If I had a menu, the sauce for this shrimp would definitely be my “secret sauce!” Just calling it that makes it so much more alluring, doesn’t it?!
Here’s the deal. . . this sauce has essentially three ingredients, takes about two minutes to prepare, and it tastes incredibly special.The bits of garlic become almost candy-like in the spicy chili paste — and the way it all caramelizes with the shrimp as it’s quickly sautéed, creates a brilliantly sweet spiciness that’s absolutely divine!This is a great addition to Pad Thai — and it’s amazing over rice, or on it’s own as an appetizer!
It would be lovely with my Coconut Cilantro Rice.Have a few friends over this weekend and serve it any way you’d like!
- ¼ cup grapeseed oil
- 2-1/2 teaspoons chili paste (Sambal Oelek is perfect)
- 1-1/2 tablespoons finely minced garlic
- ½ cup roughly chopped cilantro
- 1-pound peeled and deveined medium-large shrimp (about 31 to 35 per pound)
- Sea salt and freshly ground black pepper
- Add the oil to a large sauté pan and place it over low heat. .
- Add the chili paste, garlic and cilantro to the pan and let it simmer for about 2 minutes. Then turn the heat to high.
- While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
- Once the pan is hot, add the shrimp, with at least a couple inches between them -- you should hear a sizzling sound. If you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle!
- Sauté the shrimp just until cooked through, about 1 to 1-1/2 minutes per side.
- Make sure you serve the shrimp with any bits of the sauce that have stuck to the bottom of the pan. Those bits are delicious!!!
10 minutes ahead of time: Prepare the sauce and cook the shrimp.