A spicy and tasty fried chili shrimp glazed with sweet chili sauce that is very easy cook and the ingredients are simple and easy to find. And with regard to shrimps, buy saltwater shrimps because they taste better and he shells are softer than fresh water shrimps. And when the shrimps are fried, saltwater shrimps are crispier.
Fried Chili Shrimp with Peanuts
There’s something about shrimp cooked with chili that instantly brings me back to Sunday lunches at my Tita Lorna’s house in Cavite. She had this way of making simple seafood taste like it came straight out of a seaside restaurant in Bacoor. Whenever my cousin Paolo came home from the wet market with a bag of fresh shrimp, we already knew what was coming. Not sinigang. Not buttered shrimp. But her famous fried chili shrimp tossed in sweet heat and finished with crunchy peanuts.
I didn’t learn this dish from a cookbook. I learned it by standing beside her stove, watching carefully while she talked about why saltwater shrimp were always the better choice. According to her, they’re naturally sweeter, the shells are thinner, and once fried, they crisp up beautifully. I’ve followed that advice ever since.
Why Saltwater Shrimp Make the Best Fried Chili Shrimp
If you’re new to cooking shrimp, here’s something worth remembering. Saltwater shrimp generally have firmer meat and a cleaner, slightly briny flavor. When you deep-fry them, the shells turn delicately crisp instead of tough and chewy. That texture is important in this fried chili shrimp recipe because you want every bite to have a light crunch before you reach the juicy center.
My Uncle Berting once tried making this dish using freshwater shrimp when we ran out of options. It was good, but not quite the same. The coating didn’t cling as well, and the crispiness faded faster after glazing. Since then, we’ve stuck to saltwater varieties whenever possible.
Marinating for Flavor in Fried Chili Shrimp
The first step to making flavorful fried chili shrimp is a simple marinade of salt, white pepper, and chili-garlic paste. It might seem basic, but it works for a reason.
Salt penetrates the shrimp quickly, enhancing their natural sweetness. White pepper adds mild heat without overpowering the seafood. The chili-garlic paste does double duty by infusing spice and subtle sharpness. Letting the shrimp sit for about thirty minutes allows these flavors to absorb into the flesh instead of just coating the outside.
My sister Mariel once rushed this step because she was in a hurry to serve dinner. The result was still tasty, but the spice felt more like an afterthought. Since then, we’ve treated marinating as non-negotiable. Even a short rest makes a noticeable difference.
Deep-Frying for Crisp Texture
After marinating, the shrimp are dredged lightly in flour before frying. This thin coating creates a delicate crust once it hits hot oil. The key is making sure the oil is properly heated before adding the shrimp. If the oil is too cool, the coating absorbs excess grease and turns soggy. If it’s hot enough, the moisture in the shrimp turns to steam quickly, pushing outward and creating a crisp shell.
This technique works because high heat rapidly seals the surface. You get crunch without overcooking the inside. Shrimp cook fast, usually within a few minutes, so keep an eye on them. Once they turn golden and slightly curled, they’re ready to come out.
When my brother Nico visited Zamboanga years ago, he told us that many coastal eateries there fry shrimp this way before tossing them in sauce. The quick fry keeps the texture intact even after glazing.
Glazing the Shrimp in Sweet Heat
Now comes my favorite part. In a separate pan, the sweet chili sauce is heated until it starts to bubble. This step is important. Bubbling thickens the sauce slightly and activates its sugars, making it cling better to the shrimp.
When you add the crispy shrimp into the hot sauce, toss them quickly but gently. The heat helps the glaze coat every surface without softening the crust too much. Adding adobong mani, or Filipino-style garlic peanuts, brings in another layer of texture and flavor. The salty crunch balances the sweetness of the sauce and the spice from the chili.
This glazing method works because the sauce is reduced just enough to stick. If you skip heating it first, the shrimp will end up sitting in a watery pool instead of being evenly coated.
A Little History Behind Fried Chili Shrimp
Shrimp dishes with sweet and spicy sauces have roots in many Asian cuisines. In the Philippines, we love the combination of tamis and anghang. Over time, home cooks adapted bottled sweet chili sauce into everyday recipes, making dishes like fried chili shrimp easy to prepare even on busy weeknights.
It’s a good example of how Filipino cooking evolves. We take accessible ingredients and turn them into something festive. What used to feel like restaurant food is now something you can make in your own kitchen.
Serving Fried Chili Shrimp with Peanuts
Once the shrimp are fully glazed, remove them from the heat and sprinkle chopped spring onions on top. The fresh, mild onion flavor cuts through the richness and adds color to the dish.
I usually serve this fried chili shrimp with steaming white rice. The sauce seeps into the rice, making every spoonful flavorful. At family gatherings, this platter rarely lasts long. Someone always goes back for seconds.
If you’re a beginner, don’t be intimidated. This recipe is straightforward and forgiving as long as you pay attention to heat and timing. Choose good shrimp, marinate properly, fry at the right temperature, and glaze while the sauce is hot. The rest will fall into place.
Every time I cook this dish, I think of Tita Lorna’s tiny kitchen and the sound of shrimp sizzling in oil. It’s simple food, but it carries stories with it. And maybe that’s what makes it truly special.
How to Cook Fried Chili Shrimp with Peanuts
Ingredients
- 200 grams Small sized shrimps take out antennae horns and snout
- 1 cup water
- 1/2 Tbsp. iodized salt
- 1/4 Tbsp. white pepper
- 6 Tbsp. chill garlic paste
- 1 cup all-purpose flour for dredging
- cooking oil for deep frying
- 1/4 cup butter
- 1/4 cup adobong mani
- 1/2 cup sweet chili sauce
- 1 tsp spring onion chopped
Instructions
How to Cook Fried Chili Shrimp
- Rinse shrimp and marinate in water salt, white pepper and chili-garlic paste for 30 minutes.
- Dredge in flour and deep-fry until crispy. Set aside. In another pan heat sweet chili sauce until bubbling.
- Glaze shrimps in bubbling-hot Sweet Chili Sauce. Add adobong mani and continue glazing.
- Remove from heat when shrimps are thoroughly glazed. Sprinkle with spring onions and serve.
Notes
Cooking Tips:
Use Fresh, High-Quality Shrimp
For the best fried chili shrimp, choose fresh saltwater shrimp with firm flesh and a clean, ocean-like smell. Fresher shrimp naturally taste sweeter and stay juicy after frying. If using frozen shrimp, thaw them properly and pat them completely dry to prevent excess moisture during cooking.Maintain the Right Oil Temperature
Keep the oil hot enough before adding the shrimp to ensure a crisp coating. If the oil is too cool, the shrimp will absorb grease and turn soggy instead of crunchy. Fry in small batches to keep the temperature steady and avoid overcrowding the pan.Glaze While the Sauce Is Hot and Bubbling
Always heat the sweet chili sauce until it bubbles before tossing in the shrimp. A bubbling sauce thickens slightly, helping it cling evenly to every piece. Toss quickly and remove from heat once coated to preserve the crisp texture of the fried chili shrimp.
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