ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili Shrimp

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 20 mins
Yield Serves 6
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Instead of frying the shrimp in tempura batter, as he does, we've added puffed rice (less fat, but still crunchy). If extra guests arrive, you can stretch this dish by adding any Asian-style slaw.

Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon Asian chili oil with chile flakes
  • 1 teaspoon reduced-sodium soy sauce
  • 1 pound peeled, deveined large shrimp (26 to 30 per lb.)
  • 1 tablespoon vegetable oil
  • 3 tablespoons mild honey such as clover
  • 1/2 teaspoon kosher salt
  • 2 serrano chiles, sliced
  • 1/4 cup puffed rice cereal
  • 1/2 teaspoon red chile flakes

Nutrition Information

  • calories 194
  • caloriesfromfat 42 %
  • protein 16 g
  • fat 9.3 g
  • satfat 1.2 g
  • carbohydrate 12 g
  • fiber 0.1 g
  • sodium 338 mg
  • cholesterol 117 mg

How to Make It

  1. Mix mayo, chili oil, and soy sauce in a bowl; set aside.

  2. Preheat broiler with rack set about 5 in. from heat. Coat shrimp with oil and lay evenly on a broiler pan. Broil until pink and firm, about 5 minutes. Transfer to a bowl.

  3. Drizzle shrimp with honey and sprinkle with salt, tossing to coat. Arrange shrimp evenly on a serving plate. Sprinkle with chile slices, puffed rice, and chile flakes. Serve immediately with sauce on the side.

  4. Note: Nutritional analysis is per serving.