Sweet Chili Shrimp

Chili Shrimp – Sweet, Spicy & Crispy

This Korean-style chili shrimp is bold, vibrant, and perfectly crispy thanks to a light potato starch coating.
A gochugaru-based sweet and tangy sauce made with ketchup, soy sauce, vinegar, and sugar brings the dish to life - perfect for serving over rice or as a spicy appetizer!

If you’re searching for a quick shrimp recipe that’s loaded with flavor and texture, this chili shrimp might just become your new go-to. Whether you’re planning a special dinner or a weeknight treat, it’s a standout dish with minimal effort.

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Why You’ll Love This Chili Shrimp

Crispy on the outside, juicy inside
Balanced flavor – sweet, tangy, spicy, and savory
Simple pantry ingredients
Quick to cook – under 30 minutes
Versatile – serve as a main dish or appetizer

This dish brings together everything we love about Korean cooking: bold flavors, texture contrast, and a perfect glaze that clings to every bite. It’s also a great way to explore Korean flavors if you’re new to the cuisine - plus, who can resist crispy shrimp?

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Ingredients

• 300g peeled and deveined shrimp
• 3–4 tbsp potato starch
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vinegar (white or apple cider)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp water

These ingredients are simple, but when brought together, they make magic. Potato starch is the secret to that restaurant-quality crispiness, while gochugaru gives the sauce its unique Korean character.

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How to Make It

Making this crispy chili shrimp is surprisingly easy, even if you’re not a seasoned cook. Here’s a step-by-step breakdown:

1. Prep the Shrimp

Pat your shrimp dry with paper towels to remove excess moisture. This helps the coating stick better and ensures a crispier result.

Lightly season the shrimp (optional) and coat them evenly with potato starch. Make sure each piece is well-covered but not clumpy. The potato starch will fry up beautifully golden and create that irresistible crunch.

🔥 Pro Tip: Let the coated shrimp rest for a few minutes before frying. This helps the starch bond better and results in a crispier crust.

2. Fry the Shrimp

Heat a generous amount of oil in a frying pan over medium-high heat. Once hot, carefully add the shrimp and fry until golden and crispy on both sides, about 2–3 minutes per side depending on size.

Remove from oil and place on a wire rack or paper towel to drain

Double-frying: For ultra-crispy shrimp, let them cool slightly after the first fry, then fry again for 30 seconds. This technique is often used in Korean and Japanese cooking for that next-level crunch.

3. Make the Sauce

In a small bowl, mix together:

• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vinegar
• 1 tbsp gochugaru
• 2 tbsp water

This mixture forms a balanced, glossy chili sauce that hits every flavor note - sweet, spicy, tangy, and umami.

You can adjust the spice level by increasing or reducing the gochugaru depending on your preference. For kids or spice-sensitive guests, start with half a tablespoon and add more if needed.

4. Toss and Cook

Return the fried shrimp to the pan (remove excess oil first if needed). Pour in the chili sauce and toss quickly to coat all the shrimp evenly.

Let everything cook together for about 1 minute, just until the sauce thickens and turns glossy. Be careful not to overcook - the shrimp are already done, and you just want the sauce to stick.

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Tips for Perfect Chili Shrimp

• Extra Crispy? Double-fry the shrimp or chill them in the fridge for 10 minutes after coating with potato starch. This makes the coating dry and even more crunchy when fried.
• Heat Control: Gochugaru can vary in spice level. Start mild and adjust. If you want extra heat, you can also add a pinch of Korean chili paste (gochujang).
• Try It With… Tofu, boneless fried chicken, or stir-fried vegetables. This sauce is super versatile and works with a variety of proteins and veggies.
• Serving Suggestion: Serve over hot white rice for a satisfying meal, or enjoy as a bold appetizer alongside pickled radish or kimchi.

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What Makes This Korean Chili Shrimp Special?

The beauty of this Korean chili shrimp recipe lies in its simplicity. It’s a fantastic example of Korean fusion cooking - using familiar ingredients like ketchup and vinegar paired with gochugaru to create a uniquely Korean flavor profile.

The use of potato starch instead of flour or cornstarch is another small but powerful detail. It gives the shrimp an exceptionally light and crispy texture that holds up even after being coated in sauce.

This recipe is also highly adaptable. Whether you’re cooking for one or making a platter for guests, you can scale it up or down. Want to go vegetarian? Swap in tofu or tempeh. Gluten-free? Make sure your soy sauce is certified gluten-free, and you’re good to go.

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Storing & Reheating

While best served fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days.

To reheat:

• Skip the microwave if possible (it will soften the crispy coating).
• Instead, reheat in a pan over medium heat with a tiny splash of water or oil, just until warmed through.

The crispiness won’t be quite the same, but the flavor will still shine.

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Final Thoughts

This chili shrimp is proof that you don’t need complicated ingredients to create a dish that’s bold, flavorful, and satisfying. The contrast between the crispy coating and glossy sauce makes every bite exciting.

It’s a dish that looks impressive but is secretly very easy - perfect for beginner cooks, spicy food lovers, and anyone craving a little bit of Korean heat.

If you try this recipe, let me know how it turned out! I’d love to hear if you added your own twist or made it for a special occasion.