Chili Shrimp

Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 42%
  • Protein: 16g
  • Fat: 9.3g
  • Saturated fat: 1.2g
  • Carbohydrate: 12g
  • Fiber: 0.1g
  • Sodium: 338mg
  • Cholesterol: 117mg


  • 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


  1. 1. Mix mayo, chili oil, and soy sauce in a bowl; set aside.
  2. 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. 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.
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