Copycat Chili Crisp Shrimp: A Spicy & Crunchy Culinary Adventure

Chili crisp has taken the culinary world by storm, and for good reason! This condiment is a symphony of textures and flavors, boasting crispy garlic, shallots, chili flakes, and oil, all mingling to create an addictive umami bomb. While commercially available chili crisps are fantastic, making your own allows you to customize the spice level and tailor it to your preferences. And what better way to showcase this amazing ingredient than with succulent, perfectly cooked shrimp? This copycat chili crisp shrimp recipe is inspired by Momofuku’s version, but with my own tweaks for accessibility and ease. Get ready for a dish that’s quick, flavorful, and guaranteed to impress!

Why This Recipe Works

This recipe is a winner for several reasons:

* **Homemade Chili Crisp:** Using a homemade chili crisp gives you complete control over the flavor profile. You can adjust the heat, sweetness, and umami to your liking.
* **Quick & Easy:** From start to finish, this dish comes together in under 30 minutes, making it perfect for weeknight dinners.
* **Versatile:** Serve it over rice, noodles, salads, or even tacos! The possibilities are endless.
* **Flavor Explosion:** The combination of the savory shrimp, crunchy chili crisp, and bright aromatics creates an unforgettable culinary experience.
* **Impressive Presentation:** The vibrant colors and textures make this dish visually appealing, perfect for entertaining.

Ingredients You’ll Need

Before you start, gather these ingredients. Don’t be intimidated by the list – many are pantry staples!

For the Chili Crisp:

* **1 cup neutral oil:** Vegetable, canola, or peanut oil work best. Avoid olive oil as it has a lower smoke point.
* **1/2 cup dried chili flakes:** Use a mix of different types for varying heat levels and flavors. Gochugaru (Korean chili flakes) add a fruity sweetness.
* **1/4 cup minced garlic:** Freshly minced garlic is crucial for the best flavor.
* **1/4 cup minced shallots:** Shallots add a delicate oniony sweetness.
* **2 tablespoons soy sauce:** Adds umami and saltiness.
* **2 tablespoons brown sugar:** Balances the heat and adds a touch of sweetness.
* **1 tablespoon sesame seeds:** Toasted sesame seeds add nutty flavor and texture.
* **1 tablespoon Sichuan peppercorns:** (Optional) Adds a tingly, numbing sensation. Toast them lightly before grinding for maximum flavor.
* **1 teaspoon salt:** Enhances the other flavors.
* **1/2 teaspoon ground ginger:** Adds warmth and complexity.
* **1/4 teaspoon five-spice powder:** (Optional) Adds depth and a hint of Chinese flavor.

For the Shrimp:

* **1 pound large shrimp, peeled and deveined:** Look for shrimp that are firm and smell fresh. Tail on or off is your preference.
* **1 tablespoon cornstarch:** Helps create a crispy coating.
* **1 tablespoon rice wine vinegar:** Adds a touch of acidity and brightens the flavors.
* **1 teaspoon soy sauce:** Adds umami and saltiness.
* **1/2 teaspoon grated ginger:** Freshly grated ginger is best.
* **2 cloves garlic, minced:** Freshly minced garlic is crucial.
* **1 green onion, thinly sliced:** For garnish.
* **2 tablespoons neutral oil:** For cooking the shrimp.

Equipment You’ll Need

* **Large skillet or wok:** A wok is ideal for stir-frying, but a large skillet works well too.
* **Small saucepan:** For making the chili crisp.
* **Mixing bowls:** For marinating the shrimp and combining ingredients.
* **Measuring cups and spoons:** For accurate measurements.
* **Spatula or wooden spoon:** For stirring and flipping the shrimp.
* **Slotted spoon:** For removing the crispy bits from the chili crisp.
* **Food processor or spice grinder:** (Optional) For grinding Sichuan peppercorns.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions for perfect copycat chili crisp shrimp.

Part 1: Making the Chili Crisp

1. **Prepare the Aromatics:** Mince the garlic and shallots. If using Sichuan peppercorns, toast them lightly in a dry pan over medium heat for a minute or two until fragrant. Let them cool slightly, then grind them in a spice grinder or food processor.
2. **Combine Ingredients:** In a heat-proof bowl, combine the chili flakes, minced garlic, minced shallots, soy sauce, brown sugar, sesame seeds, ground Sichuan peppercorns (if using), salt, ground ginger, and five-spice powder (if using).
3. **Heat the Oil:** Pour the neutral oil into a small saucepan and heat over medium heat until it reaches about 300°F (150°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of garlic into it. If it sizzles gently, the oil is ready.
4. **Infuse the Oil:** Carefully pour the hot oil over the chili flake mixture in the bowl. Be careful, as it will bubble and splatter. Stir well to combine.
5. **Cook the Chili Crisp:** Let the chili crisp sit for at least 30 minutes, or up to a few hours, to allow the flavors to meld and deepen. The longer it sits, the more flavorful it will become.
6. **Separate Crisps (Optional):** For a more refined texture, you can strain the chili oil through a fine-mesh sieve, reserving the crispy bits separately. This isn’t necessary, but it allows you to control the texture of the final dish.

Part 2: Preparing the Shrimp

1. **Marinate the Shrimp:** In a medium bowl, combine the shrimp, cornstarch, rice wine vinegar, soy sauce, grated ginger, and minced garlic. Toss to coat evenly.
2. **Let the Shrimp Marinate:** Let the shrimp marinate for at least 15 minutes, or up to 30 minutes. This will help them stay tender and juicy during cooking.

Part 3: Cooking the Shrimp

1. **Heat the Oil:** Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat until shimmering.
2. **Cook the Shrimp:** Add the marinated shrimp to the hot skillet in a single layer. Be careful not to overcrowd the pan, as this will lower the temperature and cause the shrimp to steam instead of sear.
3. **Sear the Shrimp:** Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and slightly browned. They should curl up into a C shape.
4. **Add Chili Crisp:** Remove the skillet from the heat. Add 2-3 tablespoons of the prepared chili crisp to the skillet (or more, depending on your spice preference). Toss gently to coat the shrimp in the chili crisp.

Part 4: Serving

1. **Garnish:** Garnish with thinly sliced green onions.
2. **Serve Immediately:** Serve the copycat chili crisp shrimp immediately over rice, noodles, salads, or your favorite side dish. Enjoy!

Tips for Success

* **Use High-Quality Ingredients:** The better the ingredients, the better the final dish will taste. Use fresh garlic, shallots, and ginger, and high-quality chili flakes.
* **Don’t Overcook the Shrimp:** Overcooked shrimp will be tough and rubbery. Cook them just until they are pink and opaque.
* **Adjust the Spice Level:** Adjust the amount of chili flakes and chili crisp to your liking. If you’re sensitive to spice, start with a smaller amount and add more as needed.
* **Make Ahead:** The chili crisp can be made ahead of time and stored in an airtight container at room temperature for up to a week.
* **Experiment with Flavors:** Feel free to add other ingredients to the chili crisp, such as dried mushrooms, seaweed, or peanuts.
* **Proper Oil Temperature:** Getting the oil temperature right for the chili crisp is key. Too hot, and the garlic and shallots will burn; too cold, and they won’t crisp up properly. Aim for around 300°F (150°C).
* **Dry Your Shrimp:** Pat the shrimp dry with paper towels before marinating. This helps them to sear better and prevents them from steaming.
* **Single Layer Cooking:** Ensure shrimp cook evenly by cooking them in a single layer. If necessary, cook in batches.
* **Don’t Discard the Chili Oil:** The leftover chili oil is fantastic for drizzling over noodles, eggs, vegetables, or anything else you want to add a little kick to.

Variations

* **Spicy Garlic Noodles:** Toss cooked noodles with the chili crisp shrimp and some extra garlic and soy sauce for a quick and easy meal.
* **Chili Crisp Shrimp Tacos:** Serve the shrimp in warm tortillas with shredded cabbage, cilantro, and a squeeze of lime.
* **Chili Crisp Shrimp Salad:** Add the shrimp to a bed of mixed greens with your favorite vegetables and a light vinaigrette.
* **Vegetarian Option:** Substitute the shrimp with tofu or mushrooms for a vegetarian version.
* **Different Proteins:** Try using chicken, pork, or beef instead of shrimp.
* **Add Vegetables:** Stir-fry some vegetables like broccoli, bell peppers, or snap peas along with the shrimp.

Serving Suggestions

This copycat chili crisp shrimp is incredibly versatile and can be served in a variety of ways:

* **Over Rice:** Serve it over steamed white rice or brown rice for a simple and satisfying meal.
* **With Noodles:** Toss it with your favorite noodles, such as egg noodles, udon noodles, or rice noodles.
* **As an Appetizer:** Serve it as an appetizer with toothpicks or skewers.
* **In Lettuce Wraps:** Serve it in lettuce wraps for a light and refreshing meal.
* **As a Topping:** Use it as a topping for pizza, burgers, or other dishes.

Storage Instructions

* **Chili Crisp:** Store the chili crisp in an airtight container at room temperature for up to a week. The oil may solidify slightly in the refrigerator, so it’s best to store it at room temperature.
* **Cooked Shrimp:** Store the cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Nutritional Information (Approximate)**

* **Calories:** 350-450 per serving
* **Protein:** 25-35 grams
* **Fat:** 20-30 grams
* **Carbohydrates:** 10-20 grams

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

Conclusion

This copycat chili crisp shrimp recipe is a flavor explosion that’s easy to make and incredibly versatile. With its combination of savory shrimp, crunchy chili crisp, and bright aromatics, it’s sure to become a new favorite. So, gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure! Don’t be afraid to experiment with different flavors and ingredients to create your own unique version of this amazing dish.

Frequently Asked Questions (FAQ)

**Q: Can I use store-bought chili crisp?**
A: Yes, you can! However, the flavor and texture will be slightly different. Homemade chili crisp allows you to control the ingredients and spice level.

**Q: Can I make this recipe ahead of time?**
A: The chili crisp can be made ahead of time and stored for up to a week. The shrimp is best cooked fresh, but you can marinate it ahead of time.

**Q: How spicy is this recipe?**
A: The spice level can be adjusted to your liking. Start with a smaller amount of chili flakes and chili crisp and add more as needed.

**Q: Can I use frozen shrimp?**
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking and pat them dry with paper towels.

**Q: What if I don’t have rice wine vinegar?**
A: You can substitute it with apple cider vinegar or white wine vinegar.

**Q: Can I add other vegetables to this dish?**
A: Absolutely! Feel free to add your favorite vegetables, such as broccoli, bell peppers, or snap peas.

**Q: What is Sichuan peppercorns?**
A: Sichuan peppercorns are a spice that adds a tingly, numbing sensation to the mouth. They are commonly used in Sichuan cuisine.

**Q: Where can I buy Sichuan peppercorns?**
A: You can find Sichuan peppercorns at Asian grocery stores or online.

**Q: How do I store leftover chili crisp shrimp?**
A: Store the leftover chili crisp shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

**Q: Can I freeze chili crisp shrimp?**
A: Freezing is not recommended as the texture of the shrimp may change. Best consumed fresh, or refrigerated for up to 3 days.