Pan fried shrimps in a sweet and tangy garlic ginger sauce will be your family’s favorite weekend meal. Swap your usual Chinese take-out with this delicious gluten-free, sugar-free version of a popular Chinese dish. Adjust the amount of La doubanjiang sauce if you prefer a less spicy version.

Serving size: 4

Ingredients for Chili Shrimp

  • Large shrimps, peeled and deveined, 25-30
  • Arrowroot powder, 2 Tablespoon
  • Ginger, minced, 1 Tablespoon
  • Garlic, minced, 1 Tablespoon
  • Scallion, white part, chopped, 2 Tablespoon
  • Tamari sauce, 2 Tablespoon (if you are not restricted by diet, you can use regular soy sauce)
  • Sake, 2 Tablespoon
  • Low-carb sweetener, 2 Tablespoon
  • La doubanjiang (spicy bean paste), 2 Tablespoon
  • Ketchup, low-carb, 6 Tablespoon
  • Water, ½ Cup
  • Scallion, green part, chopped, 1 Tablespoon for garnish

Instructions for Chili Shrimp

1.Pat dry peeled and deveined shrimps with a paper towel.

2.Coat shrimps with arrowroot powder.

3. Pour a generous amount of oil in the frying pan. Cook shrimps 1 minute per side. Set aside.

4. In the same pan, stir fry ginger, garlic, and the white part of chopped scallions until they turn soft.

5. Put water, ketchup, Tamari sauce (if you are not restricted by diet you can use regular soy sauce), sake, and sweetener, and La doubanjiang (spicy bean paste) sauce and stir well to avoid any clumps

6. Add back the shrimps to the sauce and mix well. If you prefer a thicker sauce, sprinkle a little bit of arrowroot powder. 

7. Garnish with the green part of chopped scallions and serve.

Watch How to Make Chili Shrimp

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