Shrimp with Spicy Garlic Sauce

I’m having one of those weeks in the kitchen where absolutely nothing seems to go right. There haven’t been a ton of outright failures, just a bunch of so-so, definitely not worthy of a repeat type recipes. Dinner has been especially brutal. Three nights in a row I’ve tried a new recipe and I can pretty much guarantee you won’t be seeing a single one of them here on the blog. I was so positive last night’s meal was going to turn things around – it looked so promising when it emerged from the oven, and it smelled amazing. But that first bite was disappointing, the dish was seriously lacking in flavor. Back to the drawing board – hopefully our luck is going to change soon! 🙂

I’m not taking any chances tonight – we’re going with a tried and true recipe I know will deliver. This shrimp with spicy garlic sauce is an awesome weeknight dish not only because it’s delicious but also because it can made be in about 5 minutes. That’s not an exaggeration, this is seriously one of the easiest recipes ever! Most of the ingredients are pantry staples for me too so I usually just have to buy the shrimp and I’m good to go. Though I chose to photograph it alone here, the shrimp is great served with rice or you could even stir-fry some veggies first and then toss them in with the shrimp and sauce at the end.

Oh, and as for the heat factor here… I’ve said it a million times, but I’m a wimp when it comes to spicy food. I usually halve the amount of chili garlic sauce in this recipe and it’s perfect for me (read: not very spicy).

Shrimp with Spicy Garlic Sauce
barely adapted from Appetite for China

3 tablespoons soy sauce
2 tablespoons chili garlic sauce
2 teaspoons sesame oil
2 teaspoons dry sherry
1 teaspoon sugar
2 tablespoons canola oil
4 cloves garlic, finely chopped
1 1/2 lb large shrimp, peeled and deveined (tails left on)
pinch black pepper
1 scallion, thinly sliced

Whisk the soy sauce, chili sauce, sesame oil, sherry, and sugar together in a small bowl. Add the oil and garlic to a large skillet and set over medium to medium-high heat. Cook, stirring almost constantly, just until the garlic is fragrant, about 30 seconds to 1 minute. Add the shrimp to the pan and cook for about 2 minutes per side, or until pink and cooked through. Add the sauce to the pan and toss to coat the shrimp. Season with pepper. Serve as is or with rice – garnish individual plates with the scallions.