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!
- 1/4 cup grapeseed oil
- 2-1/2 teaspoons chili paste
- 1-1/2 tablespoons finely minced garlic
- 1/2 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.