Thai Shrimp with Red Chili Glaze


Thai Shrimp with Red Chili Glaze, Spicy Bok Choy and Coconut Rice


The chili glaze for this shrimp can be made ahead of time.  Just before serving, heat the glaze and toss in the shrimp.  Five minutes later, you are in Thai heaven!


  • 2 pounds jumbo shrimp, peeled and deveined with tails left on
  • 2 tablespoons peanut oil or other vegetable oil (don’t use olive oil, it will conflict with the Thai flavors)
  • 1 teaspoon toasted sesame oil
  • 1/2 medium onion, peeled and diced
  • 2 jalapeno peppers, seeded and diced
  • 4 cloves garlic, smashed and chopped
  • 1 teaspoon crushed or chopped fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons fresh squeezed lime juice (about half a lime)
  • 1 tablespoon Thai fish sauce
  • 1 teaspoon Thai red chili paste ( I used Thai Kitchen brand – I always have a few different flavors in my fridge.  It lasts a long time and really adds the authentic Thai flavor)
  • Fresh Cilantro for garnish if desired – for the menu above, I skipped it on the shrimp because I had added cilantro to the rice and to the bok choy

In a large saute pan on medium high heat, add the oils, onion and jalapeno peppers.  Saute for a few minutes until onions are glossy.  Add the garlic, ginger and crushed red pepper.  Saute a few more minutes or until fragrant.  Add the lime juice, fish sauce and chili paste.  Stir to incorporate all the ingredients.

At this point you can add the shrimp and saute until shrimp are pink, but still translucent.  The shrimp will continue to cook after you remove them from the stove.  You can also leave the pan of glaze on the burner (turned off) for up to several hours until you are ready to serve.  Simply re-heat and add shrimp when glaze is hot.

Garnish with fresh cilantro if desired.


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