the oil—both work.

Swaps and upgrades

• No shrimp? Try sliced chicken breast or tofu instead.
• Add veggies to the skillet—bell peppers, snap peas, or baby bok choy all work great.
• Add a splash of rice vinegar or a tiny bit of grated ginger to brighten the flavor even more.

Freezer tips
Shrimp cooks best fresh, but if you want to prep ahead, you can make the sauce and freeze it in a zip-top bag. Then just thaw, add fresh shrimp, and cook as directed.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
The shrimp is best served fresh, but you can prep the sauce ahead and store it in the fridge for up to 5 days. Then just toss with shrimp when you’re ready to cook.

What if I don’t have chili crisp?
You can make a quick substitute with red pepper flakes, garlic, and oil, but chili crisp has a unique flavor and texture. It’s worth picking up a jar.

Can I use frozen shrimp?
Absolutely. Just thaw them completely and pat dry before cooking to avoid excess moisture in the pan.

Is this recipe spicy?
It can be, depending on your chili crisp. Start with less if you’re spice-sensitive and build up to your perfect heat level.

How do I make it gluten-free?
Use tamari instead of soy sauce and double-check your chili crisp (some contain soy or gluten-based additives). Most are gluten-free, but always check the label.

I make this Chili Crisp Shrimp almost weekly—it’s fast, bold, and feels a little fancy without requiring anything more than pantry staples and a skillet. If you love big flavors and low-effort cooking, this one’s a must-try.

Give it a shot and let me know how you serve it. It’s a total weeknight hero in my kitchen, and I think it’ll be one in yours too.