Chili Garlic Shrimp Noodles
Jumbo shrimp seared hard, served over wide rice noodles coated in a silky chili crisp butter emulsion.
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Rate
Servings: 2 servings
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Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Shrimp
- 1 lb Shrimp jumbo, peeled and deveined, tails on
- 1 tsp Salt
- Black pepper
- 1 tbsp Butter for basting
Sauce
- 6 cloves garlic minced
- 2 tbsp Butter
- 2-3 tbsp Chili crisp
- 2 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1/2 tsp Sugar
- 2 cup Chicken stock or more, as needed
Noodles
- 8 oz Rice Noodles wide flat, fresh or soaked dried
To Finish
- Scallions thinly sliced
- Chili crisp extra, for drizzle
- Lime wedges fresh
Instructions
Noodles
- Soak your rice noodles in tap-hot water for 10 minutes. Start this while you build the sauce and it will be ready by the time you need to add them.
Shrimp
- Pat shrimp completely dry. Heat a wide skillet over high heat and add your butter. Add shrimp in a single layer without crowding and season with salt and pepper. Sear 60-90 seconds without touching. Remove shrimp immediately as they finish cooking off the heat.
Sauce
- In the same pan over medium heat, add remaining butter. Add garlic and cook 30 seconds. Add chili crisp, soy sauce, sesame oil, and sugar. Stir and let sizzle 30 seconds.
Noodles
- Add noodles and stock to the pan. Toss and press noodles into the sauce. Let simmer and reduce 2-3 minutes, tossing constantly. Add a splash more stock or water if it tightens too fast. Add back your shrimp.
Plate
- Finish with scallions, a heavy chili crisp drizzle, and a lime wedge on the side.
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