Copycat Chili Crisp Shrimp Recipe

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Cook Time: 15 minutes

Ingredients

• 1 pound large shrimp, peeled and deveined, tails removed
• 1 quart canola oil, for frying
• 1/4 cup self-rising flour
• 1/4 cup potato starch or cornstarch
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup sparkling water, chilled
• 3 tablespoons chili crisp, such as Lao Gan Ma
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 red bell pepper, chopped into 3/4-inch pieces
• 1 yellow onion, chopped into 3/4-inch pieces
• 1 cup cooked rice

Directions

1. Start by gathering all your ingredients for easy access.
2. Preheat your oven to 200F (95C) and line a baking sheet with paper towels to drain the fried shrimp later.
3. Heat canola oil in a large saucepan to 375F (190C). Ensure its hot enough for frying by using a thermometer.
4. Pat the shrimp dry with paper towels to remove excess moisture, ensuring a crispy coating.
5. In a small bowl, whisk together self-rising flour, potato starch, kosher salt, and cayenne pepper. Gradually add chilled sparkling water, whisking until the mixture resembles a smooth crepe batter.
6. Dip six shrimp at a time into the batter, coating them evenly. Carefully drop them into the hot oil, ensuring they dont stick together. Fry for about 3 minutes, or until golden brown and crispy.
7. Once fried, transfer the shrimp to the prepared baking sheet to drain and keep warm in the oven while you fry the remaining shrimp.
8. In a separate bowl, whisk together chili crisp, soy sauce, water, and honey. This will create a deliciously spicy and sweet sauce for the shrimp.
9. In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chopped red bell pepper and yellow onion. Cook for about 5 minutes until they become translucent and slightly browned.
10. Remove the skillet from heat and add the fried shrimp along with the chili crisp sauce. Toss everything together until the shrimp are well coated with the sauce and the vegetables are evenly distributed.
11. Serve the shrimp and vegetables hot, optionally over a bed of freshly cooked rice for a complete meal.

Nutrition Facts (per serving)

• Calories: 526
• Total Fat: 27g (34% Daily Value)
• Saturated Fat: 3g (14% Daily Value)
• Cholesterol: 239mg (80% Daily Value)
• Sodium: 1762mg (77% Daily Value)
• Total Carbohydrate: 41g (15% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 10g
• Protein: 30g (60% Daily Value)
• Vitamin C: 63mg (70% Daily Value)
• Calcium: 159mg (12% Daily Value)
• Iron: 2mg (10% Daily Value)
• Potassium: 443mg (9% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Editors Note: The nutritional values of oil used for frying are based on a 10% retention rate after cooking. The exact amount may vary depending on cooking time, temperature, and oil type.

History and Origins of Chili Crisp Shrimp

Chili crisp shrimp is a modern adaptation of traditional Chinese chili oil dishes, combining the fiery, aromatic qualities of chili crisp with tender, lightly fried shrimp. Chili crisp itself gained widespread popularity in the late 20th century, thanks in large part to brands like Lao Gan Ma, which introduced a convenient and shelf-stable way to enjoy the bold, savory, and slightly sweet flavors of Szechuan cuisine. While shrimp has been a staple in Chinese coastal cooking for centuries, the marriage of crispy shrimp with chili-infused oil is a more recent innovation, reflecting the global trend of fusion cuisine and copycat recipes inspired by restaurant favorites.

Regional Variations

In China, chili crisp is most commonly associated with Sichuan province, known for its bold, numbing spiciness from Sichuan peppercorns. However, when adapted to shrimp, regional differences emerge: coastal areas favor lighter frying with delicate seafood flavors, while inland adaptations may include more robust seasonings or additional aromatics like garlic and ginger. In Western adaptations, chili crisp shrimp often incorporates a touch of sweetness from honey or sugar to balance the heat, a nuance less common in traditional Chinese preparations.

Differences from Similar Dishes

While similar to dishes like General Tsos shrimp or Kung Pao shrimp, chili crisp shrimp distinguishes itself through its texture and flavor profile. Unlike General Tsos, which relies heavily on a sweet and tangy sauce, chili crisp shrimp emphasizes the crunch of the batter combined with the complex, spicy, and umami-rich chili crisp. Compared to Kung Pao, which usually features peanuts and a thick soy-based sauce, this dish maintains a lighter, more aromatic coating that lets the chili oil shine without overwhelming the natural taste of the shrimp.

Typical Serving Context

Chili crisp shrimp is commonly served as a main course in casual dining settings, especially in Asian fusion restaurants. It pairs perfectly with steamed white rice or fried rice, and sometimes accompanies lightly sauted vegetables. In home kitchens, it is often prepared as a quick weeknight meal or as part of a shared family-style dinner. The dish is also popular as an appetizer or street food snack in modern culinary adaptations outside China.

Interesting Facts

• Chili crisp shrimp gained massive attention through social media and food blogs, where copycat recipes of popular restaurant versions, such as Panda Express, spread rapidly.
• The crispy batter is often made with sparkling water, a trick borrowed from Japanese tempura techniques, to ensure a light and airy coating.
• Many chili crisp brands have a cult following, and enthusiasts often debate which brand best replicates authentic homemade flavors.
• Despite its intense flavor, chili crisp shrimp is surprisingly quick to prepare, taking under 40 minutes from start to finish.
• The dish showcases the global appeal of Szechuan flavors, illustrating how regional Chinese ingredients have been adapted to suit international palates.

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