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Spicy Shrimp with Hot Chili Peppers

Image for Spicy Shrimp with Hot Chili Peppers


Yield: 6 servings

kikkoman products used:


1-1/2 pounds fresh or thawed medium-size shrimp
(26 to 30 count), peeled and deveined

3 tablespoons cornstarch
2 tablespoons dry sherry or rice wine
1 tablespoon Kikkoman Soy Sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon Kikkoman Sesame Oil

3/4 cup 1/3 less sodium chicken broth
3 tablespoons sugar
1-1/2 tablespoons cornstarch
1/4 cup Kikkoman Soy Sauce
3 tablespoons dry sherry or rice wine
1 tablespoon balsamic or Chinese black vinegar

6 small dried red chili peppers or 1 teaspoon crushed red pepper
4 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 bunch green onions and tops, cut into 1-inch lengths
1 red bell pepper, cut into 1/2-inch squares
1-1/2 teaspoons Kikkoman sesame oil


  1. Combine shrimp with marinade until evenly coated; let stand 30 minutes.
  2. Meanwhile, combine sauce ingredients.
  3. Cut chili peppers in half lengthwise. Using tip of knife, scrape out seeds. Discard seeds; cut chili peppers into 1/4-inch pieces.
  4. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add half of shrimp and stir-fry about 2 minutes, or until shrimp turns pink; remove. Cook remaining shrimp in 1 Tbsp. oil as directed; remove.
  5. Heat remaining 2 Tbsp. oil in same pan. Add chili peppers and garlic; stir-fry 10 seconds. Add green onions and bell pepper; stir-fry 1 minute.
  6. Add sauce mixture; cook, stirring, until sauce boils and thickens. Stir in shrimp and sesame oil.

Adapted from “Classic Chinese Cuisine” by Nina Simonds.

Click Here to learn more about Featured Chef, Nina Simonds.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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