Some of the best recipes are happy accidents. This Creamy Red Chili Shrimp Stir Fry (dairy-free and gluten-free) was born when I accidentally grabbed the wrong jar at the grocery store because I forgot my reading glasses.
Creamy Red Chili Shrimp Stir Fry – Plan B
Many recipes on this site are family favorites my children grew up with. Now that they are older and I’m an empty nester, I’m trying new things and adding dishes they haven’t yet tasted.
One weekend when my daughter was home from college, I set out to make my most popular recipe — Red Thai Curry Gnocchi. I checked my ingredients and everything looked ready. But when I opened the jar of “red curry paste,” the aroma and flavor were off. With my reading glasses on, I discovered the label actually read “Roasted Red Chili Paste.”
Rather than toss the jar aside, I experimented. The result was a different but delightful sauce that begged for shrimp, rice, and a few adjustments. The version below is that refined Plan B — simple, quick, and flavorful. It’s a reminder that rolling with the punches often leads to great surprises.
This recipe is fast and mostly cooked in a single pan (rice or quinoa is prepared separately). It’s a versatile weeknight dinner that pairs well with rice or quinoa and comes together in about 20 minutes.
Note: the roasted red chili paste used here contains a small amount of peanut. Do not use it if anyone eating this has a peanut allergy.
Pin or save this recipe and try it soon. I’d love to hear how it turns out — feel free to leave a comment or question.
Creamy Red Chili Shrimp Stir Fry
Kelly Kirkendoll
Pin Recipe
Ingredients
- 12 oz cooked, peeled and deveined shrimp
- 1/2 cup sliced mushrooms
- 1 shallot, chopped
- 2 cloves of garlic, minced
- 1 tomato, chopped
- 1 can sliced water chestnuts
- 1 1/2 Tbsp roasted red chili paste
- 1/2 tsp gluten-free soy sauce
- 1/4 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1 can full fat coconut milk
- lime
- fresh cilantro
- 2 cups your favorite cooked rice (or quinoa)
Instructions
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Heat olive oil in a large skillet over medium heat. Add the chopped shallot, minced garlic, and sliced mushrooms; sauté 2–3 minutes until fragrant and softened.
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Stir in the chopped tomato, drained water chestnuts, roasted red chili paste, and the spices (gluten-free soy sauce, chili powder, black pepper, garlic powder, onion powder, ground ginger, and sea salt).
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Add the cooked shrimp and toss to coat and warm through. If using raw shrimp, cook 2–3 minutes until opaque and cooked through.
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Pour in the full-fat coconut milk and bring to a gentle simmer. Reduce heat to low and let the sauce meld for a minute or two.
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Stir in chopped or torn fresh cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
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Serve the shrimp and sauce over cooked rice or quinoa. Finish with a squeeze of fresh lime juice and extra cilantro to garnish.
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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