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How to Cook Fried Chili Shrimp with Peanuts

Fried chili shrimp is a crispy, golden seafood dish tossed in a sweet and spicy chili glaze that delivers the perfect balance of crunch, heat, and savory flavor in every bite.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: fried chili shrimp, seafood recipe, shrimp recipe
Servings: 2 servings
Calories: 367kcal
Author: Manny

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.