A white plate containing Spicy Shrimp Stir Fry (Ebi Chili).

Spicy Shrimp Stir Fry (Ebi Chili)

Course: Main Course
Cuisine: Japanese
Keyword: spicy shrimp, stir fried shrimp
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Nami

Coated in a garlic-ginger sauce with spicy doubanjiang, this mouth-watering Spicy Shrimp Stir Fry (Ebi Chili) comes together quickly for a weeknight meal!



  • 10 shrimps (9 oz or 250 g)
  • 1 Tbsp potato starch/cornstarch (for cleaning shrimp)
  • neutral flavor oil (vegetable, canola, etc) (separated)

Marinade for shrimp:

Chili Sauce:


  1. Gather all the ingredients.

    Ebi Chili Ingredients 2
  2. Peel the shell, devein, and cut the back of shrimps so that it absorbs more flavors being marinated.
    Ebi Chili 1
  3. Clean shrimps with potato starch and rinse under cold running water.
    Ebi Chili 2
  4. Pat dry the shrimps with paper towel and place them in a medium bowl. Add all the ingredients for marinade into the bowl rub well with shrimps.
    Ebi Chili 3
  5. Cut white part of scallion into small pieces and keep it aside (use it later). Mince the ginger and garlic and put them together in a small bowl.
    Ebi Chili 4
  6. Heat oil on a large non-stick frying pan on medium high heat. When the pan is hot, cook shrimps until both sides change color (inside doesn’t have to be cooked through at this point). Turn off the heat and transfer the shrimp to a plate. Quickly rinse the pan.
    Ebi Chili 5
  7. In the same frying pan, heat oil over medium heat and sauté the white part of scallion, ginger, and garlic until fragrant. Lower the heat and add the chili bean paste and ketchup.
    Ebi Chili 6
  8. Then add chicken broth (water), sake, and sugar to the pan.
    Ebi Chili 7
  9. Continue cooking for a few minutes on simmer. Then return the shrimp to the pan and add the green part of scallion. Cook until shrimp is cooked through, stirring occasionally.
    Ebi Chili 8
  10. Add the sesame oil and then pour the potato starch/water mixture to thicken the sauce. Stir well and remove from heat. Transfer the shrimp to a serving dish.
    Ebi Chili 9

Recipe Notes

Doubanjiang (spicy chili bean sauce/broad bean paste): You can buy non-spicy version online.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.