Name: Chili Garlic Shrimp Noodles
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb Shrimp, jumbo, peeled and deveined, tails on; 1 tsp Salt; Black pepper; 1 tbsp Butter, for basting; 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; 8 oz Rice Noodles, wide flat, fresh or soaked dried; Scallions, thinly sliced; Chili crisp, extra, for drizzle; Lime wedges, fresh

One pan. 15 minutes. 50 exclusive recipes.Get the cookbook for $19 →

Chili Garlic Shrimp Noodles — Easy 15-Minute Spicy Shrimp Recipe | Chef Fatty

Some product links are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

Cook: 15 minTotal: 15 min

The story

Wide rice noodles are the backbone of a specific category of dish you rarely see at home: the glossy, chili-forward, seafood-topped noodle bowl that restaurants charge twenty-five dollars for. They're what separates this from a shrimp pasta, which is fine but familiar. Wide flat rice noodles have a chew and a surface area that carries heavy sauces like nothing else.

Start the noodles soaking in tap-hot, not boiling, water. Ten minutes of soak and they're pliable but not cooked, ready to finish in the sauce. If you boil them, they turn gummy. Hot tap water is the right temperature, and the timing is forgiving enough that you can prep the shrimp while they sit.

Sear the shrimp hard. Dry them thoroughly, high heat, butter in the pan, single layer, sixty to ninety seconds per side. No touching. You want a caramelized crust on the outside and the inside barely done. Pull them the instant they flex, because shrimp carryover-cook aggressively off the heat.

The sauce is a chili crisp butter emulsion. Fresh butter, minced garlic until golden, chili crisp for heat and crunch, soy for the salt spine, sesame oil for depth, sugar for balance, chicken stock to loosen everything into a proper sauce. Let it come to a simmer.

Drained rice noodles go straight in. Toss continuously as they finish cooking in the sauce, picking up all that butter and chili crisp gloss. The sauce reduces and coats, the noodles soften the rest of the way. Put the shrimp back on top at the end, not inside, so they stay as the visual. Scallions, extra chili crisp, a squeeze of lime. Better than takeout.

Method

Noodles

01
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

02
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

03
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

04
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.