Shrimp Chili Oil

Posted on January 3, 2013 | by Ray

Shrimp Chili Oil

Every time I cook a dish with shrimp, I always set aside the shells, and heads and keep them in the freezer to make shrimp oil. Shrimp oil is very simple to make and it adds a flavorful punch to a stir fried dish. If you just want the hint of shrimp flavor and don’t care about the heat, you can reduce the amount of chili peppers or omit them altogether.

Add a teaspoon or two of this oil to your next stir fry and you will see what I’m talking about.

Shrimp Chili Oil

INGREDIENTS:

20 to 30 heads of shrimp
1 1/2 cup vegetable oil
10 Birds Eye chilli or Thai chilli - finely chopped
3 1/2 tablespoon black bean sauce
1 1/2 tablespoon finely chopped garlic

DIRECTIONS:

Wash shrimp heads and drain
Place pot over medium heat
Add vegetable oil
When the oil is hot, carefully add shrimp heads
Carefully fry for about 10 minutes or until shrimp heads are almost browned.
Place large colander over another pot.
Transfer shrimp heads and oil over large colander.
Let is sit until all of the oil is drained.
Discard the shrimp heads.
Place pot with shrimp oil over medium-low heat.
Add black bean sauce and garlic
Let it cook for about 4 minutes.
Add chillies and let it cook for another 2 minutes.
Let it cool in room temperature and then transfer to a jar.
Keep the jar in the fridge.
ENJOY!

Cook’s Note

Just make sure stir the oil before using as all the goodies stay at the bottom of the jar.

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24 Comments → “Shrimp Chili Oil”

Sissi

4 months ago

Ray, your oil looks so lovely I thought at first it was a drink I also make chili and garlic oil quite often, but I have never tried it with shrimp shells! It sounds delicious and such an amazing way to use what we usually throw away. Thank you! Next time I will not throw them away and follow your instructions.
Sissi recently posted..Indian Chickpeas in Tangy Sauce (Khatte Channe)

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kristy @ the wicked noodle

4 months ago

I’ve never used Shrimp Oil before but I can imagine that it adds a ton of flavor! Happy New Year to you, Ray!
kristy @ the wicked noodle recently posted..beef short ribs {braised in red wine until fall-apart tender}

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Nami | Just One Cookbook

4 months ago

I’ve never heard of shrimp chili oil, but for a second I wonder if this is the jar that I have in my fridge… it’s Thai brand and it has shrimp picture on it. Maybe it’s a different thing, but that’s the closest shrimp condiment I have. We love shrimp so we definitely can keep enough for this special chili oil! By the way, Happy New Year Ray!

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Sawsan @chef in disguise

4 months ago

I am not one for sea food or chili but I love the deep color of the oil Ray
Sawsan @chef in disguise recently posted..Healthy breakfast idea #1 carrot cake oatmeal

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mjskit

4 months ago

What a great day for infused oil and vinegar!!!! I wonder how this oil and your spiced vinegar would work together. Just a thought. Interesting addition of the shrimp. Never would have thought of adding shrimp to an infused oil. Bet is yields a very unique flavor. Great recipe Ray!!! Thanks!
mjskit recently posted..Skippin’ Jenny (aka Hoppin’ John, Black-eyed peas)

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Juliana

4 months ago

Ray, I can only imagine how this would taste in any stir fry dish…especially with black beans…so tasty.
Happy 2013 and have a great week ahead!
Juliana recently posted..Happy New Year and a Quote for Thought…

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chef_d

4 months ago

Love love shrimp! And I’m definitely going to do this next time…I can just imagine how flavorful it is!

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Jen Laceda | Tartine and Apron Strings

4 months ago

I’ve not yet heard about shrimp chili oil, but this has piqued my curiosity. Hmmmm, definitely will be making this at home ASAP!
Jen Laceda | Tartine and Apron Strings recently posted..Goat Cheese, Olive, and Cranberry Tartines

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Reese@SeasonwithSpice

4 months ago

Such a clever idea, Ray! Love everything that goes into the spicy, shrimpy oil. And you’re definitely right. It will go so well with almost every stir fries. Right now, I am thinking of stir-fry long beans for some reasons:)

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Maureen | Orgasmic Chef

4 months ago

What a great idea, Ray. I’m definitely going to do this next time we have prawns.
Maureen | Orgasmic Chef recently posted..Noosa

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Kankana

4 months ago

I love any spicy thing and that is one of a kind I must make and store!
Kankana recently posted..Asian Chicken Fried Rice with Brown Rice

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john@kitchenriffs

4 months ago

Terrific idea! I usually save shrimp shells & heads and make a stock out of them, but I like this idea better. Never thought of doing it before – thanks so much.
john@kitchenriffs recently posted..Fennel Soup with Shrimp and Beans

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Norma Chang

4 months ago

This would definitely add a flavorful punch to any dish, not just stir-fry.
Norma Chang recently posted: http://gardentowok.wordpress.com/2013/01/11/5-spice-marinated-tofu-with-snow-peas-lotus-root/

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Vijitha Shyam

4 months ago

That looks so good. I just made a batch of rosemary and chili flakes infused olive oil. I am going to try this soon. I can imagine myself adding it to my Asian slaw and salads.

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Raymund

4 months ago

Were nearly doing the same thing, I keep all the shells as well but for stock. It never crossed my mind to make this, now I have an idea
Raymund recently posted..Naritas (Wairau Park, North Shore)

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Hester @ Alchemy in the Kitchen

4 months ago

This totally appeals to my War on Waste – what a great use of something that would normally go into the bin. Saving my shrimp shells – I’m thinking this is a little like a delicate fish sauce with a chilli kick. Looks so pretty too!
Hester @ Alchemy in the Kitchen recently posted..Mini Chocolate Malteser Cupcakes – one is never enough !

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Quay Po Cooks

3 months ago

Ray, this looks awesome. I am cooking some shrimp dishes the next two days. Practice for my cooking demo on Sunday. Definitely will save the shrimp shells to make this oil.

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Amanda@ChewTown

3 months ago

Oh wow! This sounds great. We have a big jar of bought chilli oil in the fridge at all times, but I love the addition of shrimp to this. Methinks I’ll have to try making it for myself.
Amanda@ChewTown recently posted..Onion, Italian Sausage and Goats Cheese Tart

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Helene Dsouza I Masala Herb

3 months ago

hey why did I never come across this before, that’s so smart and super useful. I imagine that the oil must be so full of wonderful flavors. I really want to try that in the future, thank you for sharing Ray!
Helene Dsouza I Masala Herb recently posted..Comment on Tyrolean Jagatee – Hot spiced Black tea with Wine Schnapps & Rum by Helene Dsouza

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Malou | Skip to Malou

2 months ago

when i landed in your page, the picture that caught my attention is your chili oil (I really like that moving box of yours where it showcases your entries— how do you add that on to your page??? haha im curious) ANyways, this is my first time to know about chrimp oil. I do have annatto oil all the time but shrimp oil sounds more fab. I always get the heads and tails too and put them in the freezer but what I usually do is to use it to make shrimp stock. If you use the shrimp for shrimp oil, how long is the shelf life. How do I keep it, in the fridge or just in the pantry. Just wondering Ray!
Thanks for dropping by my blog Ray. I love it when you stop by!

Malou
Malou | Skip to Malou recently posted..Coco Loco | Coco Pandan Rice with Mango, Coconut Creme Anglaise and Bourbon Smoked Coconut Crumbs

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- Ray
  
  2 months ago
  
  Hi Malou,
  
  The showcase is part of the theme. I like using the shrimp oil on stir fried veggies or even noodles. I keep it in the fridge and it’s good for months. Thank you, Malou. I love dropping by your blog. We’re friends, remember?
  
  Reply
Elizabeth @Mango_Queen

2 months ago

What a great idea for shrimp heads! How did I miss this? Can I use this shrimp chili oil for pancit? I’m sure it will go great with anything guisado or grilled when the weather here gets warmer. Thanks for sharing this and for the kind comments on my blog! Happy Sun., Chef Ray! Salamat sa lahat!
Elizabeth @Mango_Queen recently posted..Arroz Caldo, Filipino Chicken and Rice Porridge, from The Adobo Road by Marvin Gapultos

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Nancy/SpicieFoodie

4 weeks ago

Hi Ray! I’m visiting from a link MJ shared and so glad I did. I love the sound of your shrimp chili oil, and can imagine the delicious taste it gives food. Thanks so much for sharing — I can’t wait to give it a try.
Nancy/SpicieFoodie recently posted..Bangers and Mash With Onion Gravy

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- Ray
  
  3 weeks ago
  
  It enhance the dish when it’s added. Thank you for your comment, Nancy!
  
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