Thai Shrimp
Large raw shrimp, peeled and deveined, thai chili paste and chicken broth come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Shellfish Peanut Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the shrimp dry with paper towels and set aside while you make the sauce.
- In a small bowl, whisk together the soy sauce, thai chili paste, rice wine vinegar, sugar, chicken broth and sesame oil, then stir the cornstarch into 2 tablespoons of cold water until smooth.
- Heat the peanut oil in a wok or large skillet over high heat until shimmering, then add the garlic and ginger and stir-fry for about 20 seconds until fragrant.
- Add the shrimp in a single layer and stir-fry until they turn pink and curl, about 2 to 3 minutes, then push them to the side.
- Pour the sauce into the centre of the pan and bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens and turns glossy, about 1 minute.
- Toss the shrimp through the sauce to coat and cook just until they are opaque and firm throughout, which corresponds to an internal temperature of about 63C (145F).
- Scatter the sliced scallions over the top and serve hot over steamed rice.
You'll use: Frying pan / skillet · Pan · Saucepan · Whisk · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Thai Shrimp take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Thai Shrimp is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spotlight Thai Chili Shrimp at The Revel Patio Grill.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.