Crispy Sweet Chili and Sesame Shrimp

Crispy Sweet Chili and Sesame Shrimp with Ginger Peanut Noodles

Crispy Sweet Chili and Sesame Shrimp with Ginger Peanut Noodles, Rustic Joyful Food: Meant to Share by Danielle Kartes. Photography by Michael Kartes.

Rustic Joyful Food: Meant to Share by Danielle Kartes

If your idea of love is home-baked goodies set on a rustic table, welcome home. This is eating made simple with real food and real ingredients. It is a connection made simple through wonderful recipes and rustic cooking. Make something good today… make memories with the people you love.

Rustic Joyful Food: Meant To Share is one of the best family cookbooks, developed by self-taught home chef Danielle Kartes and kid-tested and approved by her family in Washington state in the Pacific Northwest. Kartes serves up heartfelt stories along with simple, delicious recipes like:

-Creamy Tomato Baked Ziti
-Pistachio-Crusted Chicken Cutlets
-Chimichurri Chicken Meatballs
-Flaky Cream Biscuits
-Tender Gingerbread Cake
-Cherry Pie Bars
-Chocolate Peanut Butter Tart
Crispy Sweet Chili and Sesame Shrimp

If you’re cooking to celebrate or to entertain, you aren’t just making one dish. Danielle has organized Meant To Share into menus to make your meal planning easy! Try delicious rustic eats like:

  • Enchilada Meatballs (Albondigas) with Spanish Rice and Refried Beans
  • Crispy Sweet Chili and Sesame Shrimp with Ginger Peanut Noodles
  • Ranch Smash Burgers, Garlicky Green Beans, and Potato Wedges with Sour Cream Dressing
  • Tuscan Veggie and Chickpea Stew and Cheesy Scallion Soda Bread
  • Baked Salmon with Strawberry Basil Relish and Herb and Parmesan Israeli Couscous

This soulful cookbook is perfect for fans of Once Upon A Chef, Half-Baked Harvest, Smitten Kitchen, Melissa Clark, Allison Roman, Valerie Bertinelli, the Barefoot Contessa and other simple, delicious cookbooks for the everyday cook.

Rustic Joyful Food: Meant to Share is available at and

Crispy Sweet Chili and Sesame Shrimp with Ginger Peanut Noodles

Prep time: 10 minutes • Cook time: 10–12 minutes • Yield: 4 servings

1 pound jumbo 14–16 count shrimp, peeled and deveined

1 teaspoon sesame oil

½ teaspoon garlic powder

½ teaspoon kosher salt

Cracked black pepper to taste

½ cup cornstarch

½ cup neutral oil suitable for frying


2 tablespoons butter

1 clove fresh garlic, chopped

1 red Fresno chili, sliced

¼–⅓ cup prepared sweet chili sauce

A squeeze of lime juice

A squeeze of mandarin orange juice

1 tablespoon white sesame seeds

½ cup chopped green onions

Add sesame oil, garlic powder, salt, and pepper to a large bowl, then add shrimp, tossing to coat. Place cornstarch in a separate bowl. Dip each shrimp into the cornstarch, then shake off excess vigorously. The cornstarch will taste chalky if there is too much on the shrimp. Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke. Add the cornstarch-dusted shrimp. Fry on each side until golden and crisp, roughly 1 to 2 minutes per side. Remove the cooked shrimp and place on a paper towel to remove excess oil.

Pour the remaining oil in the pan out into a mug for discarding, and return pan to stove. Melt the butter in the pan over medium-high heat, and add garlic and chili. Heat until garlic is fragrant, 1 to 2 minutes. Add the chili sauce and citrus juices. Heat the sauce until bubbling, 2 minutes. Place the shrimp into the hot sauce and stir to coat. Add the sesame seeds and green onions, then toss to coat. Serve with rice or plain for a fun appetizer.


Ginger Peanut Noodles

Prep time: 15 minutes • Yield: 4 servings

10 ounces dry spaghetti noodles

1 cup chopped toasted peanuts

½ cup chopped cilantro

½ cup chopped green onions

¼ cup olive oil

Juice of 2 limes

2 tablespoons soy sauce

2 tablespoons of rice wine vinegar

2 tablespoons toasted sesame seeds

1 tablespoon grated fresh ginger

1 tablespoon sambal chili paste (or less depending on desired spiciness)

1 teaspoon brown sugar

¼ cup pasta water, to thin the sauce

Cook the noodles according to package instructions, reserving one cup of the pasta cooking liquid. Drain the pasta. Whisk together the remaining ingredients except pasta water in a large mixing bowl. Add cooked pasta to the bowl, and mix to coat noodles in sauce. Thin, if necessary, with pasta cooking water in 2-tablespoon increments. This pasta is excellent served hot or cold.

Recipe reprinted with permission of Sourcebooks.

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